(PRE HEAT OVEN TO 425 DEGREES)
5-6 SWEET apples maybe 7 depending on the size
2 packs of non-sugar sweetener. (Dovey says this might not be sweet enough, I think it could use about 4 packages of Splenda or your fave fake sugar.)
1 package of non-sugar vanilla pudding mix (DON'T PRE COOK PUDDING - just use the dry mix right out of the package)
2 tablespoons tapioca
MIX INGREDIENTS SO ALL APPLES ARE COATED with the dry ingredients.
2 1/4 cups of sifted flour (sift flour first-then measure out your 2 1/4 cups of it)
3/4 cup of shortening (I use Crisco)
6 tablespoons ICE COLD water
USING YOUR HANDS,COMBINE THE SHORTENING WITH THE FLOUR UNTIL
YOU GET PEA SIZE CLUMPS...SPRINKLE WATER OVER CLUMPS AND SQUEEZE
DOUGH TOGETHER UNTIL IT FORMS A BALL...LET DOUGH BALL REST FOR
ABOUT 5 MINUTES...DIVIDE INTO 2 SEPARATE BALLS. ROLL OUT ON LIGHTLY
ONTO A FLOURED SURFACE then place your bottom crust in the pie plate, put in the apple mixture, then top it off with the top crust and crimp the edges. You can cut out your center design before you put it on the top of the pie.
BAKE 30-50 MINUTES,UNTIL CRUST IS GOLDEN BROWN AND APPLES ARE TENDER
START WATCHING YOUR PIE AFTER 30 MINUTES,SO IT DON'T BURN...THIS COMES WITH EXPERIENCE...
The outcome is a very tender, flaky, sugar-free, delightful pie that got scarfed down in one sitting by six people. The pie plate mom used is a Pampered Chef 9 inch pie dish. Good stuff from America's Heartland!!