By Molly53 on April 07, 2008
"Extra apple-y and silkily delicious. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
Serving Size: 1 (197 g)
Servings Per Recipe: 6
"Delicious pie filling. Be careful to cook slowly and not overcook apples. Not sure if I cooked too fast, or 30 min was too long, but my apples broke up a bit too much for a traditional pie. It was still very tasty. The cider adds a richness perhaps not present in commercial pies."