| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Coffee Liqueur Apple Pie

6 tart green apples, peeled, cored and sliced
1/2 cup apple juice
1/2 cup granulated sugar
1/2 cup coffee liqueur
1 tablespoon butter
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter, melted
2 tablespoons granulated sugar
Pastry for 1 (9-inch) double-crust pie

1. In a saucepan, heat 1/2 cup apple juice and 1/2 cup sugar. Add the apples and cook gently, covered, until almost tender. Remove with a slotted spoon and set aside.
2. Add 1/2 cup coffee liqueur to the cooking liquid. If the liquid measures less than 1-1/4 cups, add more apple juice. Over medium heat, add 1 tablespoon butter. Blend 1-1/2 tablespoon cornstarch with 1 tablespoon lemon juice. Stir into the liquid, cooking until the sauce thickens. Remove from the heat and add the apples.
3. Turn into unbaked pie shell. Cover with top pastry, seal, and flute the edges. Prick the top crust or cut small decorative patterns. Brush the top lightly with 1 tablespoon melted butter and sprinkle with 2 tablespoons sugar.
4. Bake on the lower rack, below the oven center, for 25 to 30 minutes, or until golden brown.

Makes 8 servings.