Peel, cored and slice apples; place in a large bowl; see Notes
To sliced apples, add ½ cupNaturally Sweet Xylitol, 2 tablespoons self-rising flour and cinnamon; combine well.
In a separate bowl, combine 1½ cups self-raising sifted flour, salt and 2 teaspoonsNaturally Sweet Xylitol; add oil and milk; combine well.
In an oil sprayed pie plate of your choice, press above mixture above with your hands.
Add the slices apples.
In a separate bowl, combine ½ cupNaturally Sweet Xylitol, ½ cup sifted self-rising flour and melted butter; mix well.
Spread mixture with hands over top of apples.
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.
Cut several slits in the top with a sharp knife.
Pre-heat oven to 200C.
Place apple pie on the middle rack in the oven.
Bake for 1 hour.
Remove pie and let pie cook in the bag for 10 minutes on a wire rack.
Slowly and carefully cut the top of the pie, slice and enjoy!
Notes Recipe adapted from original recipe from Keepsake Quilting Cookbook. Feel free to substitute sugar for Naturally Sweet Xylitol. Feel free to substitute all spice for cinnamon. For faster peeling, cut 4 cheeks off of apples; peels A LOT quicker saving time.