Applejack Apple Pie Recipe
Ingredients
| Two crust cheese pie pastry | 1 | |
| Sliced pared apples | 5 Cup (80 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Ground nutmeg | 1⁄2 Teaspoon | |
| Ground cinnamon | 1⁄4 Teaspoon | |
| Applejack | 1⁄3 Cup (5.33 tbs) | |
| Currant jelly | 4 Teaspoon | |
| Butter/Margarine | 2 Tablespoon |
Directions
Prepare a 9-inch pie shell; roll out remaining pastry for top crust.
Set aside.
Gently toss apples with a mixture of sugar, cornstarch, salt, nutmeg, and cinnamon.
Pour a mixture of the applejack and jelly over apples and toss lightly.
Turn into the unbaked pie shell, heaping slightly at center; dot with butter.
Complete as directed.
Bake at 450°F 10 minutes; reduce oven temperature to 350°F and bake 30 to 40 minutes, or until pastry is lightly browned.
Set aside.
Gently toss apples with a mixture of sugar, cornstarch, salt, nutmeg, and cinnamon.
Pour a mixture of the applejack and jelly over apples and toss lightly.
Turn into the unbaked pie shell, heaping slightly at center; dot with butter.
Complete as directed.
Bake at 450°F 10 minutes; reduce oven temperature to 350°F and bake 30 to 40 minutes, or until pastry is lightly browned.
Chef
