Apple Pie (Sugar-Free)


1 (12 oz) can frozen apple juice concentrate, thawed
3 TBSP cornstarch
1/4 teas salt
2 teas cinnamon
1/2 teas nutmeg
6 large Apples, peeled, cored and sliced 1/4 thick
2 TBSP firm butter or margarine
9″ baked pastry shell (1 1/2″ deep)


In 2 qt bowl stir together apple juice, cornstarch, salt, cinnamon & nutmeg blend well. Stir in apples. Dot with butter. cover
with wax paper. Microwave on High for 8 mins (stir after 4 mins) Uncover, Microwave on High for 8 mins (stir after 4 mins)
Apple slices should be fork tender, let cool 30 mins before spooning into baked pastry shell. Refrigerate prior to serving.
Serve with whipped cream or cool whip if desired.

Apple Pie

2 Pie Crusts


6 cups sliced , apples (peeled & cored)
¾ cup sugar
2 Tbsp flour
1 Tbsp cinnamon


  • Preheat Oven to 425.
  • If using frozen piecrust make sure the crusts are room temperature before starting.
  • Place 1st crust in the bottom of a 9” glass pie pan, press crust firmly against sides and bottom.
  • In large bowl mix all filling ingredients.
  • Fill pie shell with apple mixture and top with second crust.
  • Press edge of crusts to seal 2 crusts together. Cut slits in top crust.
  • Bake 40-45 minutes until crust is golden brown and apples are tender.

Apple Crisp

Slice Apples into 13” x 9” pan, until pan is ¾ full. Sprinkle with ½ cup sugar and 1 Tablespoon

Topping Ingredients

4 cups flour
2/3 cup brown sugar
2/3 cup white sugar
1 Tablespoon cinnamon
1 teas vanilla
3 stick butter or margarine (FROZEN)


  • Mix dry ingredients in food processor, add frozen butter & mix until crumbs form.
  • Sprinkle topping over top of Apples.
  • Bake at 350 for 45 mins or until done. (Top should be golden brown.)
  • May be served warm or cold, plain or topped with whipped cream or ice cream.