Instructions: PAN: 9-INCH PIE PAN TEMPERATUE: 425 F. OVEN :
2. COMBINE CANNED DEHYDRATED APPLES, WATER, GRANULATED SUGAR, PREGELATINIZED STARCH, SALT, GROUND NUTMEG AND GROUND CINNAMON.

BRING TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL APPLES ARE TENDER. REMOVE FROM HEAT. DO NOT DRAIN; USE UNDRAINED APPLES IN STEP 5.

3. FOLD APPLES, BUTTER OR MARGARINE, AND LEMON JUICE CAREFULLY INTO THICKENED MIXTURE. ADD WATER.

4. POUR 3 1/2 CUPS FILLING INTO EACH UNBAKED PIE SHELL.

5. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

6. CUT 8 WEDGES PER PIE.

NOTE: IN STEP 3, 6 OZ LEMONS A.P. (1 1/2 LEMONS) WILL YIELD 4 2/3 TBSP JUICE.

SERVING SIZE: 1/8 PIE

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