—Recipe from of Diabetic Living Magazine
This Apple Pie is a great finish for any meal, but it is especially perfect for diabetics who should always control their sugar intake to help protect themselves from Diabetic Retinopathy.
We Give it Straight A’s!
- A for the Apples that provide zing
- A for the Anjou pears which add texture and flavor
- A for the Apricots’ natural sweetness and a kick of vitamin A for good vision and overall eye health
- A+ for Awesome Autumn flavor that is also diabetic-friendly
- ¾ cup all-purpose flour
- ¼ cup whole wheat pastry flour or whole wheat flour
- ¼ teaspoon salt
- ¼ cup fat-free milk
- 3 tablespoons cooking oil
- ¼ cup brown sugar or brown sugar substitute*
- 1 tablespoon all-purpose flour
- 1 teaspoon apple pie spice
- 4 medium green Granny Smith apples, cored, quartered, and thinly sliced
- 1 medium Anjou or Asian pear, cored, quartered, and thinly sliced
- 1 (15 ounce) can unpeeled apricot halves in light syrup, rinsed drained, and sliced
*Brown Sugar Substitutes: Choose from Sugar Twin® Granulated Brown or Sweet ‘N Low® Brown. Follow package directions to use product amount equivalent to ¼ cup brown sugar.
Preheat oven to 375°F
In a medium bowl, stir together all-purpose flour, whole wheat pastry flour or whole wheat flour, and salt. Add milk and oil all at once to the flour mixture. Stir lightly with a fork until all is moistened. Form into a ball. Cover and set aside.
In a very large bowl, combine brown sugar, flour, and apple pie spice. Add apple slices, pear slices, and apricot slices. Toss gently to coat. Transfer fruit mixture to a 9-inch pie plate.
On a floured surface, use your hands to slightly flatten the pastry. Roll dough from center to edge into a circle about 12 inches in diameter. Cut 5 to 6 slits on top of crust. To transfer pastry,** wrap it around the rolling pin. Unroll pastry atop fruit mixture. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
Place pie plate on a foil-lined baking sheet. To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes; remove foil. Bake for 10 to 15 minutes more or until apples are tender and filling is bubbly. Cool about 1 hour. Serve slightly warm.