This is made with cinnamon cream syrup thickened with Clearjel. Serve it with whipped cream or ice cream.
4 1/2 to 5 cups 1/4–inch thick sliced apples (4 or 5 medium whole apples)
1/3 cup plus one tablespoon Original Clearjel
1/2 cup brown sugar
1 jar (11.5 ounces) Pioneer Valley Cinnamon Cream Syrup or equal
2 tablespoons lemon juice
4 tablespoons melted butter
pie crust mix or recipe to make a double crust
1 tablespoon melted butter
1 tablespoon turbinado sugar
Preheat the oven to 375 degrees.
- In a large bowl, mix the brown sugar and the Clearjel. Add the syrup and the lemon and mix well. Add the apple slices and stir to coat.
- Form the pie shell. Add the filling to the pie shell. Add the top and crimp the edges or make a lattice top. Brush the butter over the crust and sprinkle with the turbinado sugar. Unless you are using a lattice top, cut slits in the crust to allow the steam to escape.
- Place a pie shield over the crust edges to avoid over-cooking the edges of the pie crust. Bake for 45 to 50 minutes or until the crust is lightly browned.
