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Apple Crisp II
January 23, 2004

Excellent recipie. It is important to follow the steps and not deviate from them (i.e. don't mix up All the ingredients at once and throw it over the apples as you may be able to get away with in other crisp recipes) The recipie was great. the water factor wasn't a factor for me. it turned out to be a very nice thick juice that accented the dish nicely. A word of caution when using this or any apple crisp recipie. THE TYPE OF APPLES DO MATTER. I made this twice. Once with Red Delicious apples. these apples are not the greatest to use as they are often soft and bland. the recipe was great but the apples lacked. I then used Granny Smith green sour apples. This made All the difference! Do not be afraid to use sour apples. Keep in mind you are using two cups of sugar in this recipie and it will be quite sweet. It simply comes down to the need for a hard and sour or at the very least sharp tasting apple to counter the sugar and even the flavor out. It will taste much better. Do not use soft or bland tasting apples, and do not overcook as the apples will turn mushy if you overcook. If you fear overcooking then cut your apple thicker. If you like the very thin slices of apple then you need to you a very hard, fresh, tart apple. I do not suggest using Red Delicious apples. I also addeed a pinch of nutmeg.

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