Sugarless Apple Pie
1 double pie crust
Filling
8 cups apples, peeled, cored, sliced
3 tbsp fresh lemon juice
1/2 tsp pure vanilla extract
1 lemon’s (or orange) grated zest
1/2 cup raisins or chopped dried pears
1 big pinch each cinnamon, nutmeg
1 tbsp cornstarch
Glaze
Milk or light cream
Heat oven to 400º F Prepare pie crust. Roll larger piece out on wax
paper and tuck into a 9″ deep-dish pie pan. Let excess dough hang over
the side. Refrigerate. Filling Put apples in a large mixing bowl. Blend
lemon juice and vanilla in a small mixing bowl. Pour liquid over apples
tossing well to mix. Mix in zest, raisins and spices. Sprinkle
cornstarch over filling and mix thoroughly. Set aside. Roll out other
half of dough on wax paper to an 11″ circle. Pour filling into chilled
pie shell. Using a pastry brush or wet fingertip, moisten edge of shell.
Invert top pastry over filling. Center it then peel off paper. Press top
and bottom pastries together along moistened edge then trim pastry
leaving 1/2″ overhang. Sculpt pastry into an upstanding ridge. Using a
fork or paring knife poke several steam vents in top pastry put a few
vents near edges so you can check juices later. Lightly brush top of pie
with milk or cream. Bake on center oven rack 30 mins. Remove and place
on a large dark baking sheet covered with foil. Reduce oven to 375º F
and put pie on sheet back into oven and bake until any juices visible at
steam vents bubble thickly. It should be an additional 30 – 35 mins. Let
cool 1 hr before slicing.
Filling
8 cups apples, peeled, cored, sliced
3 tbsp fresh lemon juice
1/2 tsp pure vanilla extract
1 lemon’s (or orange) grated zest
1/2 cup raisins or chopped dried pears
1 big pinch each cinnamon, nutmeg
1 tbsp cornstarch
Glaze
Milk or light cream
Heat oven to 400º F Prepare pie crust. Roll larger piece out on wax
paper and tuck into a 9″ deep-dish pie pan. Let excess dough hang over
the side. Refrigerate. Filling Put apples in a large mixing bowl. Blend
lemon juice and vanilla in a small mixing bowl. Pour liquid over apples
tossing well to mix. Mix in zest, raisins and spices. Sprinkle
cornstarch over filling and mix thoroughly. Set aside. Roll out other
half of dough on wax paper to an 11″ circle. Pour filling into chilled
pie shell. Using a pastry brush or wet fingertip, moisten edge of shell.
Invert top pastry over filling. Center it then peel off paper. Press top
and bottom pastries together along moistened edge then trim pastry
leaving 1/2″ overhang. Sculpt pastry into an upstanding ridge. Using a
fork or paring knife poke several steam vents in top pastry put a few
vents near edges so you can check juices later. Lightly brush top of pie
with milk or cream. Bake on center oven rack 30 mins. Remove and place
on a large dark baking sheet covered with foil. Reduce oven to 375º F
and put pie on sheet back into oven and bake until any juices visible at
steam vents bubble thickly. It should be an additional 30 – 35 mins. Let
cool 1 hr before slicing.
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