Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CRUST--------------------------------
Pastry for 9" dbl. crust pie

--------------------------FILLING-------------------------------
6 c Peeled, sliced cooking apple 3 tb All-purpose flour
1 c Granulated sugar 1 ts Cinnamon
1/3 c Packed brown sugar 3 tb Butter or oleo, softened

------------------------DECORATIONS-----------------------------
Dough scraps from crust 2 dr Red food color
2 tb Water, divided 2 dr Green food color

CRUST: Roll and press bottom crust into 9" pie plate. Do not bake.
Reserve dough scraps. Heat oven to 425 F.

FILLING: Combine apples, granulated and brn. sugars, flour, cinnamon
and butter in a lge. bowl. Toss to coat. Spoon into unbaked pie
crust. Moisten pastry edge with wate. Roll top crust same as bottom.
Lift onto filled pie. Trim 1/2" beyond edge of pie plate. Fold top
edge under bottom crust and flute.

DECORATIONS: Roll out reserved dough; divide in half. Pour 1 tb.
water into each of 2 cake pans or pie plates. Add red food color to
one and green to the other. Stir until blended. Dip one half of
dough i red mixture and the other half in green.

Place each on separate sheets of waxed paper. Cut out 1" circles with
floured cutter out of red dough. Cut leaf shapes out of green dough.
Cut vent in top crust to resemble trunk and branches of an apple
tree. Decorate branches with red apple shapes and green leaves.

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