Sugarless Apple Pie in a Bag Recipe

Ingredients

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• 6 large baking apples
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• ½ cup Naturally Sweet Xylitol
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• 2 tablespoons self-rising flour, sifted
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• 2 teaspoons cinnamon. (see Notes)
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• 1½ cups self-rising flour, sifted
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• 1 teaspoon Pink Himalayan salt; feel free to substitute
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• 2 teaspoons Naturally Sweet Xylitol
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• ½ cup vegetable oil
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• 1 tablespoon milk
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• ½ cup Naturally Sweet Xylitol
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• ½ cup, self-rising flour, sifted
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• ⅓ cup butter, melted
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• oil spray (optional)
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• Baking paper
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• Staples
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Methods:

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1. Peel, cored and slice apples; place in a large bowl; see Notes
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2. To sliced apples, add ½ cup Naturally Sweet Xylitol, 2 tablespoons self-rising flour and cinnamon; combine well.
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3. In a separate bowl, combine 1½ cups self-raising sifted flour, salt and 2 teaspoons Naturally Sweet Xylitol; add oil and milk; combine well.
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4. In an oil sprayed pie plate of your choice, press above mixture above with your hands.
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5. Add the slices apples.
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6. In a separate bowl, combine ½ cup Naturally Sweet Xylitol, ½ cup sifted self-rising flour and melted butter; mix well.
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7. Spread mixture with hands over top of apples.
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8. Wrap pie (horizontally and vertically) with baking papers and secure ends with a staple gun; feel free to suggest any other way to properly secure ends.
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9. Cut several slits in the top with a sharp knife.
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10. Pre-heat oven to 200C.
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11. Place apple pie on the middle rack in the oven.
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12. Bake for 1 hour.
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13. Remove pie and let pie cook in the bag for 10 minutes on a wire rack.
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14. Slowly and carefully cut the top of the pie, slice and enjoy!
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\nNotes
\nRecipe adapted from original recipe from Keepsake Quilting Cookbook.
\nFeel free to substitute sugar for Naturally Sweet Xylitol.
\nFeel free to substitute all spice for cinnamon.
\nFor faster peeling, cut 4 cheeks off of apples; peels A LOT quicker saving time.\n\n

Recipe and photo courtesy of Joanne Ferguson of whatsonthelist.net

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