1 9-inch pie shell; unbaked
4 cups apple juice
1 tablespoon cornmeal
⅓ cup unsweetened applesauce or apple butter
3 tablespoons water
2 tablespoons cornstarch
2 teaspoons vanilla extract
2 tablespoons very strong coffee or espresso
24 Pecan Valley Pecan Halves
1. Preheat oven to 375ºF.
2. In a large saucepan heat apple juice until it has been reduced to 1 cup. Set aside
3. In large bowl, combine reduced apple juice, cornmeal and applesauce/butter. Beat with electric mixer.
4. In small bowl, blend water and cornstarch until smooth. Add to fruit sweetener mixture and blend. Beat in eggs one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.
5. Bake in a preheated oven for 30 to 40 minutes or until custard is set. Cool slightly before cutting.