Tinfoil Chef

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

 Powered by Max Banner Ads 

With the holidays upon us, a lot of thoughts turn to assorted desserts and other goodies even more so than during the rest of the year. It’s the time that we’ll spend the most time at our (real or virtual) recipe bookshelves looking for just the right thing for the occasion.

One of the long time favorites is of course, Apple Pie, the only problem with it is that it’s the kind of thing that can easily be a problem for diabetics (or anyone that wants to watch their sugar intake). That’s what makes this diabetic friendly deep dish apple pie such a good item to have in your recipe file.

Combine your favorite sugar substitute equal to 1/3 cup of sugar with a tablespoon of cornstarch, a half teaspoon of grated lemon rind, 2 1/2 teaspoons of lemon juice, 1/4 teaspoon of nutmeg, 1/2 teaspoon of cinnamon, and four small apples sliced. Place the mixture in a 9 inch deep dish pie plate on a baking dish and set it aside.

Combine a cup of all purpose flour (sift it first) and 1 teaspoon of salt. Cut in 1/4 cup of butter until mixture resembles cornmeal. Blend in 3 tablespoons of water with a fork until all of the dry ingredients are moistened. Shape the dough into a ball and roll it out on a floured surface and put it on top of the apple filling.

Bake at 425 degrees for 35 minutes or until it’s brown.

Sugar substitute to equal 1/3 c. sugar

1 tbsp. cornstarch

1/2 tsp. grated lemon rind

2 1/2 tsp. lemon juice

1/4 tsp. nutmeg

1/2 tsp. cinnamon

4 sm. apples, sliced

1 c. all purpose flour, sifted

1 tsp. salt

1/4 c. reduced calorie margarine

3 tbsp. cold water

Technorati Tags: all time favorites, sugar substitute, apple pie recipe, apple pie, pie apple, deep dish apple pie, sugar intake, recipe, holiday treat, assorted desserts

If you enjoyed this post, make sure you subscribe to my RSS feed!

 Powered by Max Banner Ads 

Here’s a chance to use the pie crust recipe I posted recently. Good for any occasion or just for the heck of it. Honestly, you just can’t go wrong with a good lemon pie

Take 2 tablespoons of softened (room temperature) butter and add a cup of sugar and three egg yolks. Mix well and beat until it reaches a light, fluffy mass.

Stir in 3 tablespoons of flour, a half teaspoon of salt, the juice and grated rind of one lemon and a cup and a half of hot milk. Beat the whites of three eggs until they’re stiff and fold them into the mixture.

Fill a 9 inch pie shell with it and bake at 400 degrees for about 40 minutes.

Technorati Tags: pie, recipe, lemon pie, amish, amish pie, lemon, amish lemon sponge

If you enjoyed this post, make sure you subscribe to my RSS feed!

 Powered by Max Banner Ads 

Pies have been a basic staple for desserts for a long time, there’s also the several varieties of meat pies, pot pies and other recipes that require pie crust at some point.

*Note* With most cooking it’s ok to kind of approximate or ‘eyeball’ a lot of ingredient measurements and still have the finished product come out just fine. This is NOT true with baking. Because of the chemistry involved it’s necessary to be as accurate as you can be with ingredient measures. (hmm. I ought to write more about that sometime ‘eh?)

Measure 2 cups of sifted all purpose flour into bowl. Use a fork to mix in 1 teaspoon of salt. Then add two thirds cup of lard OR three fourths cup of shortening and mix it in coarsely.

Sprinkle in ice water one tablespoon at a time, mixing lightly with a fork just until all of the flour is dampened.

Press the dough together firmly into a ball. Use as directed in recipes. This recipe makes enough dough for two 9-inch crusts or a one double crust (top & bottom)

Technorati Tags: pastry, crust, pie dough, dessert, baking, pie crust, dough, basic pie crust, baking

If you enjoyed this post, make sure you subscribe to my RSS feed!