Golden glow apple pie

Yield: 1 Servings

Measure Ingredient
1 pack (15-oz) Plllsbury All Ready Pie Crusts
1 cup Apple juice
1 cup Unsweetened orange juice
½ cup Sugar
7 cups Apples; peeled, cut into 1/2-inch wedges (7 to 8 medium)
¼ cup Cornstarch
1 tablespoon Margarine or butter
⅛ teaspoon Salt
1 teaspoon Vanilla
½ cup Whipping cream
2 tablespoons Sugar
¼ teaspoon Vanilla
1 tablespoon Chopped walnuts; (up to 3)



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 ¾ cup of the apple juice, ¾ cup of the orange juice and ¾ 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 ¼ cup apple juice, ¼ 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 ¼ 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 ¼ 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@... on Jan 11, 1998

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