Fresh Apple Pies

• 1 c. all-purpose flour
• 1/3 c. plain flour
• 1/3 c. self-rising flour
• 1/3 c. whole-wheat flour
• 2 Tbsp. unsweetened apple juice
• 1/2 c. unsweetened apple juice
• 1/2 tsp. pumpkin pie spice
• 1/4 c. vegetable oil
• 2 to 3 Tbsp. cold water
• 1 Tbsp. cornstarch
• 5 c. apples, peeled and diced
• 1 Tbsp. brown sugar
• 1 medium apple, thinly sliced
• lemon juice

1. Combine flour and salt in medium bowl.
2. Combine oil and 2 tablespoons water.
3. Stir into flour mixture.
4. Add extra water only as needed.
5. Shape dough into a ball.
6. Roll pastry to 1/8-inch thickness on a lightly floured surface.
7. Place pastry in 9-inch pie plate; trim and flute edges.
8. Prick bottom and sides of pastry shells with fork.
9. Bake at 425u0b0 for 12 minutes or until golden brown.
10. Set aside to cool.
11. Combine cornstarch and 2 tablespoons apple juice, mixing well.
12. Set aside.
13. Combine all other ingredients, except apple slices, in a large saucepan.
14. Bring to a boil; cover.
15. Reduce heat and simmer 3 to 4 minutes or just until apples are tender.
16. Stir in cornstarch mixture.
17. Cook, stirring constantly, until mixture is clear and thickened.
18. Cool; spoon into pastry shell.
19. Dip apple slices in lemon juice; drain.
20. Garnish top of pie with apple slices.
21. Yield:
22. 8 servings.

flour, flour, flour, flour, apple juice, apple juice, pumpkin pie spice, vegetable oil, cold water, cornstarch, apples, brown sugar, apple, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=57462 (may not work)