| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sugarless Apple Pie

1 (12-ounce) can frozen concentrated apple juice
1/4 cup margarine
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 apples, peeled, cored and chopped
1/2 cup water
3 tablespoons lemon juice
1 (9-inch) unbaked pie shell
1 tablespoon milk

1. In a saucepan blend frozen concentrated apple juice and margarine. Cook over low heat, stirring constantly until thickened. Add butter, cinnamon, and salt; mix well.
2. In another saucepan cook 5 chopped apples in water until tender-crisp. Add lemon juice and the apple juice mixture; mix gently.
3. Spoon into a 9-inch unbaked pie shell and top with a pie shell dough; seal the edge and cut vents in the top. Brush with milk.
4. Bake at 350*F for 30 to 40 minutes, or until golden brown.

Makes 8 servings.