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INGREDIENTS:
CRUST:
•1 Box pie crust dough
FILLING:
•10 medium Granny Smith apples, peeled, cored and sliced
•2 Tablespoons Marsala wine
•6 oz. good bleu cheese
•1 teaspoon cinnamon
•1/2 teaspoon fresh grated nutmeg
•pinch of mace •2 teaspoons cornstarch dissolved in 1/4 cup of water
•1 cup sugar
•1/8 lb. or 1/2 cube of unsalted butter
•1 Tablespoon plain yogurt or sour cream to brush on the crust for browning
•1 teapoon Crystal sugar for sprinkling on the crust.

PREPARATION:
•Cook the apples in a non stick skillet over medium heat with all of the filling
ingredients (EXCEPT THE CHEESE). Cook on top the stove uncovered for 7-10 minutes.
Set aside and let cool.
•Line the bottom crust into a pyrex pie plate and add the filling.
•Crumble the blue cheese onto the top of the filling and place the top crust.
•Crimp or flute the sides of the two crusts together in a decorative way and slit the top of the pie in a few
places to allow steam to escape.
•Brush the plain yogurt or sour cream onto the top crust and sprinkle the crystal sugar evenly over the top.
•Take 2 inch strips of aluminum foil or crust edge protectors around the edge of the crust to
prevent them from burning. Remove 10 minutes before baking is done.
•Bake in a pre-heated 450 degree oven for 45 minutes or until deep golden brown. Cool and serve.
•Serves 6-8

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