Fall is upon us and that means a lot of apples in hopes of becoming a pastry. This fall, also offers our U.S. Presidential Election What is more American than apple pie? Here are some tasty recipes tart apples that are perfect for diabetics, and any person. Give them a trial and enjoy a delicious piece of apple pie today.
Old-fashioned Classic Apple Pie
6 cups thinly sliced, tart cooking apples, peeled
1 teaspoon tablespoon lemon juice
1 cup granulated Splenda
2 v. tablespoons flour
1 / 4 cup of salt tea
1 teaspoon cinnamon
1 / 4 cup nutmeg tea
1 teaspoon to tablespoon butter or margarine
Preheat oven to 425 degrees.
Cut potatoes in large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, apple and nutmeg, mix well together. Toss apples with a spoon again and become large pastry lined pie plate. Point of surface with butter or margarine. Place the dough over and seal the edges better. Cut steam vents in the center of the upper crust or poke several times with a fork. Cake Bake in oven at 425 degrees for 45 to 55 minutes or until crust is golden brown and filling begins to bubble through the vents.
NO ADDED SUGAR APPLE PIE
1 / 3 cup frozen apple juice concentrate from
8 c. Tea Splenda Granular
2 v. Cornstarch Tea
1 teaspoon cinnamon
8 cups thinly sliced cooking apples, peeled
1 teaspoon of unsalted butter
Pastry for a child 9 inch double crust
Preheat oven to 375 degrees. In a small bowl, combine juice, Splenda, cornstarch and cinnamon. Line a greased 9-inch-foot mass, allowing pastry to overlap the sides. Place apple slices at the bottom of the dough. Pour the juice mixture evenly over apple slices. Dot with butter. Top with pastry. Trim, seal and flute edges. The cut in the center of the shell of ventilation during cooking. Bake at 375 degrees for 35 minutes. Tiemperature Increase oven to 400 degrees and bake 15-20 minutes until it is bubbling Pie and crust is golden brown.
This is a good pastry recipe adapted for use with any of the revenue pie.
Pastry for double-layer 9-foot inches:
2 cups Unsifted all-purpose flour
1 teaspoon salt tea
2 / 3 cup lard or solid vegetable shortening
5 to 7 C. tablespoons ice water
In a large bowl, mix the flour and salt until smooth. Using a pastry cutter or two knives, cut butter pork or lard into the flour mixture until the mixture is mealy.
Mix in ice water a little, sometimes with a fork, stirring until mixture leaves the sides of bowl and forms a ball. Finish shaping the dough into a ball with your hands, cut in half with a knife to form two balls at the top and bottom pan. On a lightly floured board, flatten a ball of dough and roll with a lightly floured rolling pin the center outward in a circular pattern, forming a circle 12 inches. Place dough in a 9-inch cake pan, smooth fit and trim excess dough with a sharp knife or scissors. Fill or cook according to recipe. Roll out the remaining dough the same way for use as a crust.
Enjoy!
About the Author:
A grandmother with diabetes along with other autoimmune diseases, Linda enjoys sharing with others what she has learned through trial and error about living with her illnesses. You can find more of her recipes and writings at her website http://diabeticenjoyingfood.squarespace.com She also has a vintage recipe blog at http://grandmasvintagerecipes.blogspot.com
Article Source: ArticlesBase.com – Delicious Apple Pie Recipes for Diabetics and Others
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