Purist Apple Pie

From the kitchen of: Aadel Bussinger

(so named because I like the unadulterated taste of pure apples, no heavy cinnamon or nutmeg flavor)

6-7 medium apples (I use a variety of good baking apples such as Granny Smith, Braeburn, Golden
Delicious, and Honeycrip)

1 cup sugar

2 TB Sprite or other lemon-lime soda

1 TB pineapple or apple juice

1 TB lemon zest

Juice from ½ a lemon

1-2 tsp cornstarch

2 pie crusts

Line a pie pan with the bottom crust. Peel apples and slice into a large bowl. Cover with sugar and let
stand for 10-20 minutes. Toss the apples, along with the Sprite, juices, and lemon zest. Arrange apples
in the bottom of the crust in a circular pattern, piling them higher in the middle and working outward.
Take the leftover juice at the bottom of your bowl, and stir in 1 tsp of cornstarch. Microwave on high
for 15 second increments- until mixture is thicker but not gelled. Pour mixture over the apples. Top
with remaining pie crust, making holes for venting.

Bake on a cookie sheet at 350 degrees until golden brown (about 40-50 minutes)