Sugarless Apple Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together the cornstarch, cinnamon and 1/4 of the apple juice.
• In a saucepan over medium heat, simmer the apples in the remaining apple juice until tender. Add the cornstarch mixture and stir until thickened.
• Pour into bottom crust and cover with top crust. Bake for 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
• In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
• Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
• Bake in preheated oven for 45 minutes, or until crust is golden brown.

Steps:

• Mix all ingredients and cook over medium heat, bringing to a boil then reducing heat.
• Cook for 5 minutes, stirring to prevent sticking.
• Press one crust into the bottom of a prepared 9 inch pie pan, then pour the filling on top of the crust.
• Top with remaining crust.
• Bake at 425 degrees about 45 minutes until crust is golden and apples are tender.

Steps:

• Crust:.
• Cut shortening into flour.
• Beat egg; add water, vinegar and salt.
• Combine all together and roll out, makes two double pie crusts.
• Pie Filling:.
• Peel and slice apples and put in unbaked pie crust.
• Cut butter in two or three pieces and put on top of apples.
• Mix sugar and flour together.
• sprinkle sugar mixture over apples.
• Sprinkle cinnamon on top of all.
• Top with crust.
• Bake at 400°F ten minutes.
• Reduce oven temperature to 350°F and continue baking for 40 minutes longer.

Steps:

• Roll out half of the pastry to fit a 9" pie plate.
• Fit into pie pan and trim pastry 1 inch beyond rim of pie pan.
• Heat undiluted apple-juice concentrate and cinnamon in a large saucepan.
• Add the apple slices and cook until partly tender.
• Remove apple slices.
• Mix cornstarch and water until smooth.
• Add to juice in saucepan and cook, stirring constantly, until thick.
• Combine apples and sauce.
• Cool slightly.
• Fill unbaked pastry shell and dot top of fruit with margarine.
• Roll out remaining pastry and fit over top.
• Trim pastry 1 inch beyond the rim of pie pan.
• Fold edges under and flute.
• Cut vents in top of pastry.
• Bake in a preheated 375 degree oven 45 minutes until golden brown.