Sweet, Mirya! When I told her yesterday that I started my diet to get ready for the Horton/Mason beach trip in September, she didn’t even ask what I was doing to loose weight. What a gal! (Either that, or she knows as well as I do that it’s a hopeless cause!) So, here is a sugar-free apple pie recipe that I plan to try for July 4th. What is it that is so “American” about apple pie? Maybe it’s just my cravings! I found this recipe on the internet and I’ve had good results when using Splenda in the past, so I thought I’d try it. And, by the way! My idea of celebrating the 4th includes the words: “a la mode.”
1 cup Splenda sugar substitute
1 tablespoon flour
1 tablespoon ground cinnamon
5 granny smith apples, peeled and sliced
1 golden delicious apple, peeled and sliced
1 tablespoon butter, cut up
1 (15 ounce) package of pillsbury refrigerated pie crusts
Prepare piecrusts according to package directions, fit 1 piecrust into 9 inch pie plate. Stir togehter Splenda, flour, cinnamon mixture. Stir and coat apples with flour sugar mixter, pour into pie plate, dot with pieces of butter. Place remaining pie crust on top, crimp edges and make slits in top crust or pierce evenly with a fork to allow steam to escape during baking. Bake at 350 degrees for 50-55 minutes. Makes 8 servings.
What kind of foods do you normally cook or eat for July 4th?