- Average
- Average budget
Ingredients
- For the Crust
- 2 cups flour
- 8 Tbsp chilled margarine, cut into small pieces
- 1/4 cup plus 1 Tbsp frozen apple juice concentrate, thawed
- For the Filling
- 1/4 cup flour
- 2 Tbsp frozen apple juice concentrate, thawed
- 2 Tbsp sugar
- 1 tsp ground cinnamon
- 8 small Granny Smith apples, peeled, cored, and cut into 1/2 inch wedges (about 8 cups)
Preparation
Step 1
To prepare crust, in a medium bowl, using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form. Add apple juice concentrate, stirring until dough can be gathered into a ball. Press into a disc. Wrap in waxed paper, chill for 15 minutes.
Step 2
Preheat oven to 400F. While dough is chilling, prepare filing. In a large bowl, combine flour, apple juice concentrate, sugar and cinnamon. Add apples to sugar mixture. Toss gently to coat.
Step 3
Divide dough in half. On a lightly floured surface, using a lightly floured rolling pin, roll out 1 dough half to a 1/8 inch thickness. Place in a 9-inch pie plate. Spoon filling into crust. Roll out remaining dough to an 11-inch circle and place over filling. Trim excess dough. Fold edges under and crimp. Cut steam vents.
Step 4
Bake until pie crust is golden, about 40 to 50 minutes. Place pie in a wire rack to cool.
To make decorative cut outs, roll excess pastry trimmings to a 1/4 inch thickness. Use small cookie cutters or a small, knife to make cut-outs.