Delicious Apple Pie Recipes for Diabetics and Others
Fall is just around the corner and that means lots of apples just begging to be turned into pies. This fall also offers our United States Presidential Election and what is more American than apple pie? Following are a couple of very tasty apple pie recipes that are perfect for diabetics as well as for anyone. Give them a try and enjoy a delicious piece of apple pie today.
Old-Fashioned Classic Apple Pie
6 cups thinly sliced, peeled, tart cooking apples
1 tbsp lemon juice
1 cup Splenda granular
2 tbsp flour
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp butter or margarine
Preheat oven to 425 degrees.
Slice apples into a large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, and nutmeg to apples; mix together well. Mix apples again with a large spoon then turn into pastry lined pie pan. Dot the surface with the butter or margarine. Place top pastry over pie and seal the edges well. Cut steam vents in center of the top crust or poke several times with a fork. Bake pie in a 425 degree oven for 45 – 55 minutes or until crust turns a golden brown and the filling starts to bubble up through the vents.
NO SUGAR ADDED APPLE PIE
1/3 cup frozen apple juice concentrate
8 tsp Splenda granular
2 tsp cornstarch
1 tsp ground cinnamon
8 cups thinly sliced baking apples, peeled
1 tbsp butter
Pastryfor a 9-inch double crust pie
Preheat oven to 375 degrees. In a small mixing bowl, combine juice, Splenda, cornstarch and cinnamon. Line a 9-inch pie plate with pastry, allowing pastry to overlap sides. Place apple slices over bottom pastry. Pour the juice mixture evenly over the apple slices. Dot with the butter. Top with pastry. Trim, seal and flute edges. Cut a slit in center of crust for venting during baking. Bake at 375 degreesfor 35 minutes. Increase oven tiemperature to 400 degrees and bake 15-20 minutes longer until pie is bubbly and crust is a golden brown.
This is a good pastry crust recipe suitable for use with either of these pie recipes.
Pastry for a double-crust 9-inch pie:
2 cups unsifted all-purpose flour
1 tsp salt
2/3 cup lard or solid vegetable shortening
5 to 7 tbsp ice water
In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.
Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust.