Tasty Sugar-Free Apple Pie

Pastry dough for 9" 2-crust pie 10 pkt. SweetLeaf Stevia® Sweetener 1/2 tsp. salt 1 1/4 tsp. cinnamon 1/2 tsp. nutmeg 2 1/2 to 3 Tbsp. arrowroot powder 3 to 4 large, firm, tart apples 2 Tbsp. butter 1/2 tsp. xanthan gum

Preheat the oven to 425^oF (220^oC). Peel, core, and slice the apples. Line a 9 inch pie pan with half the pastry dough. Mix the dry ingredients in a large bowl. Add apples to the dry mixture, coating them well. Pile them into the lined pan and dot with the butter. Roll out the top crust and drape it over the pie, or lattice weave strips of dough over the top. Brush the latticed dough with egg and dust with cinnamon. Crimp the edges and cut several vents in the top. Bake 10 minutes, then lower the heat to 350^oF (180^oC) and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.

Thanks to blogger PFunk for the recipe, http://pfunkanddj.wordpress.com, modified from The Fannie Farmer Cookbook by Marion Cunningham, ©1994 Bantam Books.