Thursday, October 1, 2009

Sweeter Than Candy

Notorious for skipping school in my own time, I continue to make no reservation about pulling my own children out of school from time to time for a little “get-away,” “personal field trip,” and other such fun-seeking adventures. Sometimes that tiny little escape is sweeter than candy, keeps us from needing to take “actual sick days” and well worth the disruption of our over-scheduled lives. Today was the orchard and the baking of our first apple pie and crisp!...

Here Is What We Made:

The “YUMMIEST” Sugar Free Apple Pie
4 c Apple Slices (Peeled)
1 (small box) Sugar Free French Vanilla Pudding Mix
2 Tbsp Organic Smart Balance (Vegan Butter)
½ tsp Nutmeg
½ tsp Apple Pie Spice
1 tsp Ground Cinnamon
½ tsp (pure) Lemon Juice
2 9” Round Pie Crusts (one for top and another for bottom)

Directions: Peel and Slice Apples, Set Aside. Next, preheat oven to 350 degrees and make your crusts; fold over and set aside. Then mix all other ingredients and apples until there is a sticky covering. Assemble your pies with bottom crust, apple filling and then top crust, making sure to pinch the sides closed and leave a few air pockets or slits in the very top. Bake at least 45 minutes/until golden brown.

The “SPECTACULAR” Sugar Free Apple Crisp
The Filling
½ c Splenda Brown Sugar
2 tbsp Unsweetened Minute Tapioca
½ tsp Ground Cinnamon
4 c Apple Slices (Peeled)
The Topping
1 ¼ c Quick Oats Oatmeal/Approx 5 Packets of Plain Instant Oatmeal
½ c Organic Whole Wheat Flour
¼ c Splenda Brown Sugar
½ c Organic Smart Balance (Vegan Butter)

Directions: Peel and Slice Apples, Set Aside. Preheat Oven to 350 Degrees. Spray 8 x 8” pan or similar bakeware with non-stick spray. Combine Filling Ingredients in One Bowl and Mix Topping Ingredients in Another. Once finished with both mixtures, pour the Filling into your pan first, followed by the Topping. Bake 45-50 Minutes until crumbled topping is brown and crispy.


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