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