I want to bake an apple pieIt calls for 1 cup sugarHow much truvia/stevia would I need to use to make it as sweet as if I made the pie with sugar?
Apple Pie Pastry for a 9-inch, 2-crust pie (see recipe to right) 6 cups peeled and thinly sliced pie apples such as Jonathan or Winesap 1 - 2 tspfresh lemon juice 1 1/2 tspStevia Extract Powder Or 4 tps of green powder/ 2 - 3 tbspwhole wheat pastry flour 1/4 tspnutmeg 1 tspcinnamon Dash of cloves or allspice 2 tbspbutter Fit bottom pastry into a pie dishIn a large mixing bowl sprinkle lemon juice over apples and stir to mixUsing a cup or small bowl stir together stevia, flour, nutmeg, cinnamon, and cloves or allspiceSprinkle spice mixture over apples and carefully stir to coat applesPile apples into bottom crustDot with butterWith water, moisten the outer rim of the lower crustPlace upper crust on pie and crimp edges togetherSlit top of pie to allow steam to escapePlace on a cookie sheetBake at 350 in a preheated oven for 55 - 60 minutesAluminum foil can be placed over the pie during the last 15 minutes to prevent over-browningCool on a rack, cover and leave at room temperature overnight or refrigerate if you like Fresh Lemonade: Yields about 2 quarts 1 cup fresh lemon juice (from about 5 lemons) 1-2 tspStevia Extract Powder (depends on sweetness desired) 7 cups water Place the lemon juice, stevia and water in a 2 quart glass jarStir briefly to dissolve the steviaCover and refrigerateAdjust the amount of lemon juice and stevia as desiredTo serve over ice, reduce the water to 6 cups Take care Buff
