Diabetics need not give up their favorite pies, but can enjoy them occasionally. However, one must be careful to limit the fillings to fruits or vegetables that are good for diabetics. Use small amounts of canola oil, olive oil, or soft margarines (liquid or tub types) instead of butter or shortening while cooking.
- 4 cup blueberries (unsweetened)
- 1 pie crust
- 4 tsp. splenda or any other sugar substitute
- 1 tbsp. lemon juice
- ¼ tsp. cinnamon
- 2 tbsp. quick tapioca
- Pinch of nutmeg
- 8-10 drops liquid butter flavoring
You can use fresh or frozen blueberries for this recipe. Preheat the oven to 425 °F. Place the crust in a 10-inch pie plate. Pick the softest blueberries, and wash them thoroughly. In a mixing bowl, whisk the splenda, lemon juice, cinnamon, tapioca, and nutmeg together. Stir in the berries, being careful not to crush them, and pour the mixture into the crust.
Cover the pie with the crust top, and slit it. Bake it in the oven at 425 °F for 10 minutes. Then, lower the heat to 325 °F, and bake for another 45 minutes or until the crust turns golden brown, and the filling is bubbly. Let the pie cool on a wire rack, cut it into 8 equal slices, and serve.
- Pastry for double-crust 9-inch pie
- ¾ tsp. ground cinnamon
- 3 tbsp. cornstarch
- ¼ tsp. salt
- 8 cups baking apples (sliced, cored, peeled)
- ½ cup splenda or any other sugar substitute
- ¼ tsp. ground nutmeg
Preheat the oven to 425° F. Dust a smooth surface with flour. Place half of the pastry on this surface, roll it, and cut it in a circle that is an inch larger than the base of the pie pan. Carefully place the pastry in the pan. In a large mixing bowl, whisk the cornstarch, sugar substitute, cinnamon, nutmeg, and salt together. Add the apple slices to this, and toss. Fill the pie crust with this mixture, while arranging the apple slices in it.
Use the remaining half pastry to make the crust of the pie. Roll it into a circle large enough to match the top of the pie. One can also cut hearts of the pastry using a pastry cutter. Place the circle over the pie, seal the edges, and trim the excess. Press the pastry hearts on the crust. Carefully, place the baking pan in the oven. Bake the pie at 425 °F for 40-50 minutes till the pastry turns golden and the apples are tender. Let it cool before slicing.
- 1 pie shell
- 1½ cups cornflakes
- 1 cup pumpkin (canned or fresh, cooked)
- 1 tsp. diet margarine (melted)
- 2 packages dietetic butterscotch or vanilla pudding
- 1 large egg
- 1 tbsp. hot water
- 1 cup fat-free or skimmed milk
- ½ cup dietetic maple syrup
Preheat the oven to 325 °F. Crush the cornflakes. In a mixing bowl, blend the margarine with the water. Add in the cornflakes, and mix well. Place the pie shell into a pie pan, and spread the mixture evenly into the pan. Bake it for 8-10 minutes in the oven. Remove the pan, and allow it to cool.
Blend the pumpkin, butterscotch, egg, milk, and maple syrup in a large bowl, and pour it into a saucepan. Cook the mixture over medium heat, while stirring constantly until it reaches a boil. Then, let it come down to room temperature, and pour it into the pie shell. Place the pie shell in the refrigerator for an hour or two before serving.
These pies can be served with a scoop of sugar-free and fat-free vanilla ice cream. Alternately, one can make toppings such as a ginger chocolate crunch or a cranberry orange almond crunch, that are safe for diabetic patients. However, remember that these diabetic pie recipes must be eaten occasionally, so reserve them for special occasions.