Apple Pie

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Sweets Apple Crisp Apple Pie Baklava Banana Nut Muffins Banana Pudding Blueberry Muffins Buckeyes Chocolate Chip Cookies Chocolate Mousse Chocolate Pound Cake Chocolate Pudding Coffee Cake Cream Cheese Pound Cake German Chocolate Cupcakes Lemon Meringue Pie Mini Crumb Coffee Cakes Oatmeal Cranberry Cookies Orange Peel Candy Peach Cobbler Peanut Butter Cookies Pumpkin Pie Russian Teacakes Sugar Cookies Sweet Potato Pie

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Apple Pie

The use of two different apples, one tart and one sweet, gives this version of the all-American classic dessert it's "uneke" taste. If you don't have apple juice on hand and do not want to buy a large bottle for two ounces, a four ounce baby food jar of juice will do just fine.

Preparation Time: 1 Hour 15 Minutes Serving Size: 8

(2) 9 inch pie crusts 4 granny smith apples, peeled and sliced into wedges 2 medium red delicious apples, peeled and sliced into wedges 1/4 cup sugar 1/4 cup brown sugar, packed	1 1/2 teaspoons pumpkin pie spice 2 ounces apple juice 2 tablespoons all purpose flour 2 tablespoons unsalted butter, chopped
Preheat oven to 425°. Peel, core and slice apples. Place in bowl with sugars, spice, juice and flour. Stir to mix well. Cover and set aside for 10 minutes. Line a deep-dish pie pan with crust, allowing overlap. Pour apple mixture into crust lined pan. Dot with butter and place second crust over mixture. Seal, pinch and vent top. Bake for 40 to 45 minutes, checking after 35.

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Updated Friday, April 23, 2010
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