This apple pie filling is filled with sweet flavor! My son deemed it perfect and as good as my other, honey filled pies! It is sweet.. sweeter than most of my recipes. You can use less sweetener, and a tart apple like Granny Smith for a more tart pie. Serve on its own, as a topping on pancakes or toast, or bake as a cobbler or pie. If you follow Trim Healthy Mama this is an E. Add the butter or bake it in a shell, and it is a Crossover.

Perfect Apple Pie Filling

1/2 cup boiling water

3 chamomile tea bags

6 cups peeled, cored and sliced apples 

1/2 lemon, juiced

1 Tablespoon maple flavor

1 Tablespoon vanilla

1/2 teaspoon black strap molasses 

1 cup powdered sweetener (this is sweet, for a tart pie, decrease to 3/4 cup)

1/4 teaspoon stevia extract (omit for a more tart pie)

1/4 cup oat fiber

1/2 teaspoon glucomannan 

1 Tablespoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

Cover tea bags with boiling water and set aside. 

Cut apples and squeeze lemon on them. Toss the apples with the lemon juice.

Remove tea bags from tea, and add extracts, powdered sweetener, molasses and stevia extract. Mix. Then pour over the apples and mix again.

Combine oat fiber, spices and glucomannan. Mix the glucomannan into the oat fiber well, to prevent clumping. Add to the apples and mix again.

To keep this as an E, place it in a covered baking dish and bake at 350 degrees for about 45 minutes, or until it begins to boil in the middle and the apples are softened. They don’t need to be soggy, as long as the filling is bubbling.

Or you may pour the apples into a pie shell. (This will change it to a Crossover meal type if following Trim Healthy Mama.) Cover with top pie shell. Seal and crimp or flute. Slice three slits in top of pie. 

Bake at 350 degrees for 45 minutes, or until pie shell is lightly browned and apples are bubbling and thick in the middle. You’ll be able to see juice bubbling from the slits.

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