No- Sugar Apple Pie
Pastry dough for 9” two-crust pie
- 10 packets Sweatleaf Organics
- ½ tsp. salt
- 1 ¼ tsp. cinnamon
- ½ tsp. nutmeg
- 3 Tbsp. cornstarch
- 3 to 4 large, firm, tart apples
- 1 cup apple cider
- 2 Tbsp. butter
- 1 egg, beaten for brushing pie
Preheat the oven to 425F
Peel, core, and slice the apples. Line a 9” pie pan with half the pastry dough.
Mix the SweetLeaf, salt, cinnamon, nutmeg, and cornstarch in a bowl. Add apples and coat them well. Pout in the apple cider. Stir to combine.
Pour the apple mixture into the pie pan lined with pastry dough and dot with butter.
Roll out the top crust and drape it over the pie, or lattice weave strips of dough over the top. Brush the dough with egg and dust with cinnamon. Crimp the edges and cut several vents in the top. Bake 10 minutes at 425F, them lover the heat to 350F and bake 30 to 40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.
Calories per serving: 240