“This is a great pie to eat warm with vanilla ice cream. It is very good with stevia, an herbal sweetener.” - by Michaela.K9
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch double crust pie
Directions
- Preheat oven to 425 degrees F (220 degrees C). Whisk together the powdered milk, cornstarch, stevia powder, cinnamon, and salt in a small bowl; set aside.
- Place apricots, raisins, and water in a small saucepan over medium heat, and bring to a boil. Boil for 5 minutes, stirring occasionally. Stir in the powdered milk mixture, and cook, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat; stir in white vinegar and butter. Allow to cool for 15 minutes.
- Turn the filling into a pastry lined pie pan. Cover with top crust. Seal edges, and cut slits in the top crust.
- Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Remove from oven and allow to cool before slicing.
Nutrition
Amount Per Serving (8 total)
- Calories
- 389 cal
- 19%
- Fat
- 18.7 g
- 29%
- Carbs
- 52.2 g
- 17%
Based on a 2,000 calorie diet
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