DON’T FLIP OUT OVER ALL THIS CRUST. This is NOT a low carb or bariatric pie, it is a No Sugar Apple Pie to serve at a holiday or special event. I have many relatives who are diabetic and this pie brings them great joy. I eat a few of the apples and of course nibble a bit of the crisp crust.
The secret to this pie is that I partially cook the apples on top of the stove, cool them slightly then fill the pie shell and bake. You must cook this pie until the juices bubble clear. This is so delicious! Your family will love it and it is NOT a sugar bomb.
- 1 package Pillsbury All Ready Pie Crusts - 2 round crusts - I do not make my own crust (shhhhhh)
- 8 large apples (Honey Crisp or Golden Delicious are my picks), peeled, cored and cut into ½ inch thick slices - about 4 pounds of apples!
- 1 cup Splenda Granulated, OR ½ cup Truvia for Baking
- 2 teaspoons ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 egg, well beaten
- Melt 1 tablespoon butter in a very large skillet or wok. Add the apples and cook, stirring occasionally, until they begin to soften and give up some juices, 12 to 15 minutes. Blend Splenda, cinnamon, cornstarch and lemon juice, with 2 tablespoon of water and add to apples in pan. Fold until evenly coated.
- Remove from heat to cool.
- Preheat oven to 375 degrees.
- Place the bottom pastry crust in pie plate.
- Spoon the apples into the crust, piling them slightly higher in the center and pouring in all the juices from the pan.
- Place second crust on top and crimp edges decoratively or make a lattice crust if desired. Cut a few slits into the top for steam to escape.
- Paint crust with the beaten egg and lightly sprinkle with additional cinnamon.
- Place on a foil lined baking sheet (it will bubble over) and bake for 60 minutes at 375 degrees then lower oven to 300 degrees and bake an additional 30 minutes, until juices that bubble out are somewhat clear and thick.
- Cool for at least one hour before cutting.