| APPLE-ORANGE PIE |
|
|
|
Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust Filling 1/4 cup butter or margarine, softened 1 cup sugar, divided 1/4 cup apple juice 1/4 cup orange juice 3-1/2 cups chopped, peeled Winesap apples * (about 1-1/3 pounds or 4 medium) 2 tablespoons all-purpose flour 1/4 teaspoon cinnamon For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate, leaving overhang. Do not bake. Heat oven to 350ºF. For filling, combine butter and 1/2 cup sugar in medium saucepan. Heat until butter is melted. Stir in apple juice and orange juice. Add apples. Heat on medium-high about 1 to 2 minutes or until hot. Combine remaining 1/2 cup sugar, flour and cinnamon. Stir into apple mixture. Remove from heat. Cool until warm. Pour into unbaked pie crust. Moisten pastry edge with water. Cover pie with woven lattice top. Bake at 350ºF for 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving. *Use Jonathan apples if Winesap apples are unavailable. |
