With today being National Pie Day it seems only appropriate that I offer a Pie recipe. But first things first.... Thank you to Tammy at The Pink Magnolia for coming up with the idea that we, as a blogging community all contribute a recipe. A big thank you goes out to Artsy for contributing the graphic we are all using for this event. Tammy's blog is by invitation only, but if you drop her an e-mail from her profile page she will most likely invite you in. She will have Mr Linky set up on her blog so drop by and check out some great recipes.
With all of that said, it is time to get down to business and let go of these wonderful recipes that I have in my possession. I am going to follow the healthy eating way of thinking with these recipes. Yes, I did say 'THESE'. I have two recipes that are healthy as far as healthy can go when it comes to pies. They are perfect for the diabetic in your life or even someone that wants to eat pie and still eat healthy. My family has no problem eating either one of these pies, and that would include the children. OK then...... turn on the printer, here comes those recipes.
1 Cup Splenda
1 tsp. Lemon or Lime Juice
8 oz. Cool Whip (Reduced Fat)
8 oz. Philly Cream Cheese (softened)
1 Graham Cracker Crust (Reduced Fat)
Directions
Mix Philly and Splenda well.
Add Cool Whip and Lemon or Lime Juice..... Mix well
Pour into Graham Cracker Crust and refrigerate until firm.
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No Sugar Apple Pie
Ingredients
6 cups apples, sliced
1 cup apple juice, frozen concentrate
1 tablespoon corn starch
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla
1 tablespoon butter
Directions
Prepare your favorite pie crust recipe for a 10” double crust. Prepare apples: heat apple juice concentrate in saucepan (Use undiluted frozen apple juice concentrate.) and add apple slices. Cover and simmer until almost tender. Stir in cornstarch (made into a paste with a little water). Add cinnamon, nutmeg, and vanilla. Pour apple mixture into unbaked pie shell. Dot with butter or margarine. Cover with top crust and crimp edges. Bake 15 minutes at 450 degrees. Cover edges with foil and return to oven. Lower temperature to 350 degrees and bake an additional 30 minutes.
~ENJOY~
