It’s a partly cloudy day – which is good for picture taking. Don just left for the Farmer’s Market, where he’ll be doing just that, taking photos. I’m not sure what I’ll be doing today; most likely a bit of work outside, some laundry, taking 3 bags of books over to the library for donation, finishing my Elizabeth George book (I’m very close to the end.)
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Here is Don’s recipe for Sugar-Free Apple Pie. It’s quite simple.
Ingredients:
2 9-inch pie shells (Obviously, you can also make your own crusts
3 tablespoons of cornstarch
1 tablespoon of ground cinnamon
1 12 ounce can of frozen unsweetened apple juice concentrate – thawed
5 sliced green apples (granny smith) equal to 6 cups
Directions:
Preheat oven to 350°
In a small bowl, combine cornstarch, cinnamon, and 1/3 cup of the thawed apple juice concentrate – whisk together and set aside.
In a large saucepan, simmer the sliced apples with the remaining apple juice concentrate until the apples are tender, approximately 10 minutes. Stir in the cornstarch mixture and simmer until thickened.
Spoon the apple mixture into the pie’s bottom crust, cover with the top crust, and let sit for a few minutes. Then flute the edges of the crust, cut steam vents in the top crust, and bake for 45 minutes until golden brown.
Additional notes from Don: poke holes with a fork in the bottom crust, place on a foil covered baking sheet. In our oven, Don uses the lower rack. I also know he likes to cut larger apple slices, he thinks they work better.
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There you have it. He just made one yesterday. Oh boy, it’s good!
Stay safe.
Happy Saturday.
