Pastry for 2 crust pie
¾ cup fructose or sugar
2 tablespoons whole wheat pastry
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 to 2 teaspoons lemon juice
6 to 7 cups thinly sliced,
peeled and cored cooking apples (2 lbs.)
1 tablespoon margarine
Soy or rice milk (for glazing)
Put bottom crust in bottom of 9 inch pie plate.
bowl, combine fructose/sugar and next 4 ingredients.
Place half of thinly sliced apples in piecrust; sprinkle with
half of sugar mixture. Top with rest of apples, then rest of sugar
Dot the filling with margarine. Preheat oven to 425° F.
Roll out remaining crust. Cut out a design using a knife or
cookie cutter (i.e. four small leaves). Place crust over pie; trim
Fold pastry overhang under then bring up over pie plate rim.
Pinch to form a high edge then make your choice of decorative edge.
For golden glaze, brush the top crust (not the edge) lightly with
some soy or rice milk. Bake pie for 40-50 minutes or until crust is
Your question and comments are welcome