How are you all faring in this sometimes-stressful season??
I hope you're all able to make even a little time for yourselves, whether that be slipping off to your crafty nook or even just taking a few minutes for a quiet cup of tea/hot chocolate (whatever your favourite is!)
It is RIDICULOUSLY hot here in Perth, it will be...(wait for it)...38 degrees on Christmas day...that's 38 degrees CELCIUS... that is 100.4 F... *don't all rush to buy me a plane ticket to the USA where I can sit in the snow and cool down!!*--actually, feel free to! lol.
Anyway, given that this is a time for family, friends, laughter, love and quite often, a bit of food (or more than a bit! *wink*), I thought I'd share with you the favorite recipe of our good friend Barbi! I got this recipe from her many MANY weeks ago and I'm sure she thought I forgot about it, but I didn't--I've been saving it!
As I'm sure you all know (but just in case you didn't), we at a2z Scrapbooking Supplies, donate towards Coeliac Disease and Behcet's Disease research--some of our volunteers suffer from, or have family members with these diseases too. So at this time of year when so many people are being indulgent with their food, people who have Coeliac or Behcet's Disease (which can often lead to diabetes due to the medications required), aren't able to just forgo their normal careful eating.
Therefore, this recipe is *happily* "diabetes friendly" and I'm sure delicious to boot. I haven't made it yet, but I will be attempting my FIRST apple pie for my dad in the next day or two :) (wish me luck!)
So, without further ado, here is Barbi's favorite Apple Praline Pie and her (super easy to follow) instructions:
APPLE PRALINE PIE (DIABETIC VERSION)
***crust***1 box Pillsbury pie crusts
***filling***6 cups thinly sliced peeled apples3/4 cup Splenda (regular, not the baking kind)1/4 cup white whole wheat flour1 teaspoon ground cinnamon1/4 teaspoon salt
***topping***1/2 cup Splenda Brown Sugar Blend2 Tbl Skim Milk1/2 cup chopped pecans
Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
In large bowl, mix apples, granulated sugar, flour, cinnamon and salt; toss lightly. Spoon mixture into crust-lined pie plate. Dot with 1 tablespoon butter. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 50 to 55 minutes or until apples are tender and crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of bake time to prevent excessive browning.
In 1-quart saucepan, melt 1/4 cup butter; stir in brown sugar and half-and-half. Slowly heat to boiling; remove from heat. Stir in pecans; spread over top of pie. Place pie on cookie sheet.
Bake 5 minutes longer or until topping bubbles. Cool at least 1 hour before serving.
Here is a little bit about Barbi for you to read while the apple pie cools *if you can wait that long*
My name is Barbi and I love to cook, unfortunately I love to eat too. Since being diagnosed with Type II Diabetes I have attempted to live a healthier lifestyle and a big part of that is food. My husband and I love to try new recipes. We love down home cooking and all the comfort foods you remember as a child. I started my blog to feature our attempts to make these recipes, whether they be my own tried and true ones or new ones we find along the way, healthier in some way. Though not every recipe on this blog is Diabetic friendly the majority of them are yet they can be easily adapted for those not looking for Diabetic related dishes.
ABOUT THIS RECIPE
I saw this recipe for Apple Praline Pie on the Pillsbury website and thought it looked so good but being Diabetic I really have to watch my sugar so I decided to try and make this as carb friendly as I could without losing its taste. Since my dear husband is the dessert maker in this house I asked him if he would make it for me but with a few substitutions which he was happy to do.
It came out delicious and was enjoyed by all even though I am the only one watching my sugar intake. If you want the full sugar version you can find it on the Pillsbury website.
Anyhoo, hope you enjoyed!! I thought it might be a nice addition to your Christmas dessert menu (or give you something to bake if you didn't have any ideas yet!!)
Talk to you soon sweets!! (we have a VERY exciting competition on the way too *cough* Copic Markers *Cough Cough*