I suggest saving this pie for special occasions only and if it is dessert following a meal, that meal should be very low carb. I do not recommend this as a regular part of a diabetic's diet.
double pie crust pastry made without sugar
7 to 8 cups apples, peeled, cored, sliced thin
1 cup Splenda Granulated (or equivalent of your favorite sugar substitute)
3 tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of salt
Preheat oven to 425 degrees.
Line a 9-inch pie pan with pastry crust; set aside.
Put the apples into a large mixing bowl and set aside.
In a small bowl combine the Splenda, cornstarch, cinnamon, nutmeg, and salt. Pour over the apples and toss gently to coat all. Spoon into the pastry-lined pie plate. Top with the second crust, cut air vents, and seal edges.
Bake at 425 degrees for 40 to 50 minutes until golden brown.
Yield: 8 servings of 300 calories, 3 g protein, and 40 g carbs per serving.
Note: As with all desserts, be sure your carb to protein ratio is 1/3 as many proteins as carbs per meal!
7 to 8 cups apples, peeled, cored, sliced thin
1 cup Splenda Granulated (or equivalent of your favorite sugar substitute)
3 tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of salt
Preheat oven to 425 degrees.
Line a 9-inch pie pan with pastry crust; set aside.
Put the apples into a large mixing bowl and set aside.
In a small bowl combine the Splenda, cornstarch, cinnamon, nutmeg, and salt. Pour over the apples and toss gently to coat all. Spoon into the pastry-lined pie plate. Top with the second crust, cut air vents, and seal edges.
Bake at 425 degrees for 40 to 50 minutes until golden brown.
Note: As with all desserts, be sure your carb to protein ratio is 1/3 as many proteins as carbs per meal!
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