by Grandma Edith Malloy
This pie is one of the most often requested for holiday get-togethers. Delicious!
Ingredients:
2 1/2 lbs (about 7 medium large) apples: Rome, Golden Delicious, or others that hold shape
1 cup unsweetened pineapple juice (remove 1 TB to mix with cornstarch)
1 cup sugar
1 TB cornstarch
1 TB butter
1 tsp vanilla
unbaked pie crust for 9" pie
pie dough for lattice top (optional)
Directions:
1. Dissolve sugar in pineapple juice in saucepan. Bring to boil and turn off heat.
2. Pare, core, and cut apples in quarters. (If very large apples, cut in sixths.)
3. Simmer apples in the juice, stirring gently, occasionally, until almost tender.
4. Turn off heat. Carefully remove apples.
5. Mix cornstarch with 1 TB cold juice and add to syrup.
6. Cook and stir until it boils about 1 minute and thickens.
7. Add butter and vanilla.
8. Arrange half the apples in the crust, core side up.
9. Arrange rest core down.
10. Pour syrup over all.
11. Make lattice top and crimp edges.
12. Bake at 450° 10 minutes, then 350° for 35 minutes.
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