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Diabetic apple pie

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Ingredients/Components

flour - 1 c
cold water - 2 Tbsp
shortening - 1/3 c
dash of salt - 1 item
cornstarch or flour - 1 to
lemon juice optional - 1/2 tsp
frozen apple juice concentrate undiluted - 1/2 c
cinnamon, nutmeg or apple pie spice - 1/2 1
Add shortening and cut into flour until mixture forms pea sized balls

How to make diabetic apple pie:

In small bowl, mix flour and salt. Add shortening and cut into flour until mixture forms pea sized balls. Add water and mix with a fork until the dough forms a ball. Roll out on a lightly floured board or pastry cloth. If rolled very thin, makes enough for 1 (9 or 10-inch) pie shell or an 8-inch two crust pie. Line pie pan with rolled out dough and set aside.Filling:4 c. sliced, peeled apples (sweet varieties are best)1/2 c. frozen apple juice concentrate (undiluted)1 1/2 to 2 heaping tsp. cornstarch or flour1/2 tsp. lemon juice (optional)1/2 to 1 tsp. cinnamon, nutmeg or apple pie spice Mix apples, apple juice concentrate, thickener and spice and stir until apples are well coated. Add lemon juice, if desired, to keep apples from darkening. Pour mixture into pastry-lined pie pan and top with second crust (if making an 8-inch pie) or leftover pie strips. If making top crust, seal the edges and cut slits in top to allow steam to escape. Bake at 425° for 40 to 45 minutes until golden brown. Serve warm or cold. Yield: 8 servings.

Exchanges: One serving with crust equals 1 1/2 fruit, 1 bread and 2 fat. One serving crust alone equals 1 bread and 2 fat. One serving filling alone equals 1 1/2 fruit.

Calories: 220 per serving with crust, 150 per serving of crust alone and 70 per serving of filling alone.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.3

Average rating: 3.3, total votes: 4

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