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1.
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Add in all ingredients for the dough in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturers directions.
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2.
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While the dough is being processed, prepare the topping.
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Coat two 10-inch cake pans with cooking spray.
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In a small saucepan, boil the apple juice concentrate over high heat till reduced by half, about 5 min.
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Pour the syrup into the two pans, dividing proportionately and swirling if necessary to coat the bottoms.
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Quarter, core, and peel the apples.
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Cut each quarter into eighths.
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Arrange apples in concentric circles in each pan, overlapping the apples.
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3.
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When the dough cycle ends, remove the dough from the machine.
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Preheat the oven to 350 degrees.
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Divide the dough in half.
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On a floured surface with a floured rolling pin, roll each piece into a 10-inch circle.
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Place each circle on top of a pan of apples.
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4.
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Bake 40 to 45 min, or possibly till the tops are brown and bubbling around the edges.
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Remove from the oven.
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Let rest 5 min, then invert onto a plate larger than the pan so which you won't lose any syrup which drips down the sides.
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Eat hot, not warm.
