November is National Diabetes Month. Here’s a sugar-free version of a great traditional dessert that diabetics usually have to pass up. I guarantee your whole family will fall for this delicious treat.
Ingredients
⅓ cup frozen apple juice concentrate
Sugar substitute equal to 8 teaspoons of sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
Pastry for 9-inch double-crust pie
8 cups thinly sliced peeled baking apples
1 tablespoon margarine
Preparation
1. Combine the first four ingredients.
2. Line the pie plate with bottom crust; add apples. Pour juice mixture over apples; dot with margarine.
3. Roll out the remaining pastry to fit top of pie; cut slits or an apple shape in top. Place over filling; seal and flute the edges.
4. Bake at 375°F for 35 minutes. Increase the temperature to 400°F; bake 15–20 minutes or until the apples are tender.
Serves 8
