 Summary
Celebrate the birth of our nation with the creation of this homemade Apple Pie. It can’t get more American than this.
Cookware used in Recipe
 10 inch Pie Pan View
 Large Cookie Sheet View
Prep Time
30 Minutes
Servings
6 - 8
Ingredients: 5-6 large granny smith apples – peeled and thinly sliced with cone #4 1 11.5 oz. can white grape juice concentrate (apple is ok too) 3 tbsp. cornstarch 1 tbsp. cinnamon Pie Crust with top (use your favorite pie crust)
Directions: Core apples, removing seeds. Push apple quarters through cone #4. Place apples in large bowl. Pour ½ of the juice concentrate into saucepan, begin warming on medium-low heat. Spoon cornstarch into remaining cold juice concentrate, mix with whisk until smooth. Slowly add cornstarch mixture to juice on stove, stirring constantly with whisk until it becomes a thick creamy consistency. (If you cook it too long it will become too thick and harder to mix in). Sprinkle cinnamon & fruit juice over apples and mix gently – until all apples are coated. Pour filling into pie shell. Pile slightly higher in the middle of pie. Roll pie crust onto rolling pie, place on one edge and roll out. Cover with top crust, seal, and flute edges. Make 1 inch slits on the top crust with a knife. Brush top of pie crust with 1 tablespoon of milk. Sprinkle top crust with ½ teaspoon of sugar. Bake at 375 degrees until the top starts to lightly brown (15 minutes) then turn it down to 350 for another 30-40 minutes or until crust is golden brown. Pie will drip, so make sure you put a cookie sheet or foil on bottom rack beneath pie. (Not directly under pie itself).
Notes* Roll out top crust to 10 inches. Pat edges with fingers to make a perfect circle, then cut 1 inch strips across round. Make a lattice top for your pie by alternating strips. Brush with milk. Sprinkle with sugar, lightly.
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