Apple pie

Enjoy the fall apple harvest with this apple pie

Ingredients

Pastry for double crust 9-inch pie
3 tablespoons cornstarch
24 packets Equal® or 7 1/4 teaspoons Equal sweetener for recipes
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 medium sliced, cored and peeled Granny Smith or other baking apples

Directions

1. Roll half of pastry on floured surface into circle 1 in larger than inverted 9-inch pie pan. Ease pastry into pan
2. Put prepared apples in large bowl.
3. Mix cornstarch, Equal, cinnamon, nutmeg and salt.
4. Toss mixture with apples in large bowl.
5. Arrange coated apples in piecrust.
6. Roll remaining pastry into circle large enough to fit top of pie.
7. Cut slits or designs into remaining pastry.
8. Place remaining pastry on pie, seal edges, trim and flute.
9. Bake in preheated oven at 425 F for 45 to 50 minutes (until pastry is golden and apples are tender).
10. Remove from oven and cool on wire rack.

Nutrition information per serving