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Show GOURMET APPLE PIE Men Eaton makes a real gourmet type of apple pie. The original recipe came from the famous Fish Market Restaurant in Philadelphia, Pa. Any apple pie lover would enjoy this elegant pie with a streusel topping, give it a try while apples are still plentiful. until serving time. Men and her husband Jim have their first baby, a girl named Elizabeth. Men is an interior decorator and is landscaping land-scaping their new home in Farmington. They moved here just two years ago. The couple met at the University of Utah where they graduated. THEY REALLY enjoy living liv-ing in Farmington. Jim loves to cook with lots of garlic and to prepare gourmet type foods, kj Men Eaton has made a fish market apple pie, the recipe from the Fish Market Restaurant Res-taurant in Philadelphia, Pa. With cooking apples still available, avail-able, you will enjoy this special apple pie, the great American pie. FOR THE traditional recipe, unsalted butter is used, but if you prefer, use regular butter or margarine. The pie is rich and delicious, a gourmet type dessert, with a crunchy streusel topping sprinkled over the filling after it has baked almost done. It is then returned to the oven for another 15 minutes, to brown the topping, and served. FISH MARKET APPLE PIE 1 cup flour V, cup sugar I tsp. cinnamon tsp. salt ':c up plus 3 TB butter 'A cup cold apple cider PEEL AND slice the apples and add the remaining ingredients ingre-dients and place into the pie crust which has been rolled to " fit a 10 inch pie pan, crimp edges. Bake at 450 degrees for just 10 minutes, reduce heat to 350 degrees and bake for 35 mi-! nutes. Combine the following: STREUSEL TOPPING I cup nuts, chopped Vi cup flour I stick butter. unsalted, soft Vi cup sugar Vi cup brown sugar, dark ; I TB cinnamon Pinch of salt COMBINE ALL ingredients and when the pie has baked for the time given, take from oven, slightly pressing down the apple ap-ple filling. Sprinkle the struesel filling over pie and bake another 15 minutes at the 350 degrees. Let pie cool slightly IN A FOOD processor with steel blades, or by hand, blend the flour, sugar, cinnamon, salt and butter, which should be unsalted. until it resembles coarse meal. Place in bowl and add the cider, mixing to form a dough, shape into a ball, cover and chill in refrigerator one hour. PIE FILLING 6 large Mcintosh or other apples or apples to make 8 cups 1-23 cups sour cream I cup sugar 1 large egg, beaten 14 cup flour 2 tsp. vanilla Vi tsp. salt |