Heading into Summer and the 4th of July what is more American than apple pie? Yes, most diabetics can enjoy a slice of this pie with everyone else. Notice I said a slice, not half a pie! And it is so good most will wonder why you, a diabetic, are having pie!
Sugar-free pastry for a 2-crust pie
4 cups sliced, pared apples
1/2 cup unsweetened apple juice concentrate
1 1/2 teaspoon cornstarch
1 1/2 teaspoon apple pie spice
1/2 tsp cinnamon (add this extra cinnamon as it is a blood sugar stabilizer)
Mix the cornstarch, apple pie spice, and apple juice concentrate together. Pour over apple slices and toss to coat well. Pour apples into a 9-inch pastry-lined pie plate. Top with another pastry sheet, seal edges and cut vent holes in top crust. Bake in a 425 degrees oven for about 45 minutes until the crust is golden and the apples are tender.
Note: Cover pie edge with a strip of aluminum foil if it starts to get too brown.
Yield: 8 servings
Per serving: Diabetic exchanges are 1 1/2 fruit, 1 bread, and 1/2 fat.
4 cups sliced, pared apples
1/2 cup unsweetened apple juice concentrate
1 1/2 teaspoon cornstarch
1 1/2 teaspoon apple pie spice
1/2 tsp cinnamon (add this extra cinnamon as it is a blood sugar stabilizer)
Mix the cornstarch, apple pie spice, and apple juice concentrate together. Pour over apple slices and toss to coat well. Pour apples into a 9-inch pastry-lined pie plate. Top with another pastry sheet, seal edges and cut vent holes in top crust. Bake in a 425 degrees oven for about 45 minutes until the crust is golden and the apples are tender.
Note: Cover pie edge with a strip of aluminum foil if it starts to get too brown.
Yield: 8 servings
Per serving: Diabetic exchanges are 1 1/2 fruit, 1 bread, and 1/2 fat.
Remember, pie is a dessert. Quantity is key. One small slice a day!
Note: File Photo
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