Apple Pie

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After a rather lengthy (apologies), but informative (I hope) post on “Never Fail Pie Crust”, I can now share with you my new favorite recipe for apple pie. And I’ll get to the point.

As I mentioned in the pie crust blog, I love recipes from church cookbooks. This apple pie recipe came from a devotional/recipe book that my good friend’s church makes every year for Advent. I was intrigued by one ingredient in this recipe … frozen apple juice concentrate. How could I pass on that one?

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Apple Pie

2 unbaked pie crusts
5 Granny Smith* apples, cored, peeled and sliced
12 ounces frozen apple juice concentrate, thawed
3 tablespoons corn starch
1 teaspoon cinnamon
1/2 teaspoon salt

*I substituted McIntosh apples for the Granny Smith’s because I like the apples to break down a bit in the pie. It’s completely personal preference on what kind of apple you use. If you are going to substitute just try to keep in mind the size of a typical Granny Smith and try to adjust the number of apples needed based on their size. 

Preheat oven to 400 degrees.

In a pan, begin to heat apple juice concentrate on low. In a small bowl, combine corn starch, cinnamon and salt, mixing well. When juice starts to steam, whisk in corn starch mixture. Increase heat to medium, whisking constantly until bubbly. Add apple slices and fold into sauce to heat through. Remove from heat and allow to cool.

Place one crust into bottom of pie plate, gently working it down so no air pockets are left. Pour the filling into the plate. Brush a little water onto the exposed edge of the bottom crust and lay the top crust over the plate. Gently press the two crusts together on the edge and pinch to seal. Sprinkle a little water and then sugar on top of the pie and cut small slits into the upper crust to allow steam to escape as it bakes.

Place pie on cookie sheet (in case filling overflows) and place in oven for 10 minutes. Reduce oven temperature to 350 degrees and continue baking for 40-50 minutes, or until filling is bubbly and crust is golden brown.

Thank you, Virginia, for sharing the recipes of your church’s best cooks with me. I will sit down tonight, read my devotion for today, enjoy my pie with a scoop of ice cream and think of you.

I can hear her now. She’s saying: “That’s very sweet of you but I’d rather have a piece of your pie!” She cracks me up.


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2 thoughts on “Apple Pie

  1. […] Earlier this week, my posts focused on the fusion of the mathematic infinite constant Pi (3.1415…) celebrated on March 14 (3/14) with all things pie (for those of you non-food-nerds). The first post highlighted the “Never Fail Pie Crust“. Then we filled that flaky crust with an experiment-turned-new-favorite Apple Pie recipe. […]

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