Marie's Diabetic Apple Pie

• 3 lbs apples (Ida Red or Jonathan Red, or any good pie Apple)
• 2 refrigerated pie crusts
• 3 cups unsweetened apple juice
• 12 cup margarine
• 2 tablespoons white flour
• 1 tablespoon cinnamon
• 12 cup Splenda sugar substitute
• 14 cup 1% low-fat milk (for brushing)

1. Peel and slice Apples.
2. Dust apples with the Splenda and the Cinnamon, set aside.
3. Line a greased, 9 inch Deep dish Pie plate with one of the pie crusts.
4. In a saucepan, melt 1/2 stick Margarine, add flour to make a roux.
5. Add apple juice.
6. Cook, stirring constantly until smooth and thickened like a custard.
7. Set Roux aside to cool for 10 minutes.
8. Arrange Apple slices in the Pie crust, heaped in the middle.
9. Dot the apples with the remaining Margarine.
10. Spread the warm roux over the Apples.
11. Cover with the 2nd Pie crust, vent the crust and brush with skimmed milk.
12. Bake at 375F/190C for 50-60 minutes until golden brown.

apples, apple juice, margarine, white flour, cinnamon, splenda sugar substitute, milk

Taken from www.food.com/recipe/maries-diabetic-apple-pie-442171 (may not work)