Recipe by Judith N.
Tart and Cherry tinted. Yet another twist to the many variations you can lend to the traditional apple pie. Recipe source, "Creavtive Cooking made easy, The Golden Fluffo Cookbook", circa 1956. Prep time does not include preparing the pie crust.
- 4 cups sliced pared apples
- 1 tablespoon flour
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- 1 tablespoon orange juice
- 2 -4 tablespoons cherry preserves (I have used blackberry jam)
- 1 pastry for double-crust pie (8 inch)