Pie Recipes
The very best collection of the exquisite Pie Recipes.
Today's Recipe - Apple Blossom Pie
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Recipe: Ingredients:
Makes One 9-inch Pie
8 Servings
CRUST
9-inch
Classic Double pie Crust
FILLING
4 to 5 cups sliced, peeled Red Rome apples (about 1-2/3 pounds or 4 to 5
medium)*
1/2 cup apple pear juice blend **
1/2 cup water
2 tablespoons honey
1 to 1-1/4 cups sugar, divided
2 tablespoons cornstarch OR 3 to 4 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon apple pie spice
3/4 cup reserved liquid from cooking apples
1/8 teaspoon salt
1 tablespoon butter or margarine
Glaze
Sugar
Half-and- half
DIRECTIONS:
For crust, prepare as directed. Roll and press
bottom crust into 9-inch pie plate. Do not bake. Heat oven to 425ºF.
For filling, combine apples, apple pear juice and water in large saucepan on
medium heat. Bring to a boil. Stir in honey and 1/4 cup sugar. Cover. Reduce
heat to simmer. Cook 10 to 15 minutes or until apples are tender.
Drain apples, reserving 3/4 cup liquid.
Combine remaining 3/4 to 1 cup sugar, cornstarch, cinnamon, apple pie spice
and salt in large saucepan. Add reserved 3/4 cup liquid. Cook and stir on
medium
heat until mixture begins to thicken. Stir in butter and apples. Cool
slightly before pouring into unbaked pie crust. Moisten pastry edge with
water.
Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond
edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top
to
allow steam to escape.
For glaze, brush with half-and-half. Sprinkle with sugar.
Bake at 425ºF for 10 minutes. Cover edge with foil, if necessary, to prevent
overbrowning. REDUCE OVEN TEMPERATURE TO 350ºF. Bake 45 to 60 minutes or
until
filling in center is bubbly and crust is golden brown. Serve barely warm or
at room temperature.
Use Rome Beauty or Jonathan apples if Red Rome apples are not available.* Use apple juice if apple pear juice blend is not available.