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America's favorite pie is made even easier by using store bought pie crust.

6 cups peeled and thinly sliced apples
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons apple pie spice
1/4 teaspoon salt
2 tablespoons butter or margarine
Pastry for (9-inch) double-crust pie

Preheat the oven to 350°F.

In a bowl, combine apples, sugar, flour, apple pie spice and salt; toss lightly. Spoon mixture into pastry lined pan. Dot with margarine. Top with second crust; seal and flute. Cut vents in several places.

Bake 50 to 55 minutes, or until the apples are tender and lightly browned. Remove from oven and cool. See Apple Praline Pie-Topping for the topping recipe below.

Makes 8 servings.

Praline Pie-Topping

1/4 cup butter or margarine
1/2 cup firmly packed brown sugar
2 tablespoons whipping cream
1/2 cup chopped pecans

Preheat oven to 350°F.

In a small saucepan melt butter. Stir in brown sugar and cream. Heat to boiling; remove from the stovetop and add pecans. Spread on top of baked 'Apple Praline Pie'.

Place pie on a baking sheet and return to oven. Bake in oven for 5 minutes or until the topping is bubbling. Remove pie from oven and cool pie at least 1 hour before serving.

Maple-Pumpkin Pancakes
3/4 cup quick-cooking oats, uncooked
1-1/2 cups skim milk
2 eggs, slightly beaten
1/2 cup cooked, mashed pumpkin
3 Tablespoons maple syrup
1 Tablespoon vegetable oil
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
Vegetable cooking spray

Combine oats and milk in a medium bowl; let stand five minutes. Add eggs, pumpkin, maple syrup, and oil to oat mixture, stirring well.

Combine flour, baking powder, salt, spice, and cinnamon in a large bowl; make a well in the center of the mixture. Add oat mixture to dry ingredients, stirring just until dry ingredients are moistened.

Serve with warm maple syrup. They're really good sprinkled with pecans!