Tuesday, December 8, 2015

Sugar Free Apple Pie

Paul brushed his hands off. “I’ll think about what to feed stroppy executives. I’ve had a lot of practice, it shouldn’t be a problem. I can handle gluten free, vegetarian and nut allergies-”

~The Brig

This pie is delicious...you would never know it was sugar free!


Pie Crust
2 1/2 cups all-purpose flour
Fine sea salt
1/4 teaspoon baking powder
1/2 pound (2 sticks) cold unsalted butter, cut into cubes, plus more for greasing
About 1/3 cup ice-cold water

Apple Pie Filling
3 tablespoons cornstarch
1 cup Equal sugar replacement
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups peeled cored sliced Granny Smith or other baking apples (about 8 medium)

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  1. Preheat oven to 400°F.
  2. Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets
  3. Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.
  4. Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
  5. Lightly flour a pastry board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish.
  6. Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll. Pierce the dough in several places with the tines of a fork.

Apple Pie
  1. Combine cornstarch, Equal, cinnamon, nutmeg and salt. Sprinkle over apples in a large bowl and toss to coat. Arrange apples in pie crust.
  2. Roll remaining pastry into circle large enough to fit top of pie. Place over apples. Seal edges, trim and flute. Cut a few slits in top of pastry to allow steam to escape.
  3. Bake 40 to 50 minutes or until crust is golden and apples are tender. Cool on wire rack. Serve warm or at room temperature.
*Recipe comes from Mike at the Falls Chance Ranch Yahoo Discussion Group
Pie Crust from Food Network

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