- Apple Pie (Diabetic)
Pastry for double crust 9-inch pie (see
Reduced Fat Pie Pastry)
3 tablespoons cornstarch
7 1/4 teaspoons Equal® for Recipes or 24 packets Equal®
sweetener or 1 cup Equal® Spoonful™
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups sliced, cored, peeled Granny Smith or other baking apples (about 8
medium)
- Roll half the pastry on floured surface into circle 1
inch larger than inverted 9-inch pie pan. Ease pastry into pan.
- Combine cornstarch, Equal®, cinnamon, nutmeg
and salt; sprinkle over apples in large bowl and toss. Arrange apple mixture
in pie crust.
- Roll remaining pastry into circle large enough to fit
top of pie. Cut out hearts from pastry with cookie cutters. Place remaining
pastry on pie; seal edges, trim and flute. Press heart cut-outs on pastry.
Bake in preheated 425*F (220*C) oven until pastry is golden and apples are
tender, 40 to 50 minutes. Cool on wire rack.
Makes 8 servings.
Nutrition information per serving:
246 cal., 2 g pro., 40 g carbo., 10 g fat, 10 mg chol., 193 mg sodium.
Food Exchanges: 1 Fruit,
1-1/2 Bread, 2 Fat.
Recipe source: The NutraSweet Company.
