Ingredients:
\nPastry for crust (recipe below)\n4 cups sliced, peeled assorted baking apples, about 3 lbs.\n1 Tbsp. lemon juice\n5 drops
SweetLeaf Stevia Liquid - Apricot Flavour\n4 packets
SweetLeaf Stevia®\n1/4 cup flour\n1 tsp. ground cinnamon\n1/4 tsp. ground nutmeg\n6 Tbsp. butter\n1 egg yolk\n1 Tbsp. milk\n
Methods:
\nIn a large bowl, toss the sliced apples, lemon juice, and
SweetLeaf Stevia Liquid - Apricot Flavour. In a separate bowl, combine
SweetLeaf Stevia®, flour, cinnamon, and nutmeg; add to apples and toss well to coat.\n\nFill pastry-lined 9” pie pan with apple mixture. Dot with butter.\n\nPlace second crust on top of pie filling, cut slits in top of crust to vent. Pinch the edges of the crust to seal booth top and bottom crusts. In a small bowl beat the egg yolk and milk. Brush mixture over top crust.\n\nBake at 218C for 15 minutes. Reduce heat to 177C and bake 40 to 45 minutes more or until crust is golden and filling is bubbly. Serves 8.\n
Flaky Pastry Crust Ingredients
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Ingredients:
\n2 1/2 cups flour\n1/2 tsp. salt\n1 cup butter, chilled and diced\n1/2 cup ice water\n
Methods:
\nCombine the flour and salt in a large bowl. Cut in the butter with a pastry knife or fork until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the crust mixture forms a ball. Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.\n\nSprinkle flour onto rolling surface. Roll dough out then divide in half. Roll each half to fit a 9” pie plate. Place crust in pie plate, pressing evenly into the bottom and sides. Makes two 9” pie crusts.
