Sugar-Free Apple Pie

Pastry Crust for 8" 2 crust pie

4 C sliced, peeled apples
½ C frozen apple juice concentrated, undiluted, (try raspberry versions for delicious variety)
½ - 1 T. Tapioca, cornstarch or flour
½ to 1 t cinnamon, nutmeg or apple pie spice
½ t Lemon juice (opt)

Divide pastry in 2 parts and roll thin to fit an 8-9 inch pie 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 one piece of apple to check the spice.  Pour into 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.

Makes 8 servings.