Hold-the-Sugar Apple Pie
VN, GF*, SF, NS

Yield: 6 servings

Ingredients

12 oz frozen apple juice
-- concentrate, thawed
3 tbs cornstarch
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
2 tbs butter or margarine
6 lg baking apples, peeled,cored, and thinly sliced
-- (Pippin, Rome or Granny Smith)
1 ea 9-inch pie shell, baked
Whipped cream (optional)
Nuts (optional)

Directions

Measure about 1/4 cup concentrate into small bowl; stir in cornstarch and spices. Place the remainder of the concentrate into a large skillet with the apples. Simmer gently until apples are just tender. Lightly stir in cornstarch mixture until quite thick. Stir in butter. Pour into pre-baked pie shell; top with whipped cream and nuts (if using).

Tart shells may be substituted for the pie shell.

*To make this pie wheat-free or gluten-free use a pie shell made from appropriate grains.

Vegans wishing to serve with whipped cream can try Lorraine Picot's Tofu Whipped Cream, substituting agave nectar or brown rice syrup for the honey.

Recipe published: Spring, 2000

Visitor Comment:

October, 2002

"I try really hard to keep granulated sugars out of my diet. I feel better physically and mentally by doing this. Your recipe for Hold-the-Sugar apple pie was a god-send this thanksgiving... not only did I make a recipe I could eat, but it is quite possibly the best apple pie I've ever had. Thank you so much for your website!!!"

J. McCormick

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Above photo: apples, from Wikipedia, free encyclopedia

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