I first got this recipe years and years ago from my sister in law, Megan. It doesn't use added sugar but instead gets its sweetness from apple juice concentrate. I put no sugar in quotes because, let's be honest, it's still sweet as hell. The original recipe was called "Diabetic Apple Pie". I don't know if they were trying to say it is suitable for diabetics (I'm guessing not) or if it would give you diabetes!
Either way, I've made it numerous times and it's always great and incredibly easy.
- Pastry for a two-crust pie. I hate making pie crust so I get the rolled up refrigerated kind.
- 6 cups sliced apples. I like to get locally grown ones if I can, especially Cortland and MacIntosh. Honeycrisp are great, if you can get them on sale. And, if all else fails, good old Granny Smith.
- 1 teaspoon apple pie seasoning or 3/4 t cinnamon and a good pinch of fresh nutmeg
- 1 12 oz can frozen apple juice concentrate
- 2 tablespoons cornstarch
Heat your oven to 425 F. Put apples in a pastry line pie dish. Heat juice, corn starch and spices. Boil until clear. Pour over apples. Cover with a top crust and add a few slits for ventilation.
Bake for 50-60 minutes. You may need to cover the edge of the crust with foil if it appears to be getting too dark. I like to put my pie plate on top of a cookie sheet, in case any of the filling drips out while baking.
Cool well, break out some vanilla ice cream, and dig in.