Mix again and cook the apples over medium heat for five minutes.
Remove the pan from the heat.
Place the first pie crust in the bottom of the pie pan. Press the edges to the top of the pan. If you are using a pie crust that is pre-formed, you can skip this step.
Scoop the filling into the pie crust. Determine if you intend to add a second pie crust or bake it like it is.
Add the second crust to the top if desired and pinch the edges together. If you intend to bake it just like it is, remember you do need to cut a few slits in the top of the crust to vent it if you use a full pie crust on top. I chose to use miniature cookie cutters to cut shapes into the top of my pie crust dough, then used some of those shapes on top of the dough. A little water painted onto the back of the dough shapes with a food grade paintbrush helps them adhere to the crust. Another option is to make a lattice pie crust for the top.
Cover the edges of the pie crust with a pie crust cover or foil so it doesn’t burn while the rest of the pie is baking.
Place the pie in the oven and bake it. I bake my apple pie at 400 degrees for 25 minutes. The amount of time can vary depending on where you live and your oven. Pre-cooking the apples as we did allowed for less time baking the pie because the apples are already soft.
Remove from the oven when the pie is done. Allow it to cool. Slice and top with whipped cream.
Remember – Swerve measures out cup for cup just like sugar, so you don’t have to worry about doing any crazy math to figure out how to use it in your recipes.