Recipe - Hold-The-Sugar Apple Pie

12 ounce Frozen apple juice
concentrate, thawed
3 tablespoon Cornstarch
1 teaspoon Cinnamon
One fourth teaspoon Allspice
One fourth teaspoon Nutmeg
6 lg Baking apples, peeled cored,
Thinly cut or sliced up
(Pippin, Rome or Gr Smith)
2 tablespoon Butter or margarine
1 9inch pie shell, baked
Flavored whipped cream
(optionalrecipe below)
Nuts (optional)
FLAVORED WHIPPED CREAM
1 cup Whipping cream; whipped
2 tablespoon Frozen lemonade concentrate
Thawed
OR
One fourth cup Peanut brittle; crushed
AND
One half teaspoon Ground orange peel

Measure about One fourth cup concentrate into small bowl; stir in cornstarch and
spices. Place the remainder of the concentrate into a large skillet with
the apples. Simmer gently until apples are just tender. Lightly stir in
cornstarch mixture until quite thick. Stir in butter. Pour into pie shell;
top with whipped cream and nuts.

Flavored Whipped Cream: Into whipping cream, fold 2 frozen lemonade
concentrate, thawed, crushed peanut brittle and ground orange peel. (Tart
shells may be substituted for the baked pie shell). Source: All American
Apple Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini