Prep 20 mins
Cook 45 mins
This is a good pie for diabetics.
- 1 9-inch double-crust pie shells
- 1 (6 ounce) can frozen apple juice concentrate
- 3⁄4 teaspoon cinnamon
- 3 cups sliced apples
- 1 tablespoon cornstarch
- 2 teaspoons water
- 1 1⁄2 tablespoons margarine
- Roll out half of the pastry to fit a 9" pie plate.
- Fit into pie pan and trim pastry 1 inch beyond rim of pie pan.
- Heat undiluted apple-juice concentrate and cinnamon in a large saucepan.
- Add the apple slices and cook until partly tender.
- Remove apple slices.
- Mix cornstarch and water until smooth.
- Add to juice in saucepan and cook, stirring constantly, until thick.
- Combine apples and sauce.
- Cool slightly.
- Fill unbaked pastry shell and dot top of fruit with margarine.
- Roll out remaining pastry and fit over top.
- Trim pastry 1 inch beyond the rim of pie pan.
- Fold edges under and flute.
- Cut vents in top of pastry.
- Bake in a preheated 375 degree oven 45 minutes until golden brown.
A little tart for my taste but tasted really good to have no sugar in it. I'll make it again for my diabetic clients.
I added 3 packets of Splenda to the apples and tossed. I think the apple juice was a major contributor to the good taste of this pie. It may not be quite as good as the regular sugar-laden ones, but this is definitly a much better choice if you want to cut back on the sugar. We liked this! Thanks for the recipe, Mirj!