Diabetic Apple Pie Recipes

Steps:

• Mix sweetener, cornstarch, and cinammon.
• Pour over apples and mix well.
• Pour apple mixture into unbaked pie crust.
• Cut oleo into small pieces and put on top of apples.
• Cover with remaining crust and seal edges.
• Bake at 425 degrees for 15 minutes.
• Lower temperature to 350 degrees and continue baking for an additional 30-40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
• In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
• Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
• Bake in preheated oven for 45 minutes, or until crust is golden brown.

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 3 ingredients; fold in apples. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 35 minutes. Increase oven setting to 400°; bake until apples are tender, 15-20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together the cornstarch, cinnamon and 1/4 of the apple juice.
• In a saucepan over medium heat, simmer the apples in the remaining apple juice until tender. Add the cornstarch mixture and stir until thickened.
• Pour into bottom crust and cover with top crust. Bake for 45 minutes.

Steps:

• Fill pie shell with sliced apples.
• Heat apple juice to boiling.
• Dissolve cornstarch in water and stir into hot juice.
• Cook until thickened.
• Sprinkle cinnamon over apples.
• Dot with butter.
• Pour juice over all and cover with upper crust.
• Prick crust.
• Bake in 450 for 10 minutes.
• Reduce heat to 350 and bake 35-45 minutes.

Steps:

• Sift flour and salt together in large bowl.
• Stir in oil and water.
• Knead dough 3-4 times until moist and elastic.
• Roll into ball;cover;refrigerate for 10 minutes.
• Place between 2 sheets of wax paper.
• Roll dough into a 12-inch circle.
• Place in 8" pie plate.
• Trim edges and press with fork.
• Poke a few holes in empty pie shell.
• Brush with 1 egg white and bake for 5 minutes at 350-degrees F.
• Remove from oven.
• While crust is cooking start preparing apples.
• Peel, core, and slice apples.
• Drop apples slices into bowl of cold water with 1 TB lemon juice.
• Drain and dry before using.
• Mix apple slices with half of lemon rind, cinnamon, nutmeg, coriander, and apple juice concentrate.
• Turn into pie shell.
• Place in 350-degree oven and bake for 12-15 minutes.
• While pie is cooking, whip 2 egg whites until stiff peaks form.
• Add 1/2 tsp lemon rind and cream of tartar.
• Continue beating until thick.
• Remove pie from oven when done, pile merinque on top of it in decorative swirls, top with remaining lemon rind.
• Return to oven.
• Bake for 5-7 minutes longer or until merinque is golden brown.

Steps:

• Brush egg white on crust, bake until light brown, about 6 minutes.
• Combine next 6 ingredients, mix well, spoon into crust.
• Mix remaining ingredients and either sprinkle over top OR roll and put on as the top of the pie in thin sheets haphazard for a rustic look. You may need to add a bit more butter if you wish to roll it.
• Bake at 375 Fahrenheit for about 50 minutes or until bubbly.*.
• Cool for about 4 hours.
• *Note: I used a round glass casserole dish and cooked the apples for about 30 mins with the lid on then removed the lid, sprinkled the crust on top and finished baking.