Nostalgic Apple Pie
Splenda
Pastry dough for 2-crust
Preheat oven to 425°F.
9-inch pie
7 cups cored, peeled,
thinly sliced
baking apples
1 cup Splenda No Calorie
Sweetener, granulated
3 tablespoons cornstarch
3/4 teaspoon ground
cinnamon
1/4 teaspoon grated
nutmeg
1/8 teaspoon salt
Place 1 crust in a 9-inch pie pan.
Place sliced apples in a large mixing bowl and
set aside.
Combine Splenda, cornstarch, cinnamon, nutmeg
and salt in a small bowl. Sprinkle over the apples and
toss. Spoon the apple mixture into the piecrust.
Place the second crust over the filling. Seal the edges,
trim and flute. Cut small openings in the top crust.
Bake until the top crust is light brown, about 15
minutes. Reduce heat to 375°F and finish baking
for 30-40 minutes. Serve warm or chilled.
Makes 8 servings.
Nutritional information: Each serving has
300 calories, 3 g protein, 40 g carbohydrates,
15 g fat, 4 g saturated fat, 0 mg cholesterol,
5 g fiber, 270 mg sodium, 14 g sugar.
Margaret’s Special Grape Pie
Stevco
Pastry dough for 2-crust
9-inch pie
5 cups halved Stevco*
black seedless grapes
1/2 cup sugar
4 tablespoons cornstarch
1/2 teaspoon ground
cinnamon
1/2 teaspoon salt
1 tablespoon fresh
lemon juice
2 tablespoons butter
Preheat oven to 425°F.
Roll out half of pastry dough and line a 9-inch
pie pan.
In a medium bowl, stir together grapes, sugar,
cornstarch, cinnamon and salt. Pour into the pie
shell. Sprinkle with lemon juice and dot with butter.
Roll out the remaining pastry and place over the
filling. Press to seal and flute the edges. Cut vents in
the top of the pie.
Bake for 10 minutes, then reduce the heat to 350°F
and cook for 30-35 minutes longer, or until the filling
in the center is bubbly. Makes 8 servings.
Brands may vary by region; substitute a similar product.
