pie filling

sugar-free apple pie

Here’s where I got the recipe – it has lots of images, etc.  Below is what I print out for actually preparing the pies:

Sugar substitute equivalent to 1 cup sugar (I don’t use sugar substitutes in my pies)
1/4 cup cornstarch
1 teaspoon ground cinnamon
8 cups thinly sliced peeled tart apples (I use sweet instead of tart apples)
1 tablespoon butter

Dough for double-crust pie – see this page


Preheat oven to 375°.

In a large bowl, combine the first 3 ingredients; fold in apples.

details for making crust

On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim.
Add filling; dot with butter.
Roll remaining dough to a 1/8-in.-thick circle. Place over filling.

Trim, seal and flute edge. Cut slits in top.
Bake 35 minutes.

Increase oven setting to 400°; bake until apples are tender, 15-20 minutes.