A delicious dessert for a cool fall night.
- ½ c oil
- 6 tbsp water
- 2 c whole wheat flour
- Note: You can remove 2 T flour and replace them with 2 T cornstarch to make "pastry flour."
- 4 c apples, peeled, cored and sliced
- 9 oz frozen apple or pineapple juice concentrate
- 3 tbsp cornstarch, rounded
- dash of cinnamon
Preheat oven to 400°F.
Beat oil and water together until creamy. Put flour in a bowl and pour oil/water mixture over it; knead a little. Divide dough in half and press each out thin between waxed paper.
Mix juice concentrate into cornstarch slowly to avoid lumping. Mix into fruit and put into unbaked 9" pie shell. Top with crust; perforate. Bake 45 to 60 minutes until bubbling and brown.