C peeled, sliced apples
T lemon juice
C sugar or substitute (splenda or stevia)
t ground cloves or nutmeg
Refrigerated pie crust for two crust pie.
Heat oven to 425 degrees Place 1 crust into a 9" deep dish glass pie plate. Press firmly against sides and bottom. In a large bowl toss prepared apples with lemon juice. Mix remainder of filling ingredients in a small bowl. Gently mix with apples. Spoon into bottom crust. Top with second crust. Wrap excess tome under bottom crust and press together to seal; flute. Bake 45 minutes to 1 hour or until apples are tender and crust is golden brown. Cool on cooling rack 2 hours before serving.