Sugar Free Apple Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 357.0
- Total Fat: 16.2 g
- Cholesterol: 7.2 mg
- Sodium: 628.5 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 4.1 g
- Protein: 2.2 g
View full nutritional breakdown of Sugar Free Apple Pie calories by ingredient
Introduction
No one will ever know you didn't add sugar. My friends and family love this recipe. I always took it to church pot lucks and labled it for my diabetic friends. No one will ever know you didn't add sugar. My friends and family love this recipe. I always took it to church pot lucks and labled it for my diabetic friends.Number of Servings: 8
Ingredients
-
Crust
1 1/3 cup all-purpose flour
1/2 cup vegetable shortening, plain or butter-flavored
1/2 teaspoon coarse salt
3 tablespoons ice water
Filling
7 tart medium apples like Granny Smith (4 to a pound)
¾ cup brown Sugar Twin ®
2 Tablespoons flour
1/8 teaspoon nutmeg or mace
1 teaspoon cinnamon
¼ teaspoon salt (optional)
2 Tablespoons margaine or butter
Directions
The crust
Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.
Once mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic, and refrigerate at least 30 minutes.
Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)
Heat oven to 425 degrees.
Peel, core and slice apples.
Stir together Sugar Twin, flour and spices. Add salt if you wish. Then mix lightly with sliced apples.
Fill the bottom crust with apples. Dot with margarine. Cover with top crust and *vent.
*No, not you! Vent the pie! That means cut a few slits in the top crust or a small hole in the center of it. If you happen to have an old fashioned pie vent, insert it into the pie.
Optional: cover the edge of the pie crust with aluminum foil to prevent it getting too dark. Remove the foil during the last 15 minutes of baking.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMA_MARIE.
Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.
Once mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic, and refrigerate at least 30 minutes.
Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)
Heat oven to 425 degrees.
Peel, core and slice apples.
Stir together Sugar Twin, flour and spices. Add salt if you wish. Then mix lightly with sliced apples.
Fill the bottom crust with apples. Dot with margarine. Cover with top crust and *vent.
*No, not you! Vent the pie! That means cut a few slits in the top crust or a small hole in the center of it. If you happen to have an old fashioned pie vent, insert it into the pie.
Optional: cover the edge of the pie crust with aluminum foil to prevent it getting too dark. Remove the foil during the last 15 minutes of baking.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMA_MARIE.