Sugarfree Apple Pie

Pastry crust for a two-crust 8-inch pie*

4 C sliced, peeled apples
1/2 C frozen apple juice concentrate, undiluted (try raspberry or other versions for a delicious variety)
1/2 to 1 Tbsp cornstarch, flour, or ground tapioca
1 T cinnamon
1/4 tsp nutmeg

1 tsp lemon juice (optional)

Divide the pastry* into two parts and roll thin to fit an 8-9 inch pie pan. Set aside. 

Mix apple juice concentrate, thickener, and spices and stir. Add lemon juice if desired to keep the apples lighter-colored. Gently fold in the apples and stir until coated. (Taste an apple to check the spice combination.) 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 or 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 concentration of the apples for an even flavor. Serves 8.

*Or use my husband's VERY favorite method of apple crisp, also on this blog!