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Sugar-Free Apple Pie
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4 c. sliced peeled apples
1/2 c. undiluted frozen apple juice
concentrate
1 1/2 to 2 tsp. tapioca, cornstarch
or flour
1/2 tsp. lemon juice (optional)
1/2 to 1 tsp. cinnamon, nutmeg or
apple pie spice
Divide pastry into 2 parts and roll thin to fit an 8 or 9-inch plate. Set aside. Mix apples, apple juice concentrate, thickener and spice and stir until apples are well coated. Add lemon juice, if desired, to keep apples lighter-colored. Taste 1 piece of apple to check the spice. Pour into the pastry-lined pie pan and top with the second crust or pastry strips. Seal the edges and cut slits in the top crust to allow steam to escape. Bake at 425 degrees for 40-45 minutes until golden brown. Serve warm or cold. NOTE: Apples have some natural pectin, but a small amount of thickener seems necessary to hold the sweet concentrate of the apples for an even flavor. One serving (including the crust)--220 calories; 1 1/2 fruit exchanges; 1 bread exchange; 1 fat exchange.
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