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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is super easy to make, no additional sugar is added, you only have the juice to sweeten the pie, smells great cooking! Ingredients:
1 12 ounce frozen can of apple juice, thawed |
5 med apples (i like to use gala), cored, peeled, and sliced |
2 9 inch deep dish pie crusts |
1/4 cup cornstarch |
2 tbs. pumpkin pie spice |
Directions:
1. Preheat oven to 350 degrees.
2. Reserve 1/3 cup of thawed apple juice in a bowl, set aside, pour remaining juice in sauce pan.
3. Place peeled, sliced, cored apples in pan, boil on medium heat until apples are just tender. Apple juice will not cover apples completely until they begin to boil. Add 1 tbs. pumpkin pie spice.
4. Add 1 tbs. pumpkin pie spice and 1/4 cup cornstarch to reserved apple juice, whisk until there are no clumps.
5. Once apples are tender, remove from heat, begin to add cornstarch mixture slowly, you may not need it all, you want the apple mixture to be thick, but not solid. I usually use it all.
6. Pour apple mixture into frozen pie shell.
7. Pop other pie shell out, and place on top of apple mixture, wait for it to soften, break away just most outer krimped edge. Seal pie all the way around.
8. Cut vent holes around pie, about 4.
9. Bake for 50 mins, place foil around edges if need be to keep from burning.
10. Serve warm with sugar-free vanilla ice cream!
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