Ingredients

4 lg. apples OR 6 sm. apples, peeled, sliced
2 Tbsp. granulated sugar
2 tsp. ground cinnamon
TOPPING:
6 oz. butter, melted
1 C. brown sugar
1 C. chopped pecans
1 C. all-purpose flour
2 eggs, beaten
Powdered sugar, optional for garnish
Chopped pecans, opti

Cooking Instructions

Roll out half of pastry to fit a 9-inch pie plate. Fit into pie pan; trim pastry 1 inch beyond rim of pie pan. Heat undiluted apple juice concentrate and cinnamon in a large saucepan. Add apple slices and cook until partly tender. Remove apple slices. Mix cornstarch and water until smooth. Add to juice in saucepan. Cook, stirring constantly, until thick. Combine apples and sauce; cool slightly. Fill unbaked pastry shell; dot top of fruit with margarine. Roll out remaining pastry and fit over top. Trim pastry 1 inch beyond rim of pie pan. Fold edges under and flute. Cut vents in top of pastry. Bake in preheated oven at 375 degrees F. for 45 minutes, until golden brown.
 
 
 "Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)