Cinnamon Apple Pie

Double Pie Crust
1 1/4 c All-purpose flour
1 ts Equal(r) sweetener
1/2 ts Salt
5 tb Margarine; cut into pieces
5 tb Ice water

Pie Filling
8 1/4 ts Equal(r) sweetener; divided (or 27 packets equal sweetener)
1/2 ts Ground cinnamon
2 Pinches ground nutmeg
6 c Tart apples; sliced & peeled (such as granny smith, rome, mcintosh or jonathon apples)
3/4 c Apple juice; (unsweetened)
1 tb Cornstarch
1 ts Grated lemon rind

Pie Crust: Combine flour, sugar, and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Add water, a tbsp at a time, mixing with fork until dough forms.

Roll 2/3 of the pastry on lightly floured surface into circle 1 1/2" large than inverted 9" pie pan. Ease pastry into pan.

Pie Filling: Combine 5 1/2 tsp equal, cinnamon, and nutmeg; sprinkle over appls in large bowl and toss.

Mix apple juice, remaining 1 3/4 tsp equal, cornstarch and lemon rind in small saucepan; heat to boiling, whisking constantly until thickened, about 1 minute. Pour mixture over apples an toss; arrange in pastry.

Roll remaining pastry on lightly floured surface to 1/8" thickness and place over apples. Trim edges of pastry to within 1/2" of pan; fold top pastry over bottom pastry and flute. Cut decorative slits in top of pastry.

Bake pie in preheated 425 oven until pastry is golden and apples are tender, 40 to 50 minutes; cover edge of pie with aluminum foil if browning too quickly. Cool on wire rack.

Printer friendly version: Cinnamon Apple Pie

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