Apple Blossom Pie

For crust, prepare as directed on package. Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 425 degrees F.

For filling, combine apples, apple pear juice and water in large saucepan on medium heat. Bring to a boil. Stir in honey and 1/4 cup sugar. Cover. Reduce heat to simmer. Cook 10 to 15 minutes or until apples are tender. Drain apples, reserving 3/4 cup liquid.

Combine remaining 3/4 cup sugar, cornstarch, cinnamon, apple pie spice and salt in large saucepan. Add reserved 3/4 cup liquid. Cook and stir on medium heat until mixture begins to thicken. Stir in butter and apples. Cool slightly before pouring into unbaked pie crust.

Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top to allow steam to escape.

For glaze, brush with half-and-half. Sprinkle with sugar.

Bake at 425 degrees F for 10 minutes. Cover edge with foil, if necessary, to prevent over-browning. Reduce oven temperature to 350 degrees F. Bake 45 to 60 minutes or until filling in center is bubbly and crust is golden brown. Serve barely warm or at room temperature.

NOTE: (You can substitute 3 to 4 tablespoons all-purpose flour for cornstarch if preferred). Use Rome Beauty, or Jonathan apples if Red Rome apples are not available. You can use apple juice if apple pear juice blend is not available.