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

Sugarless Apple Pie

5 apples, peeled, cored and sliced (the sweeter the apple the sweeter the pie)
1/3 cup frozen concentrated apple juice
2 tablespoons dried tapioca
1 teaspoon ground cinnamon
Pastry for (9-inch) double-crust pie

1. Preheat oven to 425°F (220°C).
2. On a cutting board, peel and thinly slice apples.
3. In a mixing bowl, mix the apples, frozen concentrated apple juice (undiluted), tapioca, and cinnamon. Toss until mixed. Set aside.
4. Divide the pastry dough in half and place half in a lined 9-inch pie pan, add the filling, cover with remaining pastry dough for top crust, and flute the edge. Cut slits in the top to vent, then bake for 15 minutes. Reduce the heat to 350°F (175°C) and bake for 40 to 50 minutes more or until browned. Cool on wire rack.

Makes 8 servings.

Cooking Tip: To flute edge: Place your thumb against the inside of the pastry; press dough around your thumb with your other hand's thumb and index finger.