Ingredients for Teet Bush's Dutch Apple Pie Diabetic
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How to Make Teet Bush's Dutch Apple Pie Diabetic
- Preheat oven to 350°F (175°C).
- If using frozen pie crusts, thaw completely according to package directions.
- In a large bowl, whisk together 1/2 cup Splenda, 2 teaspoons ground cinnamon, and 1/4 cup all-purpose flour.
- Add 6 cups peeled, cored, and sliced apples (about 6 medium apples) to the bowl. Gently toss to coat evenly with the cinnamon-Splenda mixture.
- Carefully place one pie crust into a 9-inch glass pie plate. Flute the edges to create a decorative border.
- Pour the apple mixture into the prepared pie crust. Dot the top with 4 tablespoons (1/2 stick) of cold unsalted butter, cut into small pieces.
- Top with the second pie crust. Crimp the edges to seal, and cut several slits in the top crust to allow steam to escape.
- (Optional) Cut a decorative design into the top crust using a sharp knife or pastry cutter.
- Place the pie plate on a baking sheet to catch any potential spills.
- Bake for 60-75 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with aluminum foil.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
31g
Fat
35g
Carbs
8g
