Are you ready for another ‘diabetes beater’ recipe, enjoy this diabetic apple pie? If you are diabetic, this recipe is a healthy choice and better for you. This pie does not have added sugar only good natural sugars1 from apples and Xylitol2. Hopefully, a phrase like ‘better for you’ and the word healthy, will not stop you from trying this delicious treat. After two test pies, this one is ready for you. It is so exciting to add another dessert recipe to aid those who need to avoid glucose spiking sugar.
Apple pie for non-diabetics
Do not let the title fool you, this pie can please any sweet tooth. Simply replace the Xylitol with cane sugar3. Now it is a delightful treat for non-diabetics.
- ½ teaspoon 100% vanilla extract
- 1 cup sour cream
- 2 large eggs
- ½ cup Silk Unsweetened Cashew (milk) or Almond Breeze Unsweetened Vanilla Almond milk
- ¼ cup Xylosweet Xylitol (if you do not have diabetes use cane sugar if you prefer it)
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 2 pounds Granny Smith apples (approximately 5 medium apples)
- 2 Pillsbury® Refrigerated Pie Crust
♦ Chez Gordy Note: For those outside the US, this site, ‘foodgeeks.com’, offers conversions
Suggestion: Place all ingredients in one area before starting the preparations to make sure you do not leave anything out of the recipe.
- Preheat the oven to 350
- Wash, peel, core, and dice (¼” to ½”) the apples. [NOTE: I left the skin on in two of three pies and find that it is best to remove the skin. The result is a firmer and better tasting custard/pie.]
- Remove pie crusts from the refrigerator. Carefully unroll one crust and place in a 9″ deep dish pie plate and set aside. Leave the other crust rolled until later.
- In a small pot combine vanilla extract, sour cream, eggs, cashew milk, and xylitol use a whisk, mixer or hand blender to blend all items until the custard starts to thicken. [About 3 minutes using medium heat]
- Remove from heat.
- Add butter and cinnamon to a medium saucepan over medium heat until butter melts
- Add apples and use a wooden spoon or another utensil to stir and blend the mixture. Make sure the butter/cinnamon covers all apple pieces. [About 3-4 minutes using medium heat]
Putting your diabetic apple pie together
- Spoon the apple, cinnamon and butter mixture evenly onto the crust in the pie plate.
- Pour the custard over the apples.
- Unroll the second crust and place over the custard and apples. Crimp the edges to seal the top and bottom.
- Make 10-12 slits in top crust to allow the release of steam.
- Put the pie in the oven and bake for 60-70 minutes or until the crust is golden brown.
Preparation time: 15-20 minutes (depends on what you use to peel and core the apples)
Cooking time: up to 77 minutes
Total time: up to 97 minutes
Servings: 8 deep dish slices
♣ Chez Gordy ‘Diabetic Apple Pie’ Info:
- Apples are the source of the ‘Good-sugar / natural sugar’ in this pie. They are complex carbs that absorb slowly with no spikes in glucose levels.
- Sugar levels from Xlear Xylosweet Xylitol (a non-GMO product) are from sugar alcohol and do not calculate as sugars in the nutritional info below.
- Replace Xylitol with Stevia – if you use Stevia leaf powder replace the amount of Xylitol with 1 teaspoon of Stevia (per stevia.com).
- Serving size: 1 slice (1/8 pie) | Calories: 367.1 | Total Fat: 20.2 g (10.4 saturated; 1.1 g poly; 6.0 g mono) | Cholesterol: 27.8 mg | Total Carbs: 48.1 g | Dietary Fiber: 2.9 g | Sugars: 10.6 g | Xylitol: 6 g | Sodium: 330.5 mg | Protein: 2.3 g
- Additional nutrition info: Vitamins A 6.8 % | B-12 3.2 % | B-6 0.1 % | C 3.9 % | D 1.6 % | E 3.4 % | Calcium 7.3 % | Copper 0.1 % | Iron 0.8 % | Magnesium 0.3 % | Manganese 2.4 % | Riboflavin 2.0 % | Zinc 0.6
If you think you should replace the full fat sour cream with low or non-fat; please fooducate first…
We recommend choosing full fat sour cream and using it in moderation, follow the link below to find out why . . .More info from Fooducate
See what is available on the Sound Truth Ministry website.