My family really liked this pie. It tasted great and tasted just like gramma makes. When I made this I made a cream cheese crust. Christine (internetnut)

Sugar Free Apple Pie

Recipe #77349 | 1¼ hours | 15 min prep | add private note

 

I found this recipe on a Splenda ad, tried it and modified it a bit. I have made it several times for my husband who will NOT eat anything sugarfree...he really likes this version of apple pie.

By: Quilting B.
Nov 26, 2003

SERVES 8 (change servings and units)

Ingredients

• 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

Directions

1. 1

   Prepare piecrusts according to package directions, fit 1 piecrust into 9 inch pie plate.

2. 2

   Stir together Splenda, flour, cinnamon mixture.

3. 3

   Stir and coat apples with flour sugar mixture, pour into pie plate, dot with pieces of butter.

4. 4

   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.

5. 5

   Bake at 350 degrees for 50-55 minutes.

6. 6

   Makes 8 servings.

7. 7

   Great with Sugar Free ice cream or Lite Frozen whipped topping on it.

Hi Christine,

What is the recipe for the cream cheese crust? Sounds really good! Thanks,

Diana

When I made this I made a cream cheese crust. Christine (internetnut)

Yes it is very good! It's became the only crust I use now. It makes such a tender crust. Christine (internetnut)

Cream-cheese Pie Crust

Recipe #97877 | 15 min | 15 min prep | add private note

 

This is especially good with strawberry or other berry pie. I have used it with Strawberry Pie.

By: Marg (CaymanDesigns)
Aug 16, 2004

SERVES 8 (change servings and units)

Ingredients

• 1 cup flour
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening
• 1/2 cup cream cheese
• 2 tablespoons water

Directions

1. 1

   Preheat the oven to 425°F if you are baking the pie shell.

2. 2

   Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor.

3. 3

   Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles, it will be irregular, and some pieces will be larger than others, or process with"pulses" in a food processor.

4. 4

   Sprinkle the water evenly over the mixture, a little at a time, stirring with a fork or with"pulses" after each addition to distribute the water evenly.

5. 5

   Depending on the moisture in the cream cheese, the dough might not need all of the second tablespoon.

6. 6

   If it feels quite soft (but not sticky), and holds together in a rough ball, it is ready to roll out.

7. 7

   Shape it into a cake about 1 inch thick.

8. 8

   Dust your rolling surface and rolling pin with flour, and roll the dough into a circle about 1/2 inch thick and at least 2 inches larger than the inverted pie pan.

9. 9

   Transfer the dough to the pie pan, trim and crimp the edges, and the pie shell is ready to he filled before baking, or to be partially baked or fully baked.

10. 10

    To bake the pie shell; ***** the dough all over with a fork at 1/2-inch intervals.

11. 11

    Press a 12-inch square of heavy-duty foil snugly into the pie shell.

12. 12

    Bake for 6 minutes, then remove the foil and bake for 4 minutes more if you want a partially baked shell.

13. 13

    If the dough begins to puff or swell, pu**** down with the tines of a fork.

14. 14

    If you want a fully baked shell, bake for 8 to 10 minutes more, or until it is lightly browned.

Thanks so much Christine for posting. I'll try it soon.

Diana

Hope you like it! Christine (internetnut)