Cranberry Apple Pie
Lacto — Carb Choices using Splenda
A refreshing apple pie. Make it with Splenda and cut the carbs down. I've tested this with Splenda and it's quite good. Same with my strawberry rhubard recipe. I use Splenda and the flavors are excellent.
Makes 12 cups
Sodium Per Recipe: 27.6 mg
Per Slice (8): 3.449 mg
Nutrient Data Per Slice (8)
Protein: 3.226 g
Carbohydrate: 45.4 g
Dietary Fiber: 4.227 g
Total Fat: 18.2 g
Saturated Fat: 6.699 g
Monounsaturated Fat: 6.521 g
Polyunsaturated Fat: 4.385 g
Cholesterol: 15.2 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .064 g
Total Omega-6 FA: .153 g
Potassium: 205.7 mg
Sodium: 3.449 mg
Vitamin K: 3.852 mcg
1-crust pie shell (7.03 mg)
Prepare the crust. Bake for 8 to 10 minutes. Set aside.
- ¾ cup all-purpose flour (1.875 mg)
- ½ stick unsalted butter or Crisco (6.215 mg)
- ½ cup brown sugar or brown Splenda (2 mg)
- 1 teaspoon ground cinnamon (.598 mg)
Mix all ingredients together in a medium to small bowl using your hands. If using butter let it be cold. Mix until the ingredients become crumbly. Set aside.
- 6 medium to large apples*, cored, sliced (6.54 mg)
- 2 cups fresh cranberries (4 mg)
- 1 teaspoon ground cinnamon (.26 mg)
- 1¼ cup granulated Splenda (2.5 mg)
- 2 tablespoons white flour or cornstarch (1.44 mg)
Preheat Oven to 450°F
Wash, core and slice the apples. Place slices into a bowl with some ascorbic acid or a tablespoon of fruit fresh.
Wash the cranberries. Mix the cranberries in. Add in the sugar, cinnamon and cornstarch and stir all together until well mixed.
Pour into pie shell and balance it out. Take the crumble mix and sprinkle it generously around the top.
Bake 450°F on a baking sheet or spread out aluminum wrap under the pie pan to catch any bubbling over. Bake at 450°F for ten minutes, then reduce heat to 350°F for 30 to 40 minutes.
Serve hot or warmed.
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