- 1/2 cup powdered milk
- 2 tablespoons cornstarch
- 1/2 teaspoon stevia powder
- 1/2 teaspoon ground 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 ready-to-use pie crust
- Preheat oven to 425 degrees F (220 degrees C). Whisk together 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 heat, and bring to a boil. Boil for 5 minutes, stirring occasionally. Stir in the powdered milk mixture, and cook, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat; stir in white vinegar and butter. Allow to cool for 15 minutes.
- Turn the filling into a pastry lined pie pan. Cover with top crust. Seal edges, and cut 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 slicing.