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Apricot Raisin Pie with Stevia

"This is a first rate pie to consume heat with vanilla ice cream. It is excellent with stevia, an natural sweetener."

Ingredients :

half of cup powdered milk
2 tablespoons cornstarch
half teaspoon stevia powder
1/2 teaspoon floor cinnamon
1/4 teaspoon salt
1 cup dried apricots, chopped
1 cup raisins
2 cups water
1 tablespoon white vinegar
1 tablespoon butter
1 double crust geared up-to-use pie crust

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H5M

Preheat oven to 425 degrees F (220 tiers C). Whisk collectively 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 warmth, and bring to a boil. Boil for 5 minutes, stirring from time to time. Stir inside the powdered milk aggregate, and cook dinner, stirring constantly till the combination thickens, approximately three minutes. Remove from warmness; stir in white vinegar and butter. Allow to cool for 15 minutes.
Turn the filling into a pastry covered pie pan. Cover with top crust. Seal edges, and reduce 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 cutting.

Notes :

You also can use brown sugar in this recipe. Substitute half cup brown sugar for the half teaspoon stevia powder.
For the crust, I use the Basic Flaky Pie Crust off this web page. Instead of the shortening, I use butter, and I double the recipe to make a double crust pie.

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