Sugar-Free Apple Pie
Yield: 6 - 8 folks
6 oz (1 cn) frozen apple juice 5 To 7 apples
-unsweetened concentrate 1 tb Butter or margarine
2 tb Rounded all purpose flour; Nutmeg (optional)
1 ts Cinnamon 1 9 double-crust pie shell
1/4 ts Salt -unbaked
In a small saucepan, combine the frozen apple juice, flour, cinnamon
and salt. Stir constantly over medium heat until the mixture is thick
and bubbly, 3 to 5 minutes. Peel and slice the apples and stir them
into the apple juice mixture. Pour the mixture into the unbaked pie
shell and dot with butter. Position the top crust over the filling,
cutting slits for the steam to escape. Trim and seal the edges. Brush
the top very lightly with water and sprinkle with nutmeg if desired.
Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and
bake for 30 minutes more.
Serves 6-8
Source: The Kansas Cookbook - Recipes from the Heartland
From The Cookie Ladys Files
Reformated 4 you and yours via Nancy OBrion and her Meal-Master
446 oz (1 cn) frozen apple juice 5 To 7 apples
-unsweetened concentrate 1 tb Butter or margarine
2 tb Rounded all purpose flour; Nutmeg (optional)
1 ts Cinnamon 1 9 double-crust pie shell
1/4 ts Salt -unbaked
In a small saucepan, combine the frozen apple juice, flour, cinnamon
and salt. Stir constantly over medium heat until the mixture is thick
and bubbly, 3 to 5 minutes. Peel and slice the apples and stir them
into the apple juice mixture. Pour the mixture into the unbaked pie
shell and dot with butter. Position the top crust over the filling,
cutting slits for the steam to escape. Trim and seal the edges. Brush
the top very lightly with water and sprinkle with nutmeg if desired.
Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and
bake for 30 minutes more.
Serves 6-8
Source: The Kansas Cookbook - Recipes from the Heartland
From The Cookie Ladys Files
Reformated 4 you and yours via Nancy OBrion and her Meal-Master
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