Mary's No-Sugar-Added Cheesy Apple Pie

This diabetic recipe for apple pie uses brown sugar substitute to add sweetness, plus apple pie spice and cheddar cheese for flavor. The apples are cooked and thickened with cornstarch before baking.

Ingredients:

• 5 tart cooking apples, peeled, cored and sliced thin (I prefer Granny Smiths)
• 1/2 C. butter (not margarine)
• 2 tsp. Lime juice
• 1/2 C. Splenda Brown Sugar Blend
• 1 Tb. Apple Pie Spice
• 1 Tb. corn starch
• 2 C. sharp Cheddar cheese, shredded and divided
• 2 unbaked frozen deep-dish pie shells, thawed
• 1 egg
• Water

Directions:

Preheat oven to 425 degrees. Prepare apples and place in a bowl. Pour lime juice over apples and toss to coat. In a small dish, blend Splenda and spice. Sprinkle blend over apples and toss to coat. In a large skillet, melt butter over medium to high heat. Pour seasoned apples into melted butter and toss to coat. Saute apples about 5 minutes, stirring frequently. Mix cornstarch with 2 Tb. cold water to dissolve. Pour cornstarch mixture over apples and continue cooking and stirring until juices thicken. Coat bottom and sides of first pie shell with 1 C. shredded cheese. Pour apples into cheese-coated pie shell. It will be very full, so mound them carefully. Sprinkle remaining cup of cheese over mounded apples. Carefully drape remaining pie shell over apples and cheese. Seal edges of pie shells and make slits in top pie shell. Combine egg with just enough water to make egg wash. Brush top pie shell with egg wash. Place pie on baking sheet and put on rack in center of oven at 425 degrees for 20 minutes. Reduce temperature to 325 degrees and bake for an additional 30-40 minutes, or until pie crust is a deep, golden brown. Cool at room temperature at least one hour before serving.

Number of Servings: Serves 8.

Notes from the Cook: My family and friends seem to prefer this pie over traditional ones made with sugar. To my knowledge, this recipe has never been published because it is my adaptation of two different diabetic recipes.