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Crust: (makes 8in pie with 2 crusts) Put flour in a bowl; cut the shortening into it until it's all evenly distributed and size of small peas.
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Sprinkle in water; I started w 5t but ended up using closer to 9t.
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Moisten and get it doughy.
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Make a ball out of it and then divide it in half.
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Shape into flattened round on lightly floured flat table or cloth covered board.
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Roll it out 2 inches larger than upsidedown pie plate with a rolling pin.
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Fold into quarters and gently ease into pie tin then unfold.
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For the two crust pie, you trim the overhanging edge 1/2 in from rim.
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Put filling in.
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Roll the other round and cut slits so steam can get out, and put on top of filling.
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Press on the rim to seal, and then use your fork to press the edges well and make it decorative too.
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Cover edge with aluminum foil, 2-3 in wide strip to keep the crust from burning.
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Remove it for the last 15min of baking.
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FILLING: 8inch Heat oven to 425F.
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Prepare pasty crust.
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Mix sweet'nlow, flour, pumpkin pie spice and salt.
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Stir in apples.
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Turn into pie plate, dot with your choice of margarine/vegan butter etc.
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Cover with your top crust (you can also do lattice if you know how).
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Don't forget to put the foil on the edges to keep from burning.
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Bake til crust is brown and it gets juicy inside.
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Using SweetNlow keeps it from getting as juicy as with sugar though, be forewarned, and you may want to use 6cups of apples as there is still a bit of room in the pie.
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Takes about 1 hour in my over, your mileage may vary.
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POINTS: 74 for the whole pie,@9/slice if you do 8 servings.
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(I just don't eat the crust, myself, to keep the points down.
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