After a rather lengthy (apologies), but informative (I hope) post on “Never Fail Pie Crust”, I give you my new favorite recipe for apple pie with only a brief commentary.
As mentioned in the previous 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?
The classic combination of warm apples and cinnamon are layered between two flaky crusts and topped with a scoop of vanilla ice cream for pie perfection! Customize this recipe by choosing a variety of apple that will result in the texture and flavor you prefer (see notes below)!
Preheat oven to 400 degrees.
Place one crust into bottom of pie plate, gently working it down so no air pockets are left.
In a pan, warm 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 (at least 30 minutes).
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 bake for 10 minutes.
Reduce oven temperature to 350 degrees (without opening the oven door) and continue baking for 40-50 minutes, or until filling is bubbly and crust is golden brown.
*Of course you can use pie crust from the store but it really is amazing to make your own ... give it a try (or try one more time) using my "Never-Fail Pie Crust" tips and recipe!
*The original recipe called for five Granny Smith apples. I prefer a softer apple like McIntosh or Jonathan because I like a softer bite of apple in my pie. If you like the apples to maintain their texture after baking, stick with the Granny Smith variety. Blending two or three types of apples will create a very nice balance too. 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.
*When you peel and slice the apples, put them in a bowl of cold water with the juice from half a lemon squeezed into it to help prevent browning. Drain the slices well on a few paper towels or clean dishtowel before adding to the pie.
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.