Teet Bushs Dutch Apple Pie Diabetic Recipes

TEET BUSH'S DUTCH APPLE PIE (DIABETIC)

Steps:

• Preheat the oven to 350 degrees. Allow the pie crusts to thaw if frozen.
• Mix the sugar, cinnamon and flour; toss with the apples well to coat.
• Place the base crust into a glass pie plate and flute the edges.
• Pour the apple mixture into the crust and dot with the butter. Top with the second crust and seal. If desired, cut a pretty design in the top.
• Place the pie plate on a cookie sheet in case of a juice spillover. Bake for approximately one hour or until the crust is golden brown.

DIABETIC SIMPLE APPLE PIE

Steps:

• Fill pie shell with sliced apples.
• Heat apple juice to boiling.
• Dissolve cornstarch in water and stir into hot juice.
• Cook until thickened.
• Sprinkle cinnamon over apples.
• Dot with butter.
• Pour juice over all and cover with upper crust.
• Prick crust.
• Bake in 450 for 10 minutes.
• Reduce heat to 350 and bake 35-45 minutes.

DIABETIC APPLE PIE

Steps:

• Mix sweetener, cornstarch, and cinammon.
• Pour over apples and mix well.
• Pour apple mixture into unbaked pie crust.
• Cut oleo into small pieces and put on top of apples.
• Cover with remaining crust and seal edges.
• Bake at 425 degrees for 15 minutes.
• Lower temperature to 350 degrees and continue baking for an additional 30-40 minutes.