Apple Pie
- 6 Cups Apples, peeled & sliced (about 6 med apples)
- 6 Ounces Apple Juice Concentrate
- 1 1/2 Tbsp Cornstarch
- 1 Tbsp Water
- 1 tsp Cinnamon
- 1 pkg Pillsbury pie crusts
1. Preheat oven to 350 degrees.
2. Peel and slice 6 medium apples and place in a saucepan with the apple juice concentrate.
3. Bring to boil; then reduce heat and simmer covered for 5 minutes.
4. In a small dish mix cornstarch with water then stir gently into apples.
5. Bring apple mixture back up to boil. Reduce heat and simmer covered for 15 to 20 minutes.
Apples will begin to soften as mixture thickens. Stir occasionally to prevent scorching.
6. Gently add cinnamon to apple mixture.
7. Fill bottom pie crust with apple mixture using a slotted spoon.
8. Apply top crust. Pinch edges together. With a sharp knife cut 6 to 8 steam vents in top crust.
9. Place pie pan on a cooking sheet in case of overflow.
10. Bake at 350° F for 45 min or until top crust is lightly browned.
Serves 8 People
2. Peel and slice 6 medium apples and place in a saucepan with the apple juice concentrate.
3. Bring to boil; then reduce heat and simmer covered for 5 minutes.
4. In a small dish mix cornstarch with water then stir gently into apples.
5. Bring apple mixture back up to boil. Reduce heat and simmer covered for 15 to 20 minutes.
Apples will begin to soften as mixture thickens. Stir occasionally to prevent scorching.
6. Gently add cinnamon to apple mixture.
7. Fill bottom pie crust with apple mixture using a slotted spoon.
8. Apply top crust. Pinch edges together. With a sharp knife cut 6 to 8 steam vents in top crust.
9. Place pie pan on a cooking sheet in case of overflow.
10. Bake at 350° F for 45 min or until top crust is lightly browned.
Serves 8 People
Submitted by Jun 26, 2017
15 min 30 min 45 min
15 min 30 min 45 min