Diabetic Apple Pie Recipe

First, preheat your oven to 425 degrees F.

Here is what you will need for the crust:

• 1 15-oz pkg. refrigerated pie crusts that makes a double crust; oryou can make your own. Here is a great recipe. I opt for the refrigerated pie crust.

Using the refrigerated pie crust, follow the directions on the box. I used a 9-inch glass pie pan for this pie.

Just roll out the one of the pie crusts in the bottom of the pie pan and set aside while your oven is preheating and you are preparing the filling.

Next, here are the ingredients for the filling:

• 8 cups golden delicious or granny smith apples, thinly sliced and peeled
• 3/4 cup Splenda Granulated
• 2 tbsps. all-purpose flour
• 3/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/8 tsp. ground nutmeg
• 1 tbsp. fresh lemon juice

Combine the apples, Splenda, flour, cinnamon, salt, nutmeg and lemon juice together until the apples are thoroughly coated. Pour the filling on top of the bottom pie crust in the pie pan.

Unroll the second pie crust and lay it over the filling.

Trim the excess dough and then fold the edge of the upper crust under the bottom crust border and press down all around the top to seal it.

Using a fork or your fingers, crimp all around the edge. Make three to five evenly spaced slashes in the top crust so the pie can vent. Brush the top crust with water and sprinkle a little Splenda on top if you desire. I think that makes it better.

Bake at 425 degrees F. for 40-45 minutes or until apples are tender and the crust is a golden brown. After the pie has baked for approximately 15 to 20 minutes, place a foil ring around the edge of the crust if it is getting too brown. You do not want the edge to burn.

In my diabetic apple pie recipe, I used only 6 cups of apples so the pie does not look full. I suggest that you use 8 cups or 4 large apples for the filing.

Serving 8 serving