How to make it

  • Preheat oven to 350 degrees.
  • Reserve 1/3 cup of thawed apple juice in a bowl, set aside, pour remaining juice in sauce pan.
  • Place peeled, sliced, cored apples in pan, boil on medium heat until apples are just tender. Apple juice will not cover apples completely until they begin to boil. Add 1 tbs. pumpkin pie spice.
  • Add 1 tbs. pumpkin pie spice and 1/4 cup cornstarch to reserved apple juice, whisk until there are no clumps.
  • Once apples are tender, remove from heat, begin to add cornstarch mixture slowly, you may not need it all, you want the apple mixture to be thick, but not solid. I usually use it all.
  • Pour apple mixture into frozen pie shell.
  • Pop other pie shell out, and place on top of apple mixture, wait for it to soften, break away just most outer krimped edge. Seal pie all the way around.
  • Cut vent holes around pie, about 4.
  • Bake for 50 mins, place foil around edges if need be to keep from burning.
  • Serve warm with sugar-free vanilla ice cream!

Reviews & Comments 1

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    " It was excellent "
    cutegirl23 ate it and said...
    sounds great! Thanks. 5 forks!! =]
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