This is an experimental Apple Pie which hopefully doesn't send my blood sugar into low Earth orbit. It's made with 100% white grape juice and a sprinkle of Stevia in place of sugar. The apples are fresh. I peeled them with my handy dandy apple peeler and corer machine, a bit of kitchen tool self-indulgence I picked up a year or two ago. The pie is tasty, but not overly sweet. Here's how I made it.
- 5 apples peeled, cored and sliced.
- 3/4 cup of water
- 1/2 cup white grape juice
- 1 tsp. allspice
- 2 tsp. cinnamon
- 1 tsp. margarine or butter
- 1 tbsp corn starch
- 2 tbsp flour
- 2 pie crusts
- Spray oil
- Place water, grape juice, allspice, cinnamon, corn starch, flour, in large pot and heat till blended.
- Add apples to the mix and bring to a low boil.
- Spray the pie pan with oil and spread bottom pie crust over the pie pan.
- Fill the crust with the apple mix.
- Sprinkle the apples mix with Splenda or Stevia. Spread small dots of margarine or butter over the top of the filling.
- Spread the top crust over the bottom, flute the edges to seal the top and bottom.
- Cut 5 evenly placed slits in the top crust to vent while baking
- Bake at 350º until the crust edges and top crust begin to brown
- Cool for an hour
It's really good pie, warm with a dollop of vanilla ice cream (sugar free for me). It's lightly sweet and the cinnamon and butter makes it pop.
© 2017 by Tom King