Apple Pie Recipe

1 unbaked pie crust {pre-made from store - or make your own}
5 tart apples
2 tablespoons water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 teaspoon cinnamon +
1/8 cup water
1 container (16 oz) Whipped Cream Cheese Frosting or
1 carton Whipped Topping

Tip: I lightly sprinkle sugar on the unbaked pie crust, and bake about five minutes while the apples are cooking. Set aside until needed. Place crust on cookie sheet before adding the apple mixture, for ease in handling & to avoid a possible bubble over in the oven.

Peel and thinly slice apples. Cook with 2 tablespoons water for 5 minutes. (Stir a time or two for even cooking.) Remove from heat. Mix sugar, cornstarch, salt and cinnamon. Stir in 1/8 cup water to make a thin paste. Stir into apples. Pour filling into pie crust.

Bake 400°F. for 10 minutes, then at 325°F. for 35 minutes. (Ovens vary: Check crust color and pierce apples with the point of a sharp knife to see if both meet your approval.)

+ After removing pie from oven, lightly sprinkle pie with cinnamon and sugar; as you might sprinkle toast.

Top cut pieces with a dollop or two of frosting: Alternately: top with whipped topping instead.

Taste: Very good. Problem: Cut and lift carefully when serving. It is difficult to remove from pan without breaking up. I tried various things to see if I could correct this, but have not found the answer. It may be that it is just too heavy for the crust.

This is the recipe I promised you several blogs ago. I adapted the recipe from one which I had cut out of an old newspaper many years ago. No mention was made of the above difficulty.