Hold-The-Sugar Apple Pie
- 12 oz Frozen apple juice
- -concentrate, thawed
- 3 tb Cornstarch
- 1 ts Cinnamon
- 1/4 ts Allspice
- 1/4 ts Nutmeg
- 6 lg Baking apples, peeled cored,
- Thinly sliced
- (Pippin, Rome or Gr Smith)
- 2 tb Butter or margarine
- 1 9-inch pie shell, baked
- Flavored whipped cream
- (optional--recipe below)
- Nuts (optional)
- FLAVORED WHIPPED CREAM
- 1 c Whipping cream; whipped
- 2 tb Frozen lemonade concentrate
- Thawed
- OR
- 1/4 c Peanut brittle; crushed
- AND
- 1/2 ts Ground orange peel
Measure about 1/4 cup concentrate into small bowl; stir in cornstarch and
spices. Place the remainder of the concentrate into a large skillet with
the apples. Simmer gently until apples are just tender. Lightly stir in
cornstarch mixture until quite thick. Stir in butter. Pour into pie shell;
top with whipped cream and nuts.
Flavored Whipped Cream: Into whipping cream, fold 2 frozen lemonade
concentrate, thawed, crushed peanut brittle and ground orange peel. (Tart
shells may be substituted for the baked pie shell). Source: All American
Apple Cookbook
spices. Place the remainder of the concentrate into a large skillet with
the apples. Simmer gently until apples are just tender. Lightly stir in
cornstarch mixture until quite thick. Stir in butter. Pour into pie shell;
top with whipped cream and nuts.
Flavored Whipped Cream: Into whipping cream, fold 2 frozen lemonade
concentrate, thawed, crushed peanut brittle and ground orange peel. (Tart
shells may be substituted for the baked pie shell). Source: All American
Apple Cookbook
