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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is the vest!! Found this recipe 26 years ago. It was first dessert I made after becoming a Type 1 diabetic. The secret is using apple juice as the sweetener. Equals 1 1/2 fruit exchanges, 1 bread exchange and 2 fat exchanges Ingredients:
4 cups sliced peeled apples (sweet varieties are best) |
1/2 cup frozen apple juice concentrate, undiluted |
1 1/2-2 teaspoons tapioca or 1 1/2-2 teaspoons cornstarch or 1 teaspoon flour |
1/2 teaspoon lemon juice (optional) |
1/2-1 teaspoon cinnamon or 1/2-1 teaspoon nutmeg or 1/2-1 teaspoon apple pie spice |
1 pastry for double-crust pie |
Directions:
1. Divide pastry into 2 parts and roll to fit an 8 0r 9 inch plate. Set aside.
2. Mix apples, apple juice concentrate, thickener and spice and stir until apples are well-coated. Add lemon juice, if desired. Taste 1 piece of apple to check the spice. Pour into the pastry-lined pie pan and top with second crust or pastry strips.
3. Seal the edges and cut slits in the top crust to allow steam to escape.
4. Bake at 425° for 40-45 minutes, until golden brown.
5. Serve warm or cold.
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