Natural Juice French Apple Pie

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Apple pie cooked in the pie shell no pre cook. Add raisins and a vanilla frosting to complete

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  • 8
  • Average
  • 30 mins
  • 70 mins
  • 15 mins
  • Average budget

Ingredients

  • Use a variety of Apples, Fuji, Gala, Golden delicious, Black Twig, Rome, Stayman Winesap. For regular size approx. 10 apples Deep dish Approx. 15. You will need :
  • 1/2 cup margarine
  • 1cup flour
  • 1/2 tsp salt
  • OR buy ready made pie crust
  • 2/3 cup margerine
  • 1 cup sugar
  • 2tbl cinnamon
  • 1tsp nutmeg
  • 4tbl cornstarch
  • 1/2 cup raisins
  • 1 1/2 cups powdered sugar
  • 1 tsp Vanilla extract

Preparation

Step 1

Peel and core desired amount of apples. Slice about a 1/2 inch thickness.

Step 2

In food processor Put margarine, flour, and salt. Pulse to mix. When it looks like powdered peas add one tsp water and complete the mixing. Lay between 2 layers of wax paper and roll out. place in pie pan. Repeat process for top crust

Step 3

Arrange sliced apples in bottom of crust. Add a few raisins. and continue layering, apples and raisins. You want the Apples to stack slightly higher than the pan as these will cook down

Step 4

Mix sugar, cinnamon, Nutmeg and corn starch together. When well mixed sprinkle entire top of Apples with all the mixture. Then add 2/3 cup margarine placed in Square plus center pattern.

Step 5

Add top crust. Crimp edges. Cut off excess. Cut three slits in top for steam vent. At holidays I use a cookie cutter to cut the steam vent. Turkey at thanksgiving a star at Christmas. Place in oven with a catch pan underneath and back at 375 foe 70 minutes

Step 6

Before pie comes out mix powdered sugar vanilla and just enough milk to make a thick paste. When pie comes out , drizzle this over the top the heat from the pie will help it cover the whole top

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