I have been making a very similar pie for about 30 years. Was published in Jackie Olin's cookbook "Can We Cook". Difference is filling has no lemon juice and use regular granulated sugar. But biggest difference is, you bake it at 350 for 90 mins. Turns out perfect every time. This recipe is very adaptable. Sometimes I use brown sugar for topping, Granny Smith apples or Rome...all of them work well.

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