Ingredients
3 tablespoons cornstarch
1 tablespoon ground cinnamon
6 cups sliced green apples
2 (9 inch) pie shell
Method
Sources
📖
Recipe1M+
dataset
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Strip kernels cleanly off the cob — salads, salsas, succotash
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preheat oven to 350 degrees f (175 degrees c). in a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. set aside. in a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. stir in cornstarch mixture and continue to simmer until thickened. remove from heat. spoon apple mixture into pastry-lined pie plate. cover with top crust. seal and flute edges. cut steam vents in top. bake in preheated oven for 45 minutes, or until crust is golden brown.