DEEP DISH APPLE PIE (Serves 16)
This recipe makes sugar-free apple pie.  You'll be doubling
the amount of the filling you'd use in a regular apple pie.
Don't worry, if you can cut apples and stir with a spoon you
CAN make this deep dish pie..<g> Also, if your finished pie
isn't sweet enough pour a packet of Equal over your slice.
It will taste MUCH sweeter. I find that the lemon juice
makes the pie a bit too tart for my taste.)
INGREDIENTS

8 cups apples (sliced, peeled, sweet varieties are best), 1
cup frozen apple juice concentrate (undiluted), 3 to 4
teaspoons tapioca, cornstarch or flour, 1 teaspoon lemon
juice (optional), 1 to 2 teaspoon(s) cinnamon, nutmeg or
apple pie spice, pie crust for two 8 inch pies

If you don't know how to make pie crust from scratch buy
some at your local supermarket.


DIRECTIONS

Mix the apples, apple juice concentrate, thickener and
spice. Stir it until the apples are well coated.  Add the
lemon juice, if desired.  The lemon juice will keep the
apples lighter-colored.  Taste your mixture to make sure you
put enough spice in it.

Place this mixture into a 9x13 baking dish.  Roll out your
pie crust (enough for 2 8" pies) into a rectangle to top
your baking dish.  Seal the edges of the baking dish with
the crust.  If your pie crust breaks up that's ok.  Use you
hands to seal any cracks/holes.  It will look fine after
it's baked.  Cut slits in the top of the pastry and bake at
425 degrees for about 45 minutes until it's golden brown and
bubbly.


Per Slice: 145 Calories; 22.5 grams Carbohydrate; 1.5 grams
Protein; 5 grams Fat; 1 Fruit Exchange; 1/2 Bread Exchange;
1 Fat Exchange