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No-Sugar Apple Pie

Pastry for two-crust 9-inch pie 1/2 to 3/4 cup unsweetened apple juice frozen concentrate 1/4 cup all-purpose flour 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon Dash of salt 6 cups sliced, peeled apples 2 tablespoons margarine 1 or 2 packets artificial sweetener, depending on tartness of apples

Preheat oven to 400 degrees (Howard baked it hotter than that, but the difference in ovens might cause you to burn your pie). Mix the ingredients so they’re well-dispersed, and place in bottom pie crust; top with upper crust and trim to cover. Cut a few slits in crust to vent heat. Cover edges of crust with 3-inch strips of aluminum foil. Bake for 15 minutes, then reduce heat to 350 degrees for 40-50 minutes, until crust is brown and juice begins to bubble up through the slits in it. Very tart apples might require 4-5 packets of sweetener, though Mother said the pie she ate made with 2 packets of Equal “just was wonderful; it couldn’t have been any better.” Readers with questions or comments for Dave Kessler may write to him in care of this publication.