Classic Apple Pie
- 2 folded ready-to-use 9-inch pie crusts
- 2 1/2 lb. Granny Smith apples, peeled, cored and cut into 1/4-inch thick slices
- 2/3 c. plus 1 Tbsp. sugar
- 1/3 c. frozen apple juice concentrate, thawed
- 3 Tbsp. cornstarch
- 2 Tbsp. fresh lemon juice
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. salt
- 1 egg, beaten with 1 Tbsp. water
- Heat oven to 400u0b0. Fit one pie crust into 9-inch pie plate. Set aside. Unfold the other pie crust. Cut into 1-inch wide strips. Combine sliced apples, the 2/3 cup sugar, the apple juice concentrate, cornstarch, lemon juice, cinnamon, nutmeg and salt in large bowl. Pour apple filling into crust in pie plate. With pie crust strips, weave a lattice over top of pie. Crimp ends of lattice strips under edge of crust. Brush egg wash over lattice. Sprinkle with the 1 tablespoon of sugar. Bake in 400u0b0 oven for 55 minutes. If edges begins to get too dark after 20 minutes, cover them with foil. Let cool on wire rack.
apples, sugar, apple juice concentrate, cornstarch, lemon juice, cinnamon, nutmeg, salt, egg
Taken from www.cookbooks.com/Recipe-Details.aspx?id=106760 (may not work)