Cooked Apple Pie Filling

3 lb Apples, peeled; core,slice

1 c Sugar

1/3 c All-purpose flour

1 c Orange juice

1 ts Cinnamon

1/2 ts Nutmeg

1/2 ts Almond extract

Recipe by: Gerry Johnston Combine all ingredients, cook over low heat until apples are semi-soft, and mixture is thick. Refrigerate overnight. Use 9-inch pan with 2-crust pie dough. Bake at 450 for 30 minutes NOTE: Allow

pie to cool completely before slicing. Do not refrigerate finished pie. The flavor of this filling permeates the crust when left at room temperature. -----