Sugarless Apple Pie

Description This is from the archives of my Grandmother, Ethel Eynard.  Jefferson City, MO. 1980.

Ingredients

At a glance

Course

Desserts

Difficulty

Medium Difficulty

Source

Generations – My Family Cookbook

Serves

8

Pastry for 9-inch double crust pie

6 medium apples Delicious apples, peeled and sliced

1 can (6 oz.) frozen apple juice (without sugar

1 ½ Tbsp. cornstarch

1/3 C. water

1 tsp. cinnamon

3 Tbsp. margarine or butter

Methods/steps

Place apples and undiluted apple juice into a large pan.  Bring to a boil, reduce heat and simmer, covered for about 5 minutes.

Dissolve cornstarch in water.  Gently stir cornstarch into apple mixture.  Bring to a boil, reduce heat and simmer, covered for 10 to 15 minutes or until apples begin to soften.  Stir in cinnamon.

Fill pasty shell with apples and cover with top crust.  Bake at 350 degrees for 45 minutes.  Baste with melted margarine or butter after baking.