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From: pc@hplabsb.UUCP (Patricia Collins)
Newsgroups: net.cooks
Subject: apple pie
Message-ID: <1889@hplabsb.UUCP>
Date: Wed, 5-Oct-83 13:08:54 EDT
Article-I.D.: hplabsb.1889
Posted: Wed Oct  5 13:08:54 1983
Date-Received: Sat, 8-Oct-83 02:22:15 EDT
Organization: Hewlett Packard Labs, Palo Alto CA
Lines: 33


	Because most of our family can't tolerate sugar, but LOVE pie,
we've developed good sugarless fruit pie recipes.  Believe me, once
you've had fruit pie without sugar a couple of times, you'll never want
to ruin that naturally sweet fruitiness again!

	filling for one 9" pie shell:

		6 - 7 cups of sliced, firm, flavorful apples
			[I like a mixture of Macintosh and Granny Smith.]
		1 tsp. cinnamon
		1/2 tsp. allspice
		1/4 tsp. cardamom
		pinch clove
		2 Tbsp. butter, cut into little pieces
		1 Tbsp. freshly squeezed lemon

	Mix these ingredients, tossing gently in a large bowl.
	Roll out your favorite pie crust, placing into the pie plate.
	Dump in the apple mixture.  Roll out the top crust and
	lay over the apple filling.  Moisten the edge of the lower
	pie crust and press the top and bottom crusts together.  
	Crimp the crust edge.  Bake (I think probably 50 min at 375, but
	look this up in any reasonable cookbook).

	Pie crust hint:  We roll out pie crust on a pastry cloth.
	It is then a fairly easy job to flip this into the pie plate
	or over the filling-- no muss, no fuss, no tearing!
	ALSO:  The less pie crust is handled, the more flakey and
	light it will be.

						Patricia "Apple Pie" Collins
						hplabs