Serves: 8
Total Calories: 355

CRUST
1/4 teaspoon salt
1 cup whole wheat pastry flour
1 cup unbleached flour
2 tablespoons soy flour
6 tablespoons cold butter
6 tablespoons cold canola oil
4 to 6 tablespoons ice water
FILLING
8 to 9 cups sliced apples (8 to 10 large apples, or enough to form a heaping mound in the pie pan)
1 1/2 tablespoons lemon juice
1/4 cup frozen apple juice concentrate or blend, thawed
1 teaspoon powdered stevia extract
1 tablespoon arrowroot powder
2 tablespoons whole wheat flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons date sugar
1/4 teaspoon salt
2 tablespoons butter or margarine (optional)

Crust
• Mix the salt into the flours. Cut the butter up into pieces and lay over the flour in a bowl. Mix the butter into the flour with a pastry blender or fork until well distributed. Gradually add the oil and mix until the dough looks like a coarse meal. Sprinkle in 4 tablespoons of water, and mix until the dough can be gathered into a ball. If the dough is still dry, add another tablespoon of water and another if needed. Wrap the dough in waxed paper, and chill for 20 to 30 minutes in the refrigerator. This keeps the dough from shrinking so much in the oven.
• Break the dough into two parts with one part a little larger than the other. Use the smaller part for the bottom crust. Roll the dough out on a lightly floured board with a floured rolling pin. Flip the dough over several times as the dough is being rolled out and re-flour the board. Fold the rolled-out dough in half and place in a 9 1/2-inch deep-dish pie pan. Trim to the edge of the pan. Use the larger portion of dough for the top crust. Either extend the top edge over the pie pan and fold it under the bottom edge and flute or have the top crust just come to the edge of the pie pan, and use a fork to press both edges together. Score the top crust for steam holes.

Filling
• Peel, core, and slice the apples into a large bowl. Mix the lemon juice into the apples well, then stir in the apple juice concentrate and stevia extract. Cover the bowl and refrigerate for several hours to overnight.
• Preheat the oven to 425°F.
• Roll out the bottom crust. Mix the arrowroot, flour, spices, date sugar, and salt together in a small bowl. Stir the dry ingredients into the apples, coating every piece. Place the apples in an uncooked pie shell. Cut up the butter or margarine and place pieces on top of the apples.
• Roll out the top crust. Place over the pie and cut in steam holes. Bake at 425°F for 10 minutes. Reduce the temperature to 350°F and bake for 35 to 45 minutes longer. The apple pieces should be tender. Poke with a fork through the steam holes.

NOTES: Most apple pie recipes call for tart apples. Since there is very little sugar in this recipe I use a sweeter apple. If using a regular-size pie pan, cut down on all the ingredients in the recipe.

Nutritional Facts:

Serves: 8
Total Calories: 355
Calories from Fat: 192

More Recipes from the Stevia Cookbook:
Flan
Banana Coconut Custard
Crepes
Banana Date Pudding
Vanilla Pudding
Chocolate Pudding
Carob Pudding
Sweet Potato Rice Pudding
Creamy Baked Rice Pudding
Tapioca Pudding
Tapioca Berry Pudding
Coconut Banana Cream Pie
Pear Custard Pie
Strawberry Cream Pie
Blackberry Cream Pie
Tofu Pumpkin Pie
Traditional Pumpkin Pie
Deep Dish Apple Pie
Lemon Meringue Pie
Apple Crisp
Blueberry Pie
Peach Crumble