Apple Pie – Apple Pie Diabetes

Form bulge and pour in egg and sweetener. Add butter in flakes and spread sugar evenly around the edge. Mix everything with a dough card and finally knead together to form a smooth shortcrust pastry. Rest this in the refrigerator for 1-2 hours.

For the filling, remove the skin from the apples, core them, cut them into eighths and slice them. Squeeze lemon. Season apples with juice of one lemon, sweetener and cinnamon of choice.

Grease a 26 cm dia pie or tart pan.

Roll out about half of the dough to the size of the pan and line it with it. Prick several times with a fork. Spread apple filling evenly on top. Roll out 2nd sheet of the remaining dough and cover apples with it. Remove excess dough and use to garnish apple pie. Spread thinly with condensed milk and bake in heated oven at 160 °C convection oven for 40 min. Sprinkle with low-calorie sprinkled nuts, divide into 14 pieces and serve while still warm with semi-solid whipped cream.

Note on “sugar “*: You can use fructose or the same mass of table sugar (which, according to the new dietary recommendations, can also be used by diabetics in small quantities). Its lower sweetening power can be compensated by adding liquid sweetener as needed. This does not change the calorie and carbohydrate information of the recipe.

Calculation per unit: Approximately 150 calories, 3 g egg white, 8 g fat, 18 g carbohydr

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