Apple Pie

Lustre Craft Cookware
Cook Time 50 minutes
Course Desserts and Bread


  • Pie Pan
  • Kitchen Kutter


  • 5-6 large granny smith apples – unpeeled and thinly sliced with cone #4
  • 1 11.5 oz. can white grape juice concentrate apple is ok too
  • 3 tbsp. cornstarch
  • 1 tbsp. cinnamon
  • Pie Crust with top use your favorite pie crust


  • Quarter apples, removing seeds. Push apple quarters through cone #4, removing large pieces with skin. Place apples in large bowl.
  • Spoon 1/2 of the juice concentrate into saucepan, begin warming on medium-low heat.
  • Spoon cornstarch into remaining cold juice concentrate, mix with whisk or fork until smooth.
  • Slowly add cornstarch mixture to juice on stove, stirring constantly with whisk until it becomes a thick creamy consistency. (If you cook it too long it will become too thick and harder to mix in).
  • Sprinkle cinnamon & fruit juice over apples and mix gently – until all apples are covered.
  • Pour filling into pie shell. Cover with top crust, seal, and flute edges. Poke a hole in top crust or slit with a knife.
  • Bake at 375 degrees for until the top starts to lightly brown (15 minutes) then turn it down to 350 for another 30-40 minutes or until crust is golden brown. Pie will drip, so make sure to put a cookie sheet or foil on rack beneath pie. (Not directly under pie itself).
Keyword apples, pie