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diabetic apple pie


i have not made this diabetic apple pie that was originally printed in the international menu diabetic cookbook entitled iablochnyi pirog as a russian apple pie. food exchanges are: 1/2 bread and 1 1/2 fruit and 1 fat.


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  1. Sift flour and salt together in large bowl
  2. Stir in oil and water
  3. Knead dough 3-4 times until moist and elastic
  4. Roll into ball
  5. Cover
  6. Refrigerate for 10 minutes
  7. Place between 2 sheets of wax paper
  8. Roll dough into a 12-inch circle
  9. Place in 8" pie plate
  10. Trim edges and press with fork
  11. Poke a few holes in empty pie shell
  12. Brush with 1 egg white and bake for 5 minutes at 350-degrees f
  13. Remove from oven
  14. While crust is cooking start preparing apples
  15. Peel
  16. Core
  17. And slice apples
  18. Drop apples slices into bowl of cold water with 1 tb lemon juice
  19. Drain and dry before using
  20. Mix apple slices with half of lemon rind
  21. Cinnamon
  22. Nutmeg
  23. Coriander
  24. And apple juice concentrate
  25. Turn into pie shell
  26. Place in 350-degree oven and bake for 12-15 minutes
  27. While pie is cooking
  28. Whip 2 egg whites until stiff peaks form
  29. Add 1 / 2 tsp lemon rind and cream of tartar
  30. Continue beating until thick
  31. Remove pie from oven when done
  32. Pile merinque on top of it in decorative swirls
  33. Top with remaining lemon rind
  34. Return to oven
  35. Bake for 5-7 minutes longer or until merinque is golden brown

Step 26

Total Time in Minute 50

Ingredients Count 13

cooking diabetic apple pie

See More Relate Photo


Whole wheat pastry flour


Corn oil


Egg whites


Lemon juice


Zest of




Apple juice

Cream of tartar

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