1 pastry for a 9-inch double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
½ cup Classic Sweetener
½ cup Golden Sweetener
¼ cup water
8 Granny Smith apples - peeled, cored and sliced
- Melt butter in a saucepan. Stir in flour to form a paste. Add classic sweetener, golden sweetener and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
- Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the Lakanto and butter liquid over the crust (we poured it on the pie filling before covering it with the lattice) Pour slowly so that it does not run off.
- Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
- Pull out of the oven once complete with a nice Golden color on the edges of the crust. Allow pie to cool for 10 minutes before serving warm. Cool completely then serve.