Natural Apple Pie
No added sugar!
About this recipe
By Claudia Elliott
Coral Hawkins was the home ec instructor at Tehachapi High School for a number of years, although I didn’t have her as a teacher because I didn’t take the class until my senior year, right after her retirement.
I keep forgetting to buy apple juice concentrate at the store, but as soon as I remember I will try this recipe and share photos!
In the meantime, the recipe is here if you’d like to try it.
I’ll post photos to go with this recipe as soon as I’ve had a chance to make it!
Ingredients & instructions
- 1 pastry shell and top crust
- 5 cups raw apple slices
- 1 6-oz can (undiluted) frozen apple juice
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 1 tsp rum or rum or vanilla extract
- 1 tsp cinnamon
- Dash nutmeg
- 2 Tbsp margarine
Mix cornstarch and some of the apple juice. Heat other juice in pan and add cornstarch mixture. Cook until thick. Pour over apples. Mix. Put apple mixture into unbaked crust (9-inch). Dot with butter or margarine and sprinkle on spices. Cover with top crust. Drizzle with honey, if desired Bake at 400℉ for 40 to 50 minutes.
Want an easy printable version?
About Coral Hawkins
Coral Hawkins lived in Tehachapi in 1979 when she submitted this recipe to be published in The Original Tehachapi Apple Book. We would appreciate having additional information to include in her biography and perhaps a photo. CLICK HERE to share information.