Sugar-Free Apple Pie

There's no need to give up apple pie if you're cutting down on sugar these days. Bet no one will be able to tell the difference, either.

Pastry

• 2 cups sifted flour
• 1 teaspoon salt
• 2/3 cup shortening
• 4 tablespoons ice water

Filling

• 6 large, tart apples
• 3/4 cup granulated sugar substitute
• 2 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt
• 2 tablespoons butter

Oven: 400 degrees

Sift the flour and the salt into a bowl. Cut in half the shortening with two knives or a pastry blender until the mixture resembles coarse meal. Cut in the remaining shortening until the size of small peas.

With a fork, stir in just enough ice water to bind the crumbly mixture together. Dough will ball and follow the fork around the bowl. Turn the dough out on a floured board and roll out half to fit a 9-inch pie plate. Put the dough in the plate.

In a bowl, stir the sugar substitute with the two tablespoons of flour, cinnamon, nutmeg, and one-eighth teaspoon salt, mixing well.

Wash, dry, peel, core, and quarter the apples. Then slice the fruit and add it to the sugar mixture. Mix well. Transfer the fruit to the pastry-lined pie plate. Dot the fruit with the two tablespoons of butter.

Roll out the remaining dough. Slash the pastry to allow the vent. Or, if you prefer, cut the dough into one-inch strips of pastry and weave for a lattice top. Either way, place the pastry on top of the pie, and press firmly around the edge. Bake for about fifty minutes, or until the crust is nicely browned and the fruit is tender. Serves six.

Terry Morgan invites you to sample many more (300+!) tasty and tantalizing recipes of all kinds at Great Recipes Weekly. Visit today and jazz up your cooking.