This diabetic-friendly recipe is one of thousands of baked by 150 Boston-area restaurants taking part in Pie in the Sky
, one of the biggest charity bake sales in the country. Proceeds from each pie benefits Community Servings
, a local non-profit that delivers meals to the critically ill and homebound. Click here to read more about Pie in the Sky.
This recipe is for a low-sugar apple pie filling only. For a diabetic-friendly pie crust, try this recipe from the ADA
. You will need to double the recipe, as it is only for a single 9-inch pie crust.
ingredients: Add all to shopping list
Diabetic-Friendly Double Crust for a 9-inch pie
(Click for a recipe from the ADA)
7 cups peeled, thinly sliced apples (about 3 ½ to 4 – lbs of a combination of McIntosh and Cortland or Empire Apples)
2/3 cup Splenda
3 Tbsp cornstarch
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 tsp lemon zest
1 tsp lemon juice
2 Tbsp butter, cut into 6 small pieces
At a glance:
Makes 1 9-inch pie
3-4 hours (includes chilling time)
1. Preheat oven to 400°F.
2. Mix Splenda, cornstarch, cinnamon, nutmeg, and salt in small bowl. Toss sliced apples with Splenda mixture, lemon zest and juice.
3. Place bottom crust into 9” pie plate, leaving a ½-inch overhang. Pour apple mixture into crust and dot with butter pieces. Cover with top crust, tucking top edges around overhanging bottom edge to seal. Pinch edges together in decorative pattern. Cut 6 vents in top crust. Brush lightly with milk or cream for an even reddish-brown matte finish.
4. Bake for 25 minutes at 400°F. Lower oven to 350°F and continue baking for 25 – 30 minutes or until filling is bubbling. Cool to room temperature.
Makes 1 9-inch pie.