Combine 1/3 cup apple juice concentrate, cinnamon and cornstarch in a mixing bowl.
Pour remaining apple juice concentrate in a saucepan. Add apples and simmer for 10 minutes. Once apples are tender, add cornstarch mixture. Continue to simmer and stir until thickened.
Place 1 pie shell in pie pan. Press in gently.
Spoon apple mixture into pie shell. Cover with second pie shell, flute edges and cut vents into top.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. View Recipes >
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Diabetic-Friendly Apple Pie
Serves 1 pie
Ingredients:
1 can unsweetened apple juice concentrate, thawed
2 pre-made pie shells
1 tablespoon ground cinnamon
6 cups sliced Fuji apples
3 tablespoons cornstarch
Directions:
Preheat oven to 350° F.
Combine 1/3 cup apple juice concentrate, cinnamon and cornstarch in a mixing bowl.
Pour remaining apple juice concentrate in a saucepan. Add apples and simmer for 10 minutes. Once apples are tender, add cornstarch mixture. Continue to simmer and stir until thickened.
Place 1 pie shell in pie pan. Press in gently.
Spoon apple mixture into pie shell. Cover with second pie shell, flute edges and cut vents into top.
Place pie in oven, bake for 45 minutes.
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