No Sugar Apple Pie
|Baked pastry shell||1 Cup (16 tbs)|
|Apple juice/Water||1⁄2 Cup (8 tbs)|
|Quick-cooking tapioca||2 Tablespoon|
|Peeled sliced apples||8 Cup (128 tbs) (Golden Delicious)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|For baked pastry shell|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Cold water||5 Tablespoon|
Prepare Baked Pastry Shell.
For filling, in a small bowl combine apple juice and tapioca.
Cover; let stand for 15 minutes.
In a large saucepan combine apples, butter, cinnamon, nutmeg, and tapioca mixture.
Cook, covered, over medium-low heat for 20 to 25 minutes or until apples are tender, stirring occasionally.
Spoon the filling into baked pie shell.
Cool for 1 hour.
Serve warm or cover and chill before serving.
If desired, top with whipped topping.
Bakied Pastry Shell: In a medium bowl stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size.
Using 4 to 5 tablespoons cold water, sprinkle water, 1 tablespoon at a time, over flour mixture and toss with a fork until all of the dough is moistened.
Shape into a ball.
On a lightly floured surface, roll dough from center to edges into a 12-inch circle.
Transfer to a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Fold under extra pastry; crimp edge.
Line pastry with a double thickness of foil.
Bake in a 450° oven for 8 minutes.
Bake for 5 to 6 minutes more or until golden brown.
Cool on a wire rack.