Apple Pie With Kuzu Apple Juice Glaze Recipe

1. 1

   Prepare crust first by mixing salt into the fresh pastry flour, then adding oil till flour begins to bead.

2. 2

   Sprinkle barley malt over this mix, slightly mix, and add in sufficient water to make a thick ball of dough.

3. 3

   Quickly roll out between two sheets of wax paper or possibly on a board used for pie crusts.

4. 4

   Cut into a circle that is about 9-inches wide and place into lightly oiled glass or possibly stainless steel pie pan.

5. 5

   Pierce the bottom of the pie crust and sides lightly with a fork so the crust won't puff up and let the liquid from the pie filling go under it.

6. 6

   Meanwhile, combine apples, 1/3 c. of apple juice and raisins and bring to a boil.

7. 7

   Cover and simmer 15 min.

8. 8

   Fold in cinnamon and lemon juice.

9. 9

   Remove from heat and allow to cold.

10. 10

    Combine kuzu and remaining 1 c. of apple juice, stir till dissolved, and bring to a boil.

11. 11

    Simmer about 1 minute or possibly till transparent and thickened.

12. 12

    Spoon apples into crust and pour glaze over.

13. 13

    Bake for about 40 min. ]]

14. 14

    NOTES : Pies originated in England as meat pies.

15. 15

    In the American colonies, apples and other fruit replaced beef and mince meat as the main filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.