This is my diabetic version of an apple pie served at the PieLab in Alabama. Yes, most of us diabetics are able to enjoy a serving of dessert on occasion. Quantity is key, 1 serving only.
1 pkg refrigerated pie crusts *
1/2 cup Splenda Granulated
1 Tbsp white whole-wheat flour
1 1/2 tsp ground cinnamon
Dash of ground nutmeg
5 Granny Smith apples, peeled and cubed
2 Tbsp fresh squeezed lemon juice
1 tbsp unsalted butter, melted
1 Tbsp Splenda Granulated
Sugar-free frozen whipped topping thawed, for serving, optional
Preheat oven to 400 degrees.
Fit 1 pie crust into a 9-inch pie plate according to the package directions; set aside.
In a large bowl, stir together the 1/2 cup Splenda, flour, and cinnamon until blended; add apples. Sprinkle the lemon juice over the apples and toss until coated with the sugar mixture.
Spoon the apple mixture into the pie crust lined pie plate. Place the remaining crust over the top of the apple mixture; fold the edges over to seal the crusts together then crimp the edges as desired. Cut a few slits in the top crust for steam to escape.
Brush the melted butter over the top crust and sprinkle with the 1 tablespoon of Splenda.
Bake pie at 400 degrees 5 minutes then reduce the heat to 350 degrees. Bake for 1 hour or until the apples are tender and crust is a golden brown. Remove to a wire rack to cool at least 1 1/2 to 2 hours before cutting to serve.
Top each slice with the whipped topping when serving, if desired.
Yield: 8 slices
*Better to make your own crusts using white whole-wheat flour and no sugar if time allows. You may also use your favorite pie crusts from the many available now such as gluten free, low/no carb, etc.
1/2 cup Splenda Granulated
1 Tbsp white whole-wheat flour
1 1/2 tsp ground cinnamon
Dash of ground nutmeg
5 Granny Smith apples, peeled and cubed
2 Tbsp fresh squeezed lemon juice
1 tbsp unsalted butter, melted
1 Tbsp Splenda Granulated
Sugar-free frozen whipped topping thawed, for serving, optional
Preheat oven to 400 degrees.
Fit 1 pie crust into a 9-inch pie plate according to the package directions; set aside.
In a large bowl, stir together the 1/2 cup Splenda, flour, and cinnamon until blended; add apples. Sprinkle the lemon juice over the apples and toss until coated with the sugar mixture.
Spoon the apple mixture into the pie crust lined pie plate. Place the remaining crust over the top of the apple mixture; fold the edges over to seal the crusts together then crimp the edges as desired. Cut a few slits in the top crust for steam to escape.
Brush the melted butter over the top crust and sprinkle with the 1 tablespoon of Splenda.
Bake pie at 400 degrees 5 minutes then reduce the heat to 350 degrees. Bake for 1 hour or until the apples are tender and crust is a golden brown. Remove to a wire rack to cool at least 1 1/2 to 2 hours before cutting to serve.
Top each slice with the whipped topping when serving, if desired.
Yield: 8 slices
*Better to make your own crusts using white whole-wheat flour and no sugar if time allows. You may also use your favorite pie crusts from the many available now such as gluten free, low/no carb, etc.
Photo from Off the Eaten Path
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.