RECIPE SUBMITTED BY Jemmie Fay Stone
Diabetic: Apple Pie
Pastry for double crust 9-inch pie
3 tablespoons cornstarch
7-1/4 teaspoons Equal® for Recipes or 24 packets Equal® sweetener or 1
Cup Equal® Spoonful™
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups sliced, cored, peeled Granny Smith or other baking apples
(about 8 medium)
Roll half the pastry on floured surface into circle 1 inch larger than
Inverted 9-inch pie pan. Ease pastry into pan.
Combine cornstarch, Equal®, cinnamon, nutmeg and salt; sprinkle over
Apples in large bowl and toss. Arrange apple mixture in pie crust.
Roll remaining pastry into circle large enough to fit top of pie. Cut
Out hearts from pastry with cookie cutters. Place remaining pastry on
Pie; seal edges, trim and flute. Press heart cut-outs on pastry. Bake
In preheated 425ºF oven until pastry is golden and apples are tender,
40 to 50 minutes. Cool on wire rack. Makes 8 servings.
Nutrition information per serving:
246 cal., 2 g pro., 40 g carbo., 10 g fat, 10 mg chol., 193 mg sodium
Food Exchanges: 1 Fruit, 1-1/2 Bread, 2 Fat
Pastry for double crust 9-inch pie
3 tablespoons cornstarch
7-1/4 teaspoons Equal® for Recipes or 24 packets Equal® sweetener or 1
Cup Equal® Spoonful™
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups sliced, cored, peeled Granny Smith or other baking apples
(about 8 medium)
Roll half the pastry on floured surface into circle 1 inch larger than
Inverted 9-inch pie pan. Ease pastry into pan.
Combine cornstarch, Equal®, cinnamon, nutmeg and salt; sprinkle over
Apples in large bowl and toss. Arrange apple mixture in pie crust.
Roll remaining pastry into circle large enough to fit top of pie. Cut
Out hearts from pastry with cookie cutters. Place remaining pastry on
Pie; seal edges, trim and flute. Press heart cut-outs on pastry. Bake
In preheated 425ºF oven until pastry is golden and apples are tender,
40 to 50 minutes. Cool on wire rack. Makes 8 servings.
Nutrition information per serving:
246 cal., 2 g pro., 40 g carbo., 10 g fat, 10 mg chol., 193 mg sodium
Food Exchanges: 1 Fruit, 1-1/2 Bread, 2 Fat
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