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Cinnamon Apple Pie Recipe

Cinnamon Apple Pie Recipe

8 servings



Double Pie Crust

7 1/4 teaspoons Equal sweetener

1/2 teaspoon ground cinnamon

2-3 pinches ground nutmeg

6 cups sliced, peeled baking apples

3/4 cup unsweetened apple juice

1 tablespoon cornstarch

1 teaspoon grated lemon zest


Make Double Pie Crust. Roll 2/3 of the pastry on lightly floured surface into circle 1 1/2 inches larger than inverted 9-inch pie pan, ease into pan.


Combine 5 1/2 teaspoons Equal sweetener, cinnamon, and nutmeg, sprinkle over apples in large bowl and toss. Heat combined apple juice, remaining 1 3/4 teaspoon Equal sweetener, cornstarch and lemon zest to boiling in small saucepan, whisking until thickened, about 1 minute. Pour mixture over apples and toss, arrange in pastry.


Roll remaining pastry on lightly floured surface to 1/8 inch thickness and place over apples. Trim edges of pastry to within 1/2 inch of pan edge, fold top pastry over bottom pastry and flute. Cut decorative slits in top of pastry. Bake at 425 degrees until pastry is golden and apples are tender, 40 to 50 minutes, cover edge of pie with aluminum foil if necessary to prevent excess browning. Cool on wire rack.

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