Ingredients

The following ingredients have 72 Servings
  • 3 large fugi apples
  • - Fruit Fresh
  • - juice of 1/2 a lemon
  • 3/4 cup(s) Splenda
  • 1/3 cup(s) dried cranberries (plumped)
  • 1/4 cup(s) flour
  • 1/3 cup(s) Jumex Strawberry Nectar (diet)
  • 1 teaspoon(s) ground saigon cinnamon
  • 1/2 teaspoon(s) sea salt
  • 1/8 teaspoon(s) freshly zested nutmeg
  • 1 - capful each: rum, almond & butter extracts
  • - butter (to dot top of pie, before placing top crust on)
  • - pastry: make enough dough for a double-crust pie

Instruction

  • Preheat oven to 375. Place one pastry in bottom of a 10" round deep-dish pie plate.
  • Peel, core and cut apples into chunks. Sprinkle with Fruit Fresh and squirt with lemon juice (to keep from turning brown); hand-toss to mix.
  • Add Splenda, cranberries, Nectar, cinnamon, salt, nutmeg and extracts to apple chunks and hand-toss to mix.
  • Pour the apple mixture into crust and dot with butter. Place top crust on, crimp edges, sprinkle some Splenda over top crust and place in oven on top of a cookie sheet or aluminum foil to catch drips (if any).
  • Bake for 55 minutes. Cover edges of crust for the last 20 minutes of baking time, so the crust edges don't get too brown.
  • Serve hot from the oven with vanilla ice cream (pie was also "splendid" served at room temperature).