Prep 15 mins
Cook 45 mins
Made this for a bake sale, they got $6.00 for it!! Hope the buyer liked it, have no idea what it tastes like! but it sounds good. Will try it on the family at next family dinner and let you know.
- 177.44 ml apple cider or 177.44 ml apple juice
- 118.29 ml chopped pitted dates or 118.29 ml raisins
- 14.79 ml cornstarch
- 2.46 ml ground ginger
- 2.46 ml grated fresh lemon rind
- 2 store bought or homemade pie crusts
- 118.29 ml sugar
- 14.79 ml all-purpose flour
- 1182.95 ml thinly sliced, peeled tart cooking apples
- Preheat oven to 375 degrees.
- In a small saucepan, stir together the apple cider, dates, cornstarch, ginger, and the lemon rind.
- Bring to a boil over moderate heat, stirring constantly.
- Cook for 2 minutes or until mixture is thickened, stirring constantly.
- Remove from heat.
- Line a 9 inch pie plate with one of the pie crusts.
- Trim crust even with edge of pie plate.
- In a large bowl, stir together the sugar and flour.
- Add the apples, toss until apples are coated.
- Spoon the apple mixture into crust.
- Spoon the cider mixture over apple mixture.
- Cut slits in the remaining pie crust, place on top of cider mixture.
- Trim top crust to 1/2 inch beyond edge of pie plate.
- Fold top crust under bottom crust and crimp edge.
- Sprinkle with a little additional sugar.
- Bake for 40 to 45 minutes or until apples are tender and crust is golden.
- If the edge of the crust seems to be browning too quickly, cover with foil.
- Cool on wire rack for 2 hours before serving.
A really good apple pie! Made to take to a Thanksgiving dinner at the neighbour's. Easy to prepare, baked for 45 min. The thin-sliced apples were done perfectly. Thanks, Derf!