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Ingredients
- PIE CRUST, for double crust pie
- 6 lrg Cooking apples
- 1/2 c. Apple juice
- 1/2 c. Granulated sugar
- 1/2 c. Kahlua
- 1 Tbsp. Butter
- 1 1/2 Tbsp. Cornstarch
- 1 Tbsp. Lemon juice Melted butter Granulated sugar
Directions
- This was in my CookWorks cookbook. Have no idea where it came from but thought I would send it along. Haven't tried it. (But I'm going to after I make my own Kahlua)
- Line 9-inch pie pan with half the pastry. Preheat oven to 425 degrees F. Peel, core and cut apples into small wedges (about 6 c.). In 3-qt saucepan, heat apple juice and sugar. Add in apples and cook gently, covered, till almost tender. Remove with slotted spoon. Add in Kahlua to cooking liquid. If the liquid measures less than 1 1/4 c., add in more apple juice.
- Over medium heat, add in butter to cooking liquid. Blend cornstarch with lemon juice. Stir into cooking liquid till sauce thickens. Remove from heat. Add in apples. Turn into pastry shell. Cover with top crust, seal and flute edges.
- Prick top crust or possibly cut small decorative pattern. Brush top lightly with melted butter and sprinkle with sugar. Bake on lower rack, below oven center, 25 to 30 min till golden. Serve hot.
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