I am known for my delicious apple pies in my family, so that's what I am going to be making for Thanksgiving this year!
I've been trying to reduce the amount of sugar in my deserts for a while, and I decided to try it out with my apple pie a few weeks ago. I substituted sugar for Splenda, and it's was still really tasty. I couldn't tell the difference, and neither could my mom or sister.
I first learned how to make apple pie in my high school foods class, and I've been tweaking it ever since. I hope you enjoy this recipe!
For crust (or you can buy unbaked pie shells)
2/3 cup and 1 tbsp. shortening
2 cups of flour
1 tsp. of salt
5 tbsp. ice water
3 large apples sliced (you might need more)
1/4 cup of Splenda sweetener
1 tbsp. flour
1/2 tsp. cinnamon
2 tbsp. butter
What to do:
1. Preheat oven to 425 degrees.
2. Mix Splenda, flour and cinnamon with apples. Set aside.
3. Use a pastry blender to cut shortening into the flour/salt mixture. Blend it until the flour is coated with the shortening (it should look like small peas).
4. Add water little by little until the flour is moist and can be gathered into a bowl. Split the ball in half.
5. With a rolling pin, roll one ball flat until it is just bigger than your pie pan. Ease rolled pastry into pan.
6. Fill pie pan with your apple mixture. Dot some butter onto the apple mixture.
7. Roll second ball of pie dough flat. Cover the pie and cut slits into the top.
8. Bake for 40 to 50 minutes.