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No Sugar Apple Pie

Diabetic.Foodie's picture
Ingredients
  Baked pastry shell 1 Cup (16 tbs)
  Apple juice/Water 1⁄2 Cup (8 tbs)
  Quick-cooking tapioca 2 Tablespoon
  Peeled sliced apples 8 Cup (128 tbs) (Golden Delicious)
  Butter/Margarine 1 Tablespoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
For baked pastry shell
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Salt 1⁄4 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Cold water 5 Tablespoon
Directions

Prepare Baked Pastry Shell.
For filling, in a small bowl combine apple juice and tapioca.
Cover; let stand for 15 minutes.
In a large saucepan combine apples, butter, cinnamon, nutmeg, and tapioca mixture.
Cook, covered, over medium-low heat for 20 to 25 minutes or until apples are tender, stirring occasionally.
Spoon the filling into baked pie shell.
Cool for 1 hour.
Serve warm or cover and chill before serving.
If desired, top with whipped topping.
Bakied Pastry Shell: In a medium bowl stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size.
Using 4 to 5 tablespoons cold water, sprinkle water, 1 tablespoon at a time, over flour mixture and toss with a fork until all of the dough is moistened.
Shape into a ball.
On a lightly floured surface, roll dough from center to edges into a 12-inch circle.
Transfer to a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Fold under extra pastry; crimp edge.
Line pastry with a double thickness of foil.
Bake in a 450° oven for 8 minutes.
Remove foil.
Bake for 5 to 6 minutes more or until golden brown.
Cool on a wire rack.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Ingredient: 
Apple

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