Sugar Free Mock Lemon Or Fruit Pie Filling Recipes

SUGAR-FREE MOCK LEMON OR FRUIT PIE FILLING

Steps:

• Directions:.
• Boil water----- whisk in lemonade mix.
• Whisk in the cold water and cornstarch mixture s-l-o-w-l-y,until mixture begins to boil again and thicken. Remove from heat when it is thick. (do not add the following while still on the heat!).(You can also add one to two tablespoons of Knox unflavored geletine to the COLD WATER and let it set for a few minutes to bloom, before adding the cornstarch to it. It will help keep the pie from 'weeping'.).
• Add salt, Splenda, NutraSweet, lemon juice, yogurt and whisk to blend thoroughly. Add food coloring of your choice a drop at a time, until you are happy with the color.
• (You can fold in 1 to 2 cups of fresh or drained canned fruit now if you want. Strawberries, peaches, pineapple, apricots, and fruit cocktail are great! Try adding canned apples with some cinnamon and raisins to cherry Kool-Aid!).
• Pour 2 cups of filling into each of three gram cracker crusts and cover each with saran wrap. Refrigerate. When they are firm, cover pie or individual slices with sugar-free cool whip or a diet, canned whipped topping. Cut into 6 or 8 pieces to serve.
• You can also use individual tart shells to for great finger food!
• OR YOU CAN Refrigerate in Tupperware for*** burrito pie filling***(see below).
• ***put ½ cup of chilled filling in a large flour tortilla and roll into a tight burrito that is well sealed. You can spray it with 'I can't believe it's not butter spray' but it is not necessary. Bake it/them seam side down on a rack in a toaster oven on medium toast or until brown. ('fan bake' works crispy-great!) Put something under it like foil in case it/they leaks (if you roll it/them well, it/they won't! Toaster ovens vary, so watch them closely until you figure out your oven. You can use a regular oven for 2 or more at a time, i suggest 350-375°Fs and watch them carefully until they are golden brown.

FRUIT PIE FILLING

Steps:

• Preheat oven to 350°F.
• Combine all ingredients and let sit for 15-20 minutes until juices start to run. Place filling in bottom of pie shell and top with top crust. Crimp edges together, brush with egg wash, cut slits into top crust, and place on a baking tray.
• Bake approximately 40-55 minutes until golden brown and filling is bubbling. Remove from oven and cool slightly before serving.
• Yields enough filling for one 9" pie.

SUGAR FREE LEMON MERINGUE PIE

Steps:

• Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
• Boil and stir 1 minute.
• Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
• Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
• Cook and stir over low heat 1 minute. Remove from heat.
• Stir in butter until melted.
• Stir in food coloring, if desired.
• Pour mixture into baked pie shell.
• For Meringue:.
• beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
• Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
• Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
• Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
• Cool completely on wire rack.

MAKE-AHEAD FRUIT PIE FILLING

Steps:

• Trim fruit of peels, stems, leaves and seeds. Cut into 1/2" wedges or chunks and place in a large skillet.
• Add butter, sugar lemon juice, and cinnamon. Cook over medium heat until fruit starts to soften and release it juices, about 4 minutes.
• Add more sugar if necessary. Do not overcook.
• Cool the filling. Mix in cornstarch.
• Spoon into a zipper-lock plastic bag and refrigerate up to 2 weeks or freeze up to 4 months.
• Thaw and pour into a 9" pie shell.
• Bake at 375°F until filling is bubbly and crust in lightly browned, 25-35 minutes.

FROZEN-FRUIT PIE FILLING

Steps:

• Thaw fruit in a microwave oven in the fruit storage bag on the defrost cycle in 3 minute cycles, until the fruit is softened.
• Or submerge the bag of frozen fruit in tepid water 10-30 minutes, changing the water as it gets too cold.
• Drain the liquid from the bag and toss the fruit with flour, sugar and salt.
• Transfer to a prepared pie shell. Top with a crust or a crumb topping.
• Bake at 375 F until fruit is bubbly and crust in lightly browned, 25-35 minutes.