Sugar-Free Apple Pie

• pie dough for double crust pie
• 1 can unsweetened, sliced apples (Musselman's)
• 1 Tbsp. cornstarch
• 1 c. unsweetened apple juice
• 8 packets Sweet 'N Low or to taste
• cinnamon to taste
• nutmeg to taste
• 1 Tbsp. margarine

1. Preheat oven to 425u0b0.
2. Bake one crust for 2 or 3 minutes (just long enough to keep it from becoming soggy from filling).
3. Drain apples and reserve juice (for part of the 1 cup juice).
4. Combine cornstarch, apple juice and Sweet 'N Low.
5. Heat until boiling and mixture thickens.
6. Spread apple slices in partially baked crust and pour cooked mixture over the fruit.
7. Sprinkle cinnamon and nutmeg over apples and dot with margarine.
8. Top with second crust.
9. Make small slashes in crust to let steam escape.
10. Bake for 50 to 60 minutes.
11. Cover with foil during last part of baking if crust is getting too brown.

crust pie, apples, cornstarch, apple juice, packets, cinnamon, nutmeg, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=522938 (may not work)