Fresh Apple Pies - cooking recipe

Ingredients

1 c. all-purpose flour
1/3 c. plain flour
1/3 c. self-rising flour
1/3 c. whole-wheat flour
2 Tbsp. unsweetened apple juice
1/2 c. unsweetened apple juice
1/2 tsp. pumpkin pie spice
1/4 c. vegetable oil
2 to 3 Tbsp. cold water
1 Tbsp. cornstarch
5 c. apples, peeled and diced
1 Tbsp. brown sugar
1 medium apple, thinly sliced
lemon juice

Preparation

Combine flour and salt in medium bowl.
Combine oil and 2 tablespoons water.
Stir into flour mixture.
Add extra water only as needed.
Shape dough into a ball.
Roll pastry to 1/8-inch thickness on a lightly floured surface.
Place pastry in 9-inch pie plate; trim and flute edges.
Prick bottom and sides of pastry shells with fork.
Bake at 425\u00b0 for 12 minutes or until golden brown.
Set aside to cool.
Combine cornstarch and 2 tablespoons apple juice, mixing well.
Set aside.
Combine all other ingredients, except apple slices, in a large saucepan.
Bring to a boil; cover.
Reduce heat and simmer 3 to 4 minutes or just until apples are tender.
Stir in cornstarch mixture.
Cook, stirring constantly, until mixture is clear and thickened.
Cool; spoon into pastry shell.
Dip apple slices in lemon juice; drain.
Garnish top of pie with apple slices.
Yield:
8 servings.