The stevia herb, native to Asia and South America, grows as a diminutive shrub in sunny growing locations. After harvesting the stevia leaves, you can use them to sweeten foods in baking and cooking and as a table sweetener, adding it to foods and beverages before you consume them. To bake with stevia, you must adapt recipes because only a small amount of stevia is necessary to accomplish sweetening similar to granulated sugar. A fruit pie such as apricot pie made with stevia can be a light and refreshing change of pace.
Mix the whole-wheat flour and the salt in the medium bowl and add the oil. Stir the ingredients well until they hold together in a ball. Divide the dough in half and form each half into a ball.
Spread two sheets of wax paper onto the counter and roll each half of the dough out into circles approximately 2 inches larger than the pie plate. Lift one circle of dough by the wax paper and invert it into the pie plate, pressing the dough in neatly with your fingers. Pinch the edges of the dough with your fingers to flute it.
Mix the arrowroot flour, stevia powder, cinnamon and nutmeg into another small bowl and set this aside momentarily.
Place the dried apricots and the water into the small saucepan. Place the saucepan onto the stove top and boil the apricots for four to five minutes at medium heat.
Add the arrowroot flour mixture to the apricots in the saucepan and stir well. Cook and stir the ingredients for approximately two to three minutes over medium-low heat until the mixture becomes thick. Remove the saucepan from the burner and add the butter. Stir to incorporate the butter and let the apricot filling cool for approximately 10 minutes before proceeding.
Pour the apricot filling into the prepared pie pan and spread it evenly with a spatula.
Invert the second circle of dough over the pie filling and pinch the edges of the dough around the perimeter of the pie plate with your fingers to seal the pie.
Cut three slits in the top of the pie with the sharp knife to vent the pie.
Bake the pie at 400 F for approximately 30 minutes. Remove the pie from the oven when you can see the filling bubbling through the slits in the top of the pie and when the edges turn golden brown.
Cool the pie on the cooling rack for at least 30 minutes before slicing.