Summary
| Yield | |
|---|---|
| Prep time | |
| Cooking time | 40 minutes |
| Total time | 40 minutes |
Description
A sugarless apple pie!
Ingredients
2 c
flour 1 t
salt 3⁄4 c
shortening 5 T
cold water 4 c
sliced apples 1⁄2 c
frozen apple juice concentrate (undiluted) 1 1⁄2 t
cornstarch 1⁄2 t
lemon juice (optional) 1 t
cinnamonInstructions
- Combine flour and salt in medium bowl.
- Cut in shortening using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.
- Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form ball.
- Divide dough in half. Press dough between hands to form two 5 to 6 inch pancakes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottome crust to pie plate. Remove other shet and press pastry to fit. (Or, if rolling without waxed paper, fold dough into quarters. Then unfold and press into pie plate.) Trim edge even with pie plate.
- Mix apples, apple juice concentrate, cornstarch and spice. Stir until apples are well coated.
- Add lemon juice. ( optional)
- Add filling to unbaked pie crust.
- Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.
- Bake at 425 degrees for 40-45 minutes. (Grandma thinks that is too hot!)
Add new comment