Orange juice adds sunshine to this good ol apple pie. Heat oven to 450. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan. (Refrigerate remaining crust for a later use.) Bake at 450. for 9 to 11 minutes or until light golden brown. Cool completely. In large saucepan, combine 3/4 cup of the apple juice, 3/4 cup of the orange juice and 3/4 cup sugar; bring to a boil, stirring occasionally. Add apple wedges; bring to a boil. Cover and reduce heat; simmer 3 to 5 minutes or until apples are tender but not soft. Using slotted spoon, remove apples from juice mixture; set aside. In small bowl, combine remaining 1/4 cup apple juice, 1/4 cup orange juice and cornstarch; blend well. Stir into hot juice mixture. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute; remove from heat. Add margarine, salt and 1/4 teaspoon vanilla; mix welL Cool 10 minutes. Pour 1 cup of thickened juice mixture into cooled crust. Top with cooked apples; spoon remaining thickened juice mixture over apples. Refrigerate until set, about 3 hours. In small bowl, beat whipping cream until soft peaks form. Blend in 2 tablespoons sugar and 1/4 teaspoon vanilla; beat until stiff peaks form. Garnish cooled filling with whipped cream; sprinkle with chopped walnuts. Store in refrigerator. 8 servings. Recipe by: Pillsbury Bake-Off Posted to recipelu-digest Volume 01 Number 496 by email@example.com on Jan 11, 1998
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|Serving Size: 1 Serving (946g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 308 (15%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 44.5mg||14 %|
|Sodium 202.1mg||7 %|
|Potassium 714.9mg||19 %|
|Total Carbohydrate 439.6g||129 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 438.4g|
|Protein 2.7g||4 %|
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Calories per serving: 2032
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