Metropolitan Apple Pie
|Pastry||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Pineapple juice||1 1⁄3 Cup (21.33 tbs)|
Line a 9-inch pie plate with half the pastry.
Combine sugar, pineapple juice and salt and heat to boiling.
Peel, core and quarter apples.
Simmer in pineapple juice until tender, moving apples just enough to keep them covered with syrup.
Lift the apples out carefully and arrange in pastry shell.
Blend cornstarch with a little cold water and add to syrup.
Cook over low heat until syrup thickens.
Add the vanilla and butter and pour over apples.
Roll out remaining pastry and cut in a long strip.
Starting at center of pie, twist and coil the strip over the apples to form a curled spiral top crust.
Bake in a hot oven (450° F) 10 minutes and then reduce the heat to moderate 375° F and bake about 20 minutes.
Makes one 9-inch pie.