A lower sugar version of apple pie using Splenda as the sweetener.
Splenda Dutch Apple Pie
by Sue Lau | Palatable Pastime
This recipe has been sitting cooling it’s heels for awhile since I hadn’t got around to making it. SInce then, I have made it several times, but was so far behind in updating the blog that I decided to save this for late Summer or early Autumn, so my summer recipes wouldn’t get behind.
I uses Honeycrisp apples, which I like, and those are easily found in grocery stores. If you don’t see that particular type, any tart/sweet crisp cooking apple found in your particular area should do nicely. Some apples, however don’t do as well (MacIntosh are a good example) because they can sometimes dissolve in the pie or during cooking. If you are unsure, ask your produce manager or the vendor at the farm market or orchard.
Splenda Dutch Apple Pie
- 1- single prepared pie crust, par-baked
- 4 large Honeycrisp apples, peeled cored and sliced
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
- 3/4 cup Splenda granular
- 1 tablespoon flour
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 cup all-purpose flour
- 1/4 cup Splenda brown sugar blend
- 1/2 cup old-fashioned oats
- 6 tbsp. butter, melted and cooled slightly
- Preheat oven to 425°F.
- Fit pie crust into a deep-dish glass pie plate and flute edges.
- Place pie weights or dry beans on top of a circular piece of parchment paper fitted inside the crust. TIP: I usually cut a piece of parchment as big around as a ten-inch skilled lid, which I trace around the paper with a knife, and then easily trim what didn’t cut.
- Blind bake the pie crust for 20 minutes, then remove weights and parchment and allow the crust to cool down while you prepare the filling. Lower oven temperature to 350°F.
- Peel, core and slice your apples.
- Heat butter in a skillet and add apples and cinnamon and stir. Cook apples, over low heat, until lightly browned, stirring occasionally.
- Mix Splenda and flour into the skillet until it is evenly combined.
- Add lemon juice and water to apples and continue to cook over low heat until apples are tender and topping is thick; allow to cool.
- Place the apple filling into the pie crust.
- Stir together the melted butter, flour, Splenda and oats for the topping, crumbling with a pastry cutter or your fingers if necessary. It may appear pastry looking, but that’s fine.
- Sprinkle the coating evenly over the top of the filling.
- Bake pie in a preheated 350F oven for 30 minutes or until the top is golden brown.
Recipe from: palatablepastime.com
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