Apple Pie

I passed this recipe on to a fellow blogger today, and decided I needed to make it again to get more exact measurements.

Filling:
2 or 3 Granny Smith apples, cubed (I like to leave the peel on - ends up being between 3-4 cups)
A little lemon juice - maybe a tablespoon
2 T Cinnamon
10 or so grates of fresh Nutmeg
Splenda
1/4 C brown sugar
A tiny bit of corn starch to thicken the mixture

I just mix all of that together, using as much Splenda as I think it needs to make it as sweet as I want it(usually about 1/2 a cup).  Sometimes I add some brown sugar, which makes it taste a little caramel-y.

Crust:  (Makes a top and bottom)
1/2 C Canola Oil
1/4 C milk
2 C plain flour
1 tsp salt

Pour oil and milk together.  Stir in flour and salt.  Stir and roll out between two sheets of wax paper.  *I once added a little water because it was too crumbly to roll out.

When you lay the top on the pie filling, prick a few holes in the top to let steam out.

I like putting dabs of spray butter for a little splash of color...or something like that...

Bake at 350 for about 30 minutes, or until the top is golden brown.

It's better with ice cream

so.good.so.worthit.

Our chicken and orzo spinach soup...we had this before the pie.  Promise.