Step 1

Peel and core apples. While cutting up apples, place in a bowl of cold water with a little bit of lemon juice to prevent browning.

Step 2

Combine Swerve Sweetener, Flour, spices, lemon juice and butter in a large bowl.

Step 3

Drain apples and lightly pat dry. Toss apples with Swerve mixture till all are thoroughly coated


Step 1

Preheat the oven to 425 degrees F.

Step 2

Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.

Step 3

Cut ball of dough in half. Roll each half gently on a floured surface to about an inch larger than a 9 inch pan.

Step 4

Fold carefully in half, lift over pie pan, and unfold. Press into pan. Dock dough by poking all over with a fork.

Step 5

Pour filling into pie crust, making sure apples are evenly spaced. Cover with top crust and crimp the edges of dough together to form a seal.

Step 6

Cover edge of pie with aluminum foil to prevent burning. If desired brush top of pie with egg whites to make a browner crust. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.

Step 7

Bake for 15 minutes until slightly golden but not brown.

Step 8

Set oven to 375 degrees F and continue cooking for 50 minutes.

Step 9

Let cool for about 2 hours at room temperature before refrigerating.

Makes about 10 servings.

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