One of the juiciest apple pies you’ll ever taste! Use a tart baking apple—Granny Smith is our favorite.
8 servings
Double Pie Crust (see p. 626)
7¼ teaspoons Equal® for Recipes or 27 packets Equal® sweetener, divided
½ teaspoon ground cinnamon
2–3 pinches ground nutmeg
6 cups sliced, peeled baking apples (about 6 large)
¾ cup unsweetened apple juice
1 tablespoon cornstarch
1 teaspoon grated lemon zest
1. Make Double Pie Crust. Roll ⅔ of the pastry on lightly floured surface into circle 1½ inches larger than inverted 9-inch pie pan; ease into pan.
2. Combine 5½ teaspoons Equal® for Recipes, cinnamon, and nutmeg; sprinkle over apples in large bowl and toss. Heat combined apple juice, remaining 1¾ teaspoons Equal® for Recipes, cornstarch, and lemon zest to boiling in small saucepan, whisking until thickened, about 1 minute. Pour mixture over apples and toss; arrange in pastry.
3. Roll remaining pastry on lightly floured surface to ⅛ inch thickness and place over apples. Trim edges of pastry to within ½ inch of pan edge; fold top pastry over bottom pastry and flute. Cut decorative slits in top of pastry. Bake at 425 degrees until pastry is golden and apples are tender, 40 to 50 minutes; cover edge of pie with aluminum foil if necessary to prevent excess browning. Cool on wire rack.
Per Serving:
Calories: 246
% of calories from fat: 28
Fat (gm): 7.8
Saturated fat (gm): 1.5
Cholesterol (mg): 0
Sodium (mg): 232
Protein (gm): 6.2
Carbohydrate (gm): 39.1
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 1.0
Bread: 1.5
Meat: 0.0
Fat: 1.5