This pie is a fabulous combination of flavors and textures. The juice produced during baking is like a wild sweet nectar. This recipe is a variation on the first place winner in "Pie On The Square", a local baking contest I judged a few years ago. Use Refrigerator Pie Crust for best results. But you could also use a purchased refrigerated crust.
Prep Time: 25 minutes
Cook Time: 55 minutes
Ingredients:
- 2 crust pie crust recipe
- 1 cup sugar
- 2 Tbsp. tapioca
- 1/2 tsp. cinnamon
- 5 Granny Smith apples, peeled and sliced
- 1 peach, peeled and sliced, or 1/2 cup frozen solid pack peaches
- 1/2 cup crushed corn flakes
- 2 Tbsp. dry lemon Jell-O
- 2 Tbsp. butter
Preparation:
Preheat oven to 400 degrees F. Line 9" pie pan with one crust of Refrigerated Pie Crust.
In large bowl, combine sugar, tapioca, cinnamon, and apple and peach slices. Sprinkle corn flakes in the bottom of the pie crust, and fill with apple-peach mixture. Sprinkle with the dry lemon Jell-O and dot with butter. Add top crust and flute. Cut decorative slits in top crust. Bake at 400 degrees for 10 minutes, then lower temperature to 350 degrees and bake for another 45-50 minutes, until juices are bubbling and crust is deep golden brown. Let cool for at least one hour before serving. Serves 8
