Monday, April 3, 2017

APPLE PECAN PIE (Includes diabetic instructions, too)

pastry for a double crust 9-inch pie

1 cup sugar (Splenda Granular for the diabetics)
1/3 cup all-purpose flour (white whole-wheat for diabetics)
2 tsp ground cinnamon
1/4 tsp salt
12 cups peeled and thinly sliced tart apples


1 cup packed brown sugar (1/2 cup packed Splenda Brown Sugar Blend for diabetics)
1/2 cup all-purpose flour (white whole-wheat for diabetics)
1/2 cup quick oats
1/2 cup cold butter
1 cup pecans
1/2 cup caramel ice cream topping (sugar-free for diabetics)

Line two 9-inch pie pans with the pastry dough. Trim edges, flute and set aside.

In a large bowl, combine the sugar, flour, cinnamon and salt. When mixture is well blended, add the apples and toss to coat. Divide the mixture evenly in the two pie shells.

To make the topping: Combine the brown sugar, flour and oats together. When blended, cut in the butter until crumbly. Sprinkle the mixture over the apples. Cover the edges of the crust loosely with foil strips to keep from getting too brown. Bake pies at 375 degrees for 25 to 30 minutes or until the filling is bubbly. Remove from oven and sprinkle the top with the pecans. Drizzle the caramel topping over the pies. Set on wire racks to cool.

Note: File Photo

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