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Starting at the top of the apple, peel of the skin with a citrus zester. Work around the apple in a circular pattern. Place the peels in ice water and refrigerate for at least 20 minutes. (when you have enough peels for a garnish, you can finish peeling the apples with a vegetable peeler.) When ready to use drain and pat dry.
For how-to text see HCA_2008, p.105.
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On a lightly floured surface with a lightly floured rolling pin, roll out chilled dough evenly…
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