PIE CRUST; for double crust
-pie
6 lg Cooking apples
1/2 c Apple juice
1/2 c Granulated sugar
1/2 c Kahlua
1 tb Butter
1 1/2 tb Cornstarch
1 tb Lemon juice
Melted butter
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 1 1/4 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.
Yields
1 Servings