Yield: 1 Servings
|\N \N||PIE CRUST; for double crust pie|
|6 larges||Cooking apples|
|½ cup||Apple juice|
|½ cup||Granulated sugar|
|1 tablespoon||Lemon juice|
|\N \N||Melted butter|
|\N \N||Granulated sugar|
This was in my CookWorks cookbook. Have no idea where it came from but thought I would send it along. Haven't tried it. (But I'm going to after I make my own Kahlua)
Line 9-inch pie pan with half the pastry. Preheat oven to 425 degrees F.
Peel, core and cut apples into small wedges (about 6 cups). In 3-quart saucepan, heat apple juice and sugar. Add apples and cook gently, covered, until almost tender. Remove with slotted spoon. Add Kahlua to cooking liquid. If the liquid measures less than 1¼ cups, add more apple juice.
Over medium heat, add butter to cooking liquid. Blend cornstarch with lemon juice. Stir into cooking liquid until sauce thickens. Remove from heat. Add apples. Turn into pastry shell. Cover with top crust, seal and flute edges.
Prick top crust or cut small decorative pattern. Brush top lightly with melted butter and sprinkle with sugar. Bake on lower rack, below oven center, 25 to 30 minutes until golden brown. Serve warm.
Posted to recipelu-digest Volume 01 Number 559 by "Noreen Welsh" <Noreen@...> on Jan 19, 1998