Aunt Shirleys Dietetic Pie Recipes

AUNT SHIRLEY'S DIETETIC PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring 3/4 cup water to a boil. In a small bowl, whisk together cornstarch and 1/4 cup cold water. Whisk this mixture into the boiling water. Reduce heat and stir until mixture is thickened, about 2 minutes. Remove from heat.
• Stir butter or margarine and aspartame into cornstarch mixture. Add cinnamon and nutmeg if desired. Mix well. Place fruit in a large bowl and pour aspartame mixture over fruit. Toss until fruit is thoroughly coated.
• Pour fruit into pastry lined pie pan. Cover with second pastry shell. Seal edges and cut steam vents in top.
• Bake in preheated oven for 45 minutes, until crust is golden brown.

AUNT SHIRLEY'S DIETETIC PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring 3/4 cup water to a boil. In a small bowl, whisk together cornstarch and 1/4 cup cold water. Whisk this mixture into the boiling water. Reduce heat and stir until mixture is thickened, about 2 minutes. Remove from heat.
• Stir butter or margarine and aspartame into cornstarch mixture. Add cinnamon and nutmeg if desired. Mix well. Place fruit in a large bowl and pour aspartame mixture over fruit. Toss until fruit is thoroughly coated.
• Pour fruit into pastry lined pie pan. Cover with second pastry shell. Seal edges and cut steam vents in top.
• Bake in preheated oven for 45 minutes, until crust is golden brown.

AUNT SHIRLEY'S DIETETIC PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring 3/4 cup water to a boil. In a small bowl, whisk together cornstarch and 1/4 cup cold water. Whisk this mixture into the boiling water. Reduce heat and stir until mixture is thickened, about 2 minutes. Remove from heat.
• Stir butter or margarine and aspartame into cornstarch mixture. Add cinnamon and nutmeg if desired. Mix well. Place fruit in a large bowl and pour aspartame mixture over fruit. Toss until fruit is thoroughly coated.
• Pour fruit into pastry lined pie pan. Cover with second pastry shell. Seal edges and cut steam vents in top.
• Bake in preheated oven for 45 minutes, until crust is golden brown.

AUNTIE IRENE'S FOOLPROOF PIE CRUST (SMALL BATCH)

Steps:

• Cut first four ingredients together until crumbly; set aside.
• Put vinegar in 2 cup liquid measuring cup.
• Fill to 1/2 cup mark with cold water.
• Add egg and beat with fork.
• Drizzle over dry ingredients; stir with fork.
• Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
• Divide by 1/2-3/4 cup measure.
• Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
• Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
• Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
• This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.