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2000-2007, By Lemmondrops.
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Sugarfree Apple Pie

1 recipe Pastry for Double Crust Pie
6 C. thinly sliced,peeled cooking apples
1 Tbsp. lemon juice (optional)
1/2 Can apple juice concentrate (thawed)

2 Tbsp. all purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 C. raisins or chopped walnuts (optional)







Prepare and roll out Pastry for Double Crust Pie. Line a 9-inch pie pan with half the pastry. If desired, sprinkle apples with lemon juice. In a large mixing bowl, stir together apples, juice concentrate, flour, cinnamon, and nutmeg. Add apple slices and, if desired, raisins or walnuts. Gently toss till coated. Drain. Transfer apple mixture to pastry-lined pie plate. Trim pastry to edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F. oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more, until crust is golden. Cool on a wire rack. Makes eight servings.


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Pastry For Double Crust Pie

2 C. All Purpose Flour
1/2 tsp. Salt
1/3 C. Shortening
6-7 Tbsp. COLD Water





Blend flour and salt together. Using a pastry cutter, blend in shortening, until balls of mixture are "pea size." Add 1 Tbsp. COLD water. Mix with fork, until moistened. Repeat adding COLD water, until all of the mixture is moistened.

Divide the dough in half and form into 2 balls. Working from center outward with a rolling pin, flatten one ball into a 12-inch circle. Transfer rolled dough to a 9-inch pie plate, taking care not to stretch the dough. Trim to the edge of pie plate.

Prepare second ball of dough as described. Fill pie plate with filling. Carefully transfer second crust to pie plate, on top of filling. Trim to 1 inch beyond pie plate. Turn edge over bottom crust and crimp. Cut slits in top crust to allow steam to escape. Bake as directed.


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2000-2007, By Lemmondrops.
All Rights Reserved.
Created January 12, 2000
Last Updated January 29, 2007