Personal Chef Austin Texas
Splenda Cranberry Apple Pie Dessert Recipe
With The Holiday fast approaching here is a new sugar free idea to liven up your families dessert course. If you normally do the traditional desserts this gives you an additional option to add in a new sugar free dessert. It will throw your family a delicious,t art, sugar free curve-ball this Thanksgiving or Christmas. With diabetes running in my family, I have decided to try and make some desserts that would be a healthier option for my family during the Holiday season. I have chosen to use Splenda in this recipe. I think that the taste is really good, and it has been hard to tell that there is not actually sugar in this recipe. There are only the natural sugars from the apples, and dried cranberries in this recipe. If you have someone that has a sweet tooth, or really loves sweets this is a really good option!
Ingredients for your Cranberry Apple Dessert
Splenda Sugar Free Cranberry Apple Pie Ingredients list
Splenda Sugar Free Cranberry Apple Pie
3/4 cup Splenda sugar substitute
11/2 Tablespoon of cornstarch
1 tablespoon ground cinnamon
5 granny smith apples, peeled and sliced
1 cup of dried cranberries
1 tablespoon butter, cut up
1 teaspoon of cinnamon
2 teaspoons of fresh lemon juice
1/2 teaspoon of coarse salt
1/8 teaspoon of allspice
1 pinch of ground clove
1 package of Pillsbury deep dish frozen pie crusts
1 large egg, 1 Tablespoon of water for Egg Wash.
Directions for Assembly
Making your Cranberry Apple Pie Dessert
1. Prepare pie-crusts according to package directions, fit 1 pie-crust into 9 inch pie plate .
2. Stir together all ingredients except the butter, and apples.
3. Stir and coat apples with sugar spiced mixture, pour into your greased
pie plate. The mixture will be kind of powdery looking but that is okay
the apples will provide enough moisture to make a sauce during the cooking process.
4. Add the cubed butter, and scatter them throughout the pie.
5. 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
6. Make egg wash. Break and mix egg in a small bowl and whisk in 1
Tablespoon of water. Cover the top layer of the crust with a brush. This
will make your crust shiny.
Bake at 375 degrees for 45-55 minutes
If you want to make your own Whole Wheat Crust:
3 cups whole wheat flour
4 Tablespoons Splenda
1 teaspoon ground cinnamon
1/4 teaspoon of all spice
1 teaspoon baking powder
1 teaspoon salt
1 cup 1/2-inch cubes cold unsalted butter
10 tablespoons ice water
8 Tablespoons of cold skim milk
2 teaspoons of lemon zest
1 teaspoon of fresh lemon juice
In a medium bowl sift the flour, Splenda, cinnamon, all spice, baking powder and salt. Place the mixture into a food processor and add the butter and lemon zest. Pulse until the butter and lemon zest begin to make the mixture crumbly. Add in the water, milk, and lemon juice slowly while you pulse the dough until it starts to pull away from the side of the bowl. Add the dough to the fridge for about an hour. It will harden up when cold and makes the dough much easier to work with. Divide the dough in half into two equal balls. Lightly dust your surface with about 1-2 Tablespoons of whole wheat flour, roll out until about 1/4-inch thick. If you feel it start to stick add a little add more
flour to your surface, and continue rolling out your dough. Repeat the dusting process if you need too, in order to continue rolling out your dough . When you get it to the desired thickness you will place the first rolled out crust into the greased pie plate. After you have added your filling you will need to add the top crust layer. You will need to vent your top crust to let the steam out, and crimp your edges. I prefer to cut the slits/vents before I add the top layer, but you can do what is comfortable. This is how you make your own whole wheat pie crust.
The Texas Food Network on Facebook
Personal Chef and Catering page for Chef Shelley Pogue
Share with us on Pinterest find me on twitter: @chefshellp</a