Splenda® Sugar Free version of Maine Down-East Country Apple Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 crust, single 9" Pie crust, frozen, ready-to-bake 7 medium Granny Smith apples (preferably organic)• Substitute any firm baking, green, or sour apple• Heirloom apples, where available, produce a Blue Ribbon pie suitable for the County Fair Winter Fest.• Crabapples are a delicious alternate. Double or treble quantity.1 Lemon, fresh squeezed, (juice) 1 tbsp Lemon peel (Zest)1 serving Splenda® (Granulated, 1 cup) 1 1/2 Tbsp Cornstarch 1 1/2 Tbsp Arrowroot Powder 3/4 tsp Cinnamon, ground 1/4 tsp Nutmeg, ground 1/8 tsp Salt (Iodized, Kosher, or Sea Salt)1 Extra Large egg, whisked 2 fl oz Water, tap (approximate)Non-stick cooking spray (Canola preferable)
1. Preheat oven to 425 degrees F. Lightly coat the pie pan with a non-stick cooking spray.
2. Place one crust into a 9-inch pie pan, regular or deep dish. Pierce the bottom and sides of the pie crust lightly with a fork to ensure smooth baking without bubbles.
3. Wash core, and thin slice apples; do not peel.
• Apple cores and seeds make great compost.
4. Juice one lemon, removing seeds. Zest lemon peel.
• Add the juiced lemon and peel to the compost.
5. Place apple slices into a large mixing bowl. Sprinkle lemon juice over apple slices. Toss lightly to prevent browning.
6. In a small bowl, combine Splenda, cornstarch, cinnamon, nutmeg, lemon zest, and salt. Sprinkle mixture over apple slices, toss to coat evenly.
7. Spoon apples into bottom pie crust. Mound slightly since baking will reduce apple volume.
8. Cut top crust into 3/4" ribbons. Arrange in lattice weave over apples, tucking outer edges between bottom crust and pie pan. Pinch into fluted edge, dampening with a little water if needed to seal.
9. (Optional). For a crisper, glazed lattice top, whisk one extra large or jumbo egg with a small amount of cold water. Paint lattices with egg mixture. The result will "gild the lily" for a beautiful and festive pie.
10. Bake in pre-heated 425° F oven in the middle rack 40 - 50 minutes or until top crust is golden. You can use a cake tester to check the apples which should be slightly firm but easily pierced.
11. Cool on cake rack grill for at least 20 minutes to allow apple "gravy" to firm up. Cover with linen or cotton tea towel
12. Serve warm or cold for a tummy pleasing dessert.
• Ice cream for "Ŕ La Mode" was not available in the winter
• Early Spring, when the snow was still deep and fresh-fallen, newly collected, still warm "sugared down" maple syrup drizzled over freshly fallen snow produces "Maple Lace".
• A scoop of Maple Lace made a fine addition to this Down-East favorite Apple Pie.
• Scrumptious!
Enjoy!
Serving Size: 8 servings (1/8 pie per serving)
Number of Servings: 1
Recipe submitted by SparkPeople user JLCONROD.
2. Place one crust into a 9-inch pie pan, regular or deep dish. Pierce the bottom and sides of the pie crust lightly with a fork to ensure smooth baking without bubbles.
3. Wash core, and thin slice apples; do not peel.
• Apple cores and seeds make great compost.
4. Juice one lemon, removing seeds. Zest lemon peel.
• Add the juiced lemon and peel to the compost.
5. Place apple slices into a large mixing bowl. Sprinkle lemon juice over apple slices. Toss lightly to prevent browning.
6. In a small bowl, combine Splenda, cornstarch, cinnamon, nutmeg, lemon zest, and salt. Sprinkle mixture over apple slices, toss to coat evenly.
7. Spoon apples into bottom pie crust. Mound slightly since baking will reduce apple volume.
8. Cut top crust into 3/4" ribbons. Arrange in lattice weave over apples, tucking outer edges between bottom crust and pie pan. Pinch into fluted edge, dampening with a little water if needed to seal.
9. (Optional). For a crisper, glazed lattice top, whisk one extra large or jumbo egg with a small amount of cold water. Paint lattices with egg mixture. The result will "gild the lily" for a beautiful and festive pie.
10. Bake in pre-heated 425° F oven in the middle rack 40 - 50 minutes or until top crust is golden. You can use a cake tester to check the apples which should be slightly firm but easily pierced.
11. Cool on cake rack grill for at least 20 minutes to allow apple "gravy" to firm up. Cover with linen or cotton tea towel
12. Serve warm or cold for a tummy pleasing dessert.
• Ice cream for "Ŕ La Mode" was not available in the winter
• Early Spring, when the snow was still deep and fresh-fallen, newly collected, still warm "sugared down" maple syrup drizzled over freshly fallen snow produces "Maple Lace".
• A scoop of Maple Lace made a fine addition to this Down-East favorite Apple Pie.
• Scrumptious!
Enjoy!
Serving Size: 8 servings (1/8 pie per serving)
Number of Servings: 1
Recipe submitted by SparkPeople user JLCONROD.
Nutritional Info Amount Per Serving
- Calories: 1,504.8
- Total Fat: 49.7 g
- Cholesterol: 237.0 mg
- Sodium: 1,200.0 mg
- Total Carbs: 266.2 g
- Dietary Fiber: 33.9 g
- Protein: 16.4 g
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