Apple Pie with Cinnamon Sauce


  • 9 cups peeled, cored & thinly slices apples
  • 1/2 – 3/4 cup granulated sugar
  • 4-1/2 tab cornstarch
  • 1 or 2 tab lemon juice
  • 1 teas ground cinnamon
  • 1/2 teas ground nutmeg
  • Pastry for double-crust 9″ pie


  • 1-1/3 cup apple juice
  • 1 cinnamon stick (3″)
  • 1 strip orange peel (1/2 by 4″, orange part only)
  • 3/4 cup firmly packed brown sugar
  • Vanilla ice cream (optional)
  1. Mix apple slices with 1/2 cup granulated sugar, 3 tab cornstarch, 1 tab lemon juice and cinnamon & nutmeg. Taste, and if desired, add more sugar and lemon juice
  2. On a lightly floured board, roll half the pastry into a round 1/8″ thick. Line a 9″ pie pan with pastry. Fill with apple mixture
  3. Repeat same with remaining pastry and lay over apple mixture. Fold edges of top pastry over edges of bottom and crimp to seal
  4. Cut decorative slits in top pastry and sprinkle with about 1 tab granulated sugar
  5. Bake on lowest rack in a 375° oven until juices bubble in center of pie, 1 to 1-1/4 hours. Drape edges with foil if they are browning too quickly
  6. Meanwhile, in a 1-1/2 to 2 qt saucepan, combine apple juice, cinnamon stick and orange peel. Cover & simmer over low heat for 15 minutes. Stir in brown sugar until it dissolves
  7. Mix remaining 1-1/2 tab cornstarch smoothly with 3 tab water. Stir into juice mixture over high heat until sauce boils. Discard cinnamon stick and orange peel
  8. Serve pie warm or cool with vanilla ice cream and cinnamon sauce


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