No artificial sweeteners in this double-crusted apple pie! The sweetness comes entirely from the fruit and apple juice concentrate.

Sugarless Apple Pie

1 (12-ounce) can frozen concentrated apple juice
1/4 cup margarine
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 apples, peeled, cored and chopped
1/2 cup water
3 tablespoons lemon juice
Pastry for a double-crusted (9-inch) pie shell, unbaked
1 tablespoon milk

1. In a saucepan blend frozen concentrated apple juice and margarine. Cook over low heat, stirring constantly until thickened. Add butter, cinnamon, and salt; mix well.
2. In another saucepan cook 5 chopped apples in water until tender-crisp. Add lemon juice and the apple juice mixture; mix gently.
3. Spoon into a 9-inch unbaked pie shell and top with a pie shell dough; seal the edge and cut vents in the top. Brush with milk.
4. Bake at 350°F (175°C) for 30 to 40 minutes, or until golden brown.

Makes 8 servings.