by kirra » Sun Nov 22, 2009 11:50 am
Diabetic Apple Pie
Ingredients:
pastry for a double crust pie
7 cups peeled and sliced apples
3/4 cup Splenda granular
1 tsp ground cinnamon
1 1/2 tbsp butter
Preparation:
Preheat oven to 425 degrees.
Line a 9-inch pie pan with pastry crust. In a large bowl, combine the apples, Splenda, and cinnamon and stir until apples are coated. Pile into the pie plate. Dot with the butter. Cover with another sheet of pastry and fold edges over to seal. Flute with a fork or use fingers to press a design on the edges. Cut small slits in the top pastry to allow steam to escape.
Bake at 425 degrees for 50 minutes or until the crust is brown and the apples are tender. To check apples, pierce with a fork through one of the steam vents.
This pie is great with a scoop of sugar-free vanilla ice cream!
[b][size=150]Diabetic Apple Pie[/size]
Ingredients:[/b]
pastry for a double crust pie
7 cups peeled and sliced apples
3/4 cup Splenda granular
1 tsp ground cinnamon
1 1/2 tbsp butter
[b]Preparation:[/b]
Preheat oven to 425 degrees.
Line a 9-inch pie pan with pastry crust. In a large bowl, combine the apples, Splenda, and cinnamon and stir until apples are coated. Pile into the pie plate. Dot with the butter. Cover with another sheet of pastry and fold edges over to seal. Flute with a fork or use fingers to press a design on the edges. Cut small slits in the top pastry to allow steam to escape.
Bake at 425 degrees for 50 minutes or until the crust is brown and the apples are tender. To check apples, pierce with a fork through one of the steam vents.
This pie is great with a scoop of sugar-free vanilla ice cream!