Ingredients
8 c. Apples, Peeled & Sliced
12 ounce Frzn Apple Juice Concentrate
1 tsp Cinnamon
1 3/4 c. All-Purpose Flour
1/4 c. Whole Wheat Flour
1/4 c. Apple Juice Concentrate
1/4 tsp Salt
12 Tbsp. Sweet Butter
Method
Sources
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Peel, core, and spiral-slice apples in seconds — pie prep
Pie-making master — crust technique, lattice, blind baking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Compact sous vide circulator with app — Bluetooth control, 1100W
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Preheat the oven to 425 degrees. Combine the apple slices, apple juice and cinnamon in a large saucepan. Leave the saucepan uncovered. Simmer over low heat till most of the liquid is absorbed into the apples, stirring occasionally. The apples will be ready after about 30 min. Cold slightly. Combine the white and whole wheat flours and salt in a bowl. Combine 1/3 of the mix with sufficient of the apple juice to create a paste. Cut the butter into the remaining flour mix till it resembles coarse meal. Stir in the paste. Form a soft dough but don't knead. Roll out half the dough and fit into the (9") Pie Plate. Fill with the cooked apples. Roll out the remaining dough and form a top crust. Place the top crust over the filling and press the edges together with a fork. Prick a few vents in the top crust. Bake for 10 min. Reduce the oven temperature to 375 degrees. Bake till golden (15-20 min). Serve hot, at room temperature or possibly cool. Excellent with sharp cheddar or possibly vanilla ice cream.