| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Pies/, Sent | 1 | Servings | |
INGREDIENTS
| 1 | pk | (15-oz) Plllsbury All Ready Pie Crusts |
| 1 | c | Apple juice |
| 1 | c | Unsweetened orange juice |
| 1/2 | c | Sugar |
| 7 | c | Apples; peeled, cut into 1/2-inch wedges (7 to 8 medium) |
| 1/4 | c | Cornstarch |
| 1 | tb | Margarine or butter |
| 1/8 | ts | Salt |
| 1 | ts | Vanilla |
| 1/2 | c | Whipping cream |
| 2 | tb | Sugar |
| 1/4 | ts | Vanilla |
| 1 | tb | Chopped walnuts; (up to 3) |
INSTRUCTIONS
FILLING TOPPING Orange juice adds sunshine to this good ol' apple pie. Heat oven to 450. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining crust for a later use.) Bake at 450. for 9 to 11 minutes or until light golden brown. Cool completely. In large saucepan, combine 3/4 cup of the apple juice, 3/4 cup of the orange juice and 3/4 cup sugar; bring to a boil, stirring occasionally. Add apple wedges; bring to a boil. Cover and reduce heat; simmer 3 to 5 minutes or until apples are tender but not soft. Using slotted spoon, remove apples from juice mixture; set aside. In small bowl, combine remaining 1/4 cup apple juice, 1/4 cup orange juice and cornstarch; blend well. Stir into hot juice mixture. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute; remove from heat. Add margarine, salt and 1/4 teaspoon vanilla; mix welL Cool 10 minutes. Pour 1 cup of thickened juice mixture into cooled crust. Top with cooked apples; spoon remaining thickened juice mixture over apples. Refrigerate until set, about 3 hours. In small bowl, beat whipping cream until soft peaks form. Blend in 2 tablespoons sugar and 1/4 teaspoon vanilla; beat until stiff peaks form. Garnish cooled filling with whipped cream; sprinkle with chopped walnuts. Store in refrigerator. 8 servings. Recipe by: Pillsbury Bake-Off Posted to recipelu-digest Volume 01 Number 496 by ctlindab@mail1.nai.net on Jan 11, 1998
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