Prep 20 mins
Cook 55 mins
This recipe came from my Aunt's recipe box. She always made this for my Uncle for the holidays.
- 2 unbaked pie shells
- 6 apples, pared and sliced
- 170.09 g canfrozen apple juice
- 29.58 ml cornstarch
- 118.29 ml water
- 29.58 ml butter
- Fill pie shell with sliced apples.
- Heat apple juice to boiling.
- Dissolve cornstarch in water and stir into hot juice.
- Cook until thickened.
- Sprinkle cinnamon over apples.
- Dot with butter.
- Pour juice over all and cover with upper crust.
- Prick crust.
- Bake in 450 for 10 minutes.
- Reduce heat to 350 and bake 35-45 minutes.
Wow, what a pie! This was my first time baking an apple pie and I won't look for another recipe. I was supposed to carry a dessert for pastor appreciation dinner at Church. This came together very quickly, but I was nervous about no added sugar. My husband and I decided to "taste-test" it and make sure it would be ok to serve. After the first piece my husband decided it was HIS pie and it wasn't going anywhere. Luckily I had made another dessert to carry. I did use a deep dish pie plate and it filled it to the brim-I used Granny Smith apples and they were large. The apple juice concentrate and cornstarch mixture thickened quickly-next time I'll know what to expect. Thanks for a wonderful recipe!
Very good! the apple juice was different and worked nicely. I made it and froze it for Thanksgiving dinner. To make things easier for dinner I cut and plated it just after taking it out of the freezer, it worked well. The pie was enjoyed by all thanks for posting.