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Apple Crisp II
Reviews:
October 02, 2002

Excellent recipe and a hallmark of a superb chef, but as usual I had to futz with it. Leave out the water, add 1/4 teaspoon of Nutmeg to the apples, double the crust recipe, add 1 1/2 c. chopped pecans to the crust, and it comes out perfect. Remember to use baking apples (preferably granny smiths) for this, as red delicious will be more sweet and therefore need less sugar. Good vanilla ice cream provides all the moisture you would be missing from the water, and a food processor does wonders for taking the work out of slicing the apples. Now just to find a good butter rum sauce recipe :)

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