| Apple Cobbler Deluxe |
| 3 pounds apples, peeled, cored, sliced ( about 8 cups) 2 Tbls. lemon juice from concentrate 1/2 cup flour, unsifted 2/3 cups sugar 1-1/2 tsp. ground cinnamon 1 tsp. ground nutmeg 1/2 cup chopped walnuts or raisins or both 1 (16 ounce) jar pineapple preserves 1 pie crust vanilla ice cream Preheat oven to 375 degrees. In a large bowl sprinkle apples with lemon juice and set aside. In a small bowl blend together flour, sugar, cinnamon and nutmeg; toss with apples adding nuts (or raisins) . Add pineapple preserves and mix well. Roll pie crust 1-1/2" larger than a 2 quart baking dish. Place apple mixture into a buttered 2 quart baking and place crust over mixture. Cut slits near center; seal and flute. Bake 1 hour or until golden brown. Serve warm with vanilla ice cream. Hint: You can roll crust round and put apple mixture in center of crust, bring edges of crust up and over apple mixture, leaving center exposed. put on cookie sheet and bake. This makes a big apple tart. |