SOUR CREAM APPLE PIE

This is a dessert recipe. Many diabetics cannot enjoy dessert while many others can. If you fall into the can't category please do not criticize those who can. All diabetics are different.

1 unbaked sugar-free pie crust

2 large eggs
1 cup light sour cream
1/4 cup Splenda Granular
2 tbsp white whole-wheat flour*
2 tsp vanilla
1/4 tsp salt
2 1/2 cup peeled, thinly sliced, apples

Streusel Topping:
4 tbsp white whole-wheat flour*
3 tbsp butter
1/3 cup Splenda Granular
1 tsp cinnamon

*Or use an equivalent amount of your favorite substitution ie almond flour, etc.

Preheat oven to 435 degrees.
Bake crust 15 minutes; remove from oven and set aside.

In a large bowl, light beat the eggs, sour cream, Splenda, flour, vanilla, and salt together to blend. Stir in the apples and pour into the crust.

Bake 15 minutes then reduce the temperature to 350 degrees. Cover edges with foil to prevent overbrowning and bake for another 20 minutes.

Meanwhile, combine the topping ingredients. Remove pie from oven and sprinkle with the streusel mixture. Return to oven and bake another 20 minutes.

Cool pie completely before cutting to serve.

Yield: 8 servings.

Note: File Photo