Golden Glow Apple Pie

FILLING
1 c Apple juice
1 c Unsweetened orange juice
1/2 c Sugar
7 c Apples; peeled, cut into
-1/2-inch wedges (7 to 8
-medium)
1/4 c Cornstarch
1 tb Margarine or butter
1/8 ts Salt
1 ts Vanilla

TOPPING
1/2 c Whipping cream
2 tb Sugar
1/4 ts Vanilla
1 tb Chopped walnuts; (up to 3)

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.