Rose Marys Low Fatless Sugar Apple Pie Recipes

ROSE MARY'S LOW FAT/LESS SUGAR APPLE PIE

Steps:

• This pie makes 8 average servings. These are the main ingredients used in the pie besides the apples. Preheat the oven to 425 degrees F. There are 273 calories per serving, 48 carbs because of the double crust, only 8 grams of fat, 2 grams of protein, 170 Mg of sodium, 21 grams of sugar, and 6 grams of Fiber. PLUS IT TASTES FANTASTIC.
• Wash core and Peel apples. I used MY FITNESS PAL TO CALCULATE THE NUTRITIONAL VALUES IN THIS RECIPE.
• Slice cored apples & put into a large bowl. Sprinkle with the 2 Tbs. lemon juice, and toss to coat all sides. Now add the zero calorie sweetener into a small bowl, then add the flour, and cinnamon and toss to blend together. Then pour over the sliced apples, and toss to coat.
• Arrange the first pie crust into the bottom of a deep dish pie plate, then fill with the sliced apples. Cover with the second pie crust. Sealing the top crust to the bottom crust, and crimping along the edge. Then make 4 to 6 slits in top of crust, to allow the steam to escape while cooking. Beat the egg with water and brush the egg wash over the top of the pie. Sprinkle with decorators sugar if desired. Place in preheated 425 degree F. oven and bake for 15 minutes. Then lower temperature to 350 and bake for an additional 45 to 50 minutes, until pie is golden brown.
• Remove from oven and allow pie to cool.
• SLICE SERVE & ENJOY.

SUGAR-FREE APPLE PIE

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 3 ingredients; fold in apples. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 35 minutes. Increase oven setting to 400°; bake until apples are tender, 15-20 minutes.

LOWER CARB SUGAR FREE APPLE PIE

Steps:

• 1. Sprinkle apples with lemon juice to prevent discoloring. Then using a small bowl add the splenda, cinnamon salt, cornstarch, toss to blend then sprinkle over apples and toss together to coat all of the apples.
• 2. Preheat oven to 425 degrees F. Wash, core & peel apples thinly and add to a large bowl.NOTE THIS RECIPE MADE 2 DEEP DISH PIES. I GAVE ONE TO MY NEIGHBOR.
• 3. Add first crust to bottom of pie plate then, arrange to the shape of dish. Add in the seasoned apples. Top apples with second crust, then pinch the edges of the first crust to the edges of the second crust, then flute with fingers or crimp with a fork. Then cut 5-6 slits into top of pie crust. So that steam escapes as pie bakes. Repeat steps for second pie.
• 4. Combine 1 egg with a tablespoon of tap water, then whisk together and brush over the top of crust, this allows the crust to brown evenly on top as it bakes, sprinkle with granulated decorators sugar if desired. Place pie on a cookie sheet to catch any potential drips, and bake in preheated 425 degrees F. oven for 15 minutes, then reduce heat to 350 degrees F. and bake for 50 to 55 minutes, or until pie is golden brown. Remove from oven allow to cool, and serve plain or with your favorite ice cream or topping. ENJOY
• 5. THIS RECIPE MADE 2 PIES, ENOUGH TO SERVE 16.I CONCLUDED THAT WHILE THIS PIE DOES HAVE LESS CALORIES AND CARBS THAN A REGULAR APPLE PIE, it still has a significant amount of carbs because of the crusts.Nutritional Info-Serves 16, Calories per serving 319, Fat 12g, Cholesterol 10Mg, Sodium 276 Mg, Potassium 209 Mg, Carbs 55g, Fiber 5g, Sugars 19, Protein 2 g. Net carbs is 50G. I used my fitness pal to calculate the nutritional analysis. I CONCLUDED THAT THIS MAY BE A DESSERT YOU HAVE ONCE IN A WHILE, NOT ON A REGULAR BASIS IF YOU ARE COUNTING CARBS.

ROSEMARY-THYME APPLE PIE

Steps:

• Whisk flour, sugar, and salt together in a large bowl. Place in the freezer for 30 minutes.
• Fill a 1-cup liquid measuring cup with water. Drop in 3 ice cubes; set aside.
• Remove butter and flour mixture from freezer. Grate butter into the flour mixture quickly. Toss using a spatula or an electric mixer to incorporate the grated butter. Drizzle 1/2 cup ice water into the bowl and mix, adding a little more water at a time until dough begins to form large clumps. Gather and lightly knead clumps of dough together into a mound using your hands.
• Divide dough in 1/2 and wrap each portion separately in plastic wrap. Refrigerate for at least 1 hour.
• When ready to bake, roll dough out on a lightly floured surface and place bottom crust into a 9-inch pie pan. Roll out second crust and slice dough into long, 3/4-inch wide strips using a rotary pizza cutter.
• Preheat the oven to 425 degrees F (220 degrees C).
• Fill bottom pie crust with apples. Cover with dough strips, weaving into a lattice crust; crimp edges to seal. Place pie in the refrigerator.
• Melt butter in a saucepan over medium heat. Stir in flour to form a paste. Add white sugar, brown sugar, water, rosemary, and thyme. Bring to a boil. Reduce heat quickly and let simmer until rosemary and thyme are very aromatic and sauce has thickened, 5 to 7 minutes.
• Take pie out of the refrigerator and gently and slowly pour caramelized liquid over the crust, distributing it as evenly as possible so that some liquid gets into all openings of the lattice.
• Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Continue baking until apples are soft, 35 to 45 minutes. Remove pie from the oven and let cool on a wire rack before serving.