Apple Pie (diabetic)
Printed from Inclusive Kitchen — Apple Pie
Apple pie is a beloved American dessert, often associated with family gatherings and holiday celebrations. This diabetic-friendly version retains the comforting flavors of the traditional recipe while making smart ingredient swaps to reduce sugar and carbohydrates. By using a combination of tart and sweet apples, along with a sugar substitute, you can enjoy a slice of nostalgia without the guilt.
The origins of apple pie date back to the 14th century in England, but it truly became an American icon in the 19th century. The phrase "as American as apple pie" reflects its deep-rooted place in American culture, symbolizing home and comfort. This diabetic variant allows you to indulge in this classic dessert without compromising your health goals.
To make this pie even more appealing, we use a whole wheat crust that adds fiber and nutrients, making it a more wholesome choice. The filling is a delightful mix of Granny Smith and Honeycrisp apples, providing a balance of tartness and sweetness that keeps your taste buds dancing. With a sprinkle of cinnamon and nutmeg, this pie is sure to warm your heart and home, proving that you can enjoy dessert while being mindful of your health.
So, roll up your sleeves, preheat that oven, and let’s get baking! Remember, a slice of pie a day keeps the doctor away—well, at least until dessert is over!
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups unsalted butter
- 0.25 cups cold water
- 3 Granny Smith apples
- 3 Honeycrisp apples
- 0.5 cups sugar substitute
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 1 tablespoon lemon juice
- 0.25 teaspoon salt
Instructions
- Begin by preparing the pie crust. In a large mixing bowl, combine 1.5 cups of whole wheat flour and 0.25 teaspoons of salt. This whole wheat flour not only adds a nutty flavor but also increases the fiber content.
- Cut in 0.5 cups of unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step is crucial for achieving a flaky crust.
- Gradually add 0.25 cups of cold water, one tablespoon at a time, mixing until the dough comes together. Avoid overworking the dough to keep it tender.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps to relax the gluten, making it easier to roll out.
- While the dough chills, preheat your oven to 425°F (220°C). A hot oven is essential for a perfectly baked pie.
- Peel, core, and slice 3 Granny Smith apples and 3 Honeycrisp apples into thin wedges. The combination of these apples provides a delightful balance of tart and sweet flavors.
- In a large bowl, toss the apple slices with 0.5 cups of sugar substitute, 1 teaspoon of cinnamon, 0.25 teaspoon of nutmeg, and 1 tablespoon of lemon juice. The lemon juice helps to prevent browning and enhances the flavor.
- Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Aim for about 1/8-inch thickness for a sturdy yet tender crust.
- Transfer the rolled-out dough to the pie pan, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
- Fill the crust with the apple mixture, spreading it evenly. Make sure to pack the apples tightly, as they will shrink while baking.
- Cover the pie with a second layer of rolled-out dough or create a lattice top for a classic look. If using a full crust, cut slits to allow steam to escape.
- Bake the pie in the preheated oven for 45 minutes, or until the apples are tender and the crust is golden brown. Keep an eye on it to prevent over-browning.
- Once baked, remove the pie from the oven and let it cool for at least 30 minutes before slicing. This cooling time allows the filling to set.
- Serve warm or at room temperature, and enjoy a slice of this diabetic-friendly apple pie that’s sure to please everyone at the table.
Nutrition (per serving)
- Calories: 180
- Carbs g: 25
- Protein g: 2
- Fat g: 7
- Sugar g: 5
