Mile-High Apple Pie (Diabetic)

Submitted By: Loretta Maddox

Ingredients

• 3 tablespoons cornstarch
• 7 1/4 teaspoons or 24 packets Equal sugar substitute
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 8 cups baking apples, sliced and peeled (about eight apples)
• Pastry for double 9-inch crust

Instructions

On a floured surface, roll half of pastry into a circle that’s one inch larger than

inverted pie pan. Ease pastry into pan.
Combine cornstarch, Equal, cinnamon, nutmeg, and salt. Place apples in a large bowl and sprinkle with mixture; toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Cut small holes in pastry with sharp knife. Place pastry on top of pie; seal, trim, and flute edges. Bake in preheated oven at 425° for 40 to 50 minutes or until pastry is golden and apples are tender. Cool on wire rack.
Yield: Eight servings.