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DIABETIC APPLE PIE

Source of Recipe

Dottie


List of Ingredients

1 pastry for double crust pie; 9-inch size
3 Tbsp. cornstarch
1 cup sugar substitute; Equal or Splenda
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
8 cups prepared baking apples: See Note




Recipe



Note: Sliced cored and peeled baking apples such as Granny Smith.

Roll half of the pastry on floured surface into circle 1-inch larger than inverted 9-inch pie pan. Ease pastry into pan. Combine cornstarch sugar substitute, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss. Arrange apples in pie crust.

Roll remaining pastry into circle large enough to fit top of pie. Cut slits in pastry, place on filling, seal edges, trim and flute. Bake in preheated oven 400ºF until pastry is golden and apples are tender, 40-50 minutes. Cool on wire rack.

Makes 8 servings.