Cin's "Rustic Apple Pie"
Well, I wanted to eat some dessert too...so since I am a diabetic I made it this way.
We ate it right from the oven while it was hot with vanilla ice cream melting down over it (OhMyGoodness...delicious).
(My recipe and My photos: CinStraw)
- 2 Tbsp
- unsalted butter
- 1/4 c
- packed brown sugar/splenda blend
- 2 Tbsp
- splenda (white)
- 4 1/2 c
- sliced, (cored and peeled) fuji apples
- 4 1/2 c
- sliced, (cored and peeled) gala apples
- 2 tsp
- fresh lemon juice
- 1 tsp
- ground cinnamon
- 1/2 pkg
- (1-sleeve) of pillsbury refrigerated pie dough
CINNAMON AND SPLENDA MIXED (I KEEP MIXED IN A SHAKER-JAR)
I CAN'T BELIEVE IT'S NOT BUTTER BUTTER SPRAY
PREHEAT OVEN TO 375°; SET OVEN RACK IN THE MIDDLE OF OVEN
How to Make Cin's "Rustic Apple Pie"
- 1Melt the 2 T of butter in a large skillet (or heavy bottom saucepan) over medium-high heat.
Add brown sugar/splenda blend and white splenda; cook 2 minutes or so, until sugars dissolve.
Stir in apple slices, lemon juice and cinnamon (or nutmeg; or 1 t each whatever you like best).
Cover, reduce heat, and cook 20 minutes or until apples are tender, stir occasionally.
Remove from heat and let cool to room temperature.
- 2Place the pie dough into an 8" round deep-dish baking pan and shake some cinnamon/splenda over dough (as much as you'd like).
Pour cooled apples in center of dough, staying about 2" from edges.
Fold the edges of dough up toward the center, dough only partially covering your apple mixture, leave it wavy around the edges.
Spray the edges of dough, (part you pulled up over fruit mixture), with some I Can't Believe it's Not Butter butter.
Then shake with the cinnamon/splenda, that you've mixed in a shaker-jar, evenly over dough.
Bake the at 375° for 30 to 45 minutes or until golden brown and juices are bubbling.
(I only baked it for 30 minutes, but I know ovens vary, so bake it until it's done for you).