What types/combo of apples can I use to make a sweet apple pie without using sugar?!
I will be baking an apple with no sugar and none of that yucky splenda/equal sugar (not really good as a substitute sugar IMO 10x as bad a regular sugar IMO but I digress)!.
what types or combinations of apples like Golden Delicious, McIntosh, Gala, Granny Smith can I use to make a sweet apple pie without sugar!?!?
also, what type of pie dish or pie pan makes the bottom crust crispy and not too soggy or mushy!?!?
Thank you for all the answersWww@FoodAQ@Com
what types or combinations of apples like Golden Delicious, McIntosh, Gala, Granny Smith can I use to make a sweet apple pie without sugar!?!?
also, what type of pie dish or pie pan makes the bottom crust crispy and not too soggy or mushy!?!?
Thank you for all the answersWww@FoodAQ@Com
Answers:
Use a combination of red or yellow delicious apples and some like galas!. Do NOT use Granny Smith or Rome as these need sugar!. Make it like you ordinarily would with cinnamon or apple pie spice and you and use a little honey for sweetener!. Honey is much healthier, but Sugar in small amounts also is not bad for you and you can use unefined sugar!. As far as the crust is concerned, bake it about minutes before you put the filling in and then fill it and bake it as you do for an apple pie!. Www@FoodAQ@Com
I have had good luck making apple desserts with red delicious apples, if you don't mind a mushy texture!. They have a lot of natural sugar!.
Keep in mind that using sweet varieties of apples is really just a different way of adding sugar!. If your objection is to "processed" sugar, that's fine, but if you are trying to cut calories or make something suitable for a diabetic, it won't work!.
For the crust, I suggest a glass pan, but bake for 5 minutes before you add the other ingredients!.Www@FoodAQ@Com
Keep in mind that using sweet varieties of apples is really just a different way of adding sugar!. If your objection is to "processed" sugar, that's fine, but if you are trying to cut calories or make something suitable for a diabetic, it won't work!.
For the crust, I suggest a glass pan, but bake for 5 minutes before you add the other ingredients!.Www@FoodAQ@Com
I always find that granny smith makes good pie and crumble, although i would add a little sugar, only to stop apples going brown(a tbsp is enough)!.
also to stop the bottom of your pie goes mushy, you need to blind bake it!. to do this line your tin/dish put baking paper in !?( larger than your dish) and put in some dried beans and lentils and bake for 10 Min's, allow to cool before adding your apples!. hope this works for you!.xWww@FoodAQ@Com
also to stop the bottom of your pie goes mushy, you need to blind bake it!. to do this line your tin/dish put baking paper in !?( larger than your dish) and put in some dried beans and lentils and bake for 10 Min's, allow to cool before adding your apples!. hope this works for you!.xWww@FoodAQ@Com
Different apples have both different textures and different amounts of sweetness and tartness!.
So the apples you choose will depend on what type of pie you like most!.
Www@FoodAQ@Com
So the apples you choose will depend on what type of pie you like most!.
Www@FoodAQ@Com
RED INDIAN Kashmiri quality very goodWww@FoodAQ@Com
First off I do not know what IMO means!? so onward,
Traditionally , apple pies are made with crisp tart apples, they hold there shape and bake up better that soft apples like golden delicious!. If you put Absolutely No sugar in your pie it is going to be something you may not be so eager to eat!. It is buy its very nature supposed to be sweet!. IT IS a dessert not a savory dish!. I would not recommend baking with splenda Either it gives me a headache!? Not to sure why perhaps because it is a processed Mystery sugar!? If you are this adamant about not using sugar I really do not know what to say!. Sugar is not a bad thing if not over used!. Perhaps your solution would be to cut out 75% of the sugar content and add other fruits like raisins!. Like in the Pepperidge farm turn overs!. If your crust is mushy there is to much liquid in your pie!. Do you put thickener in your pie such as corn starch!? flour !?
10 X sugar is confectionery sugar designed for frosting's and glazes and NOT really to bake with !.IT will make your pie a gummy mess!. I believe they add cornstarch to it to make icing firm up!. 10 x is the grinding process they put it through
Calorie for calorie HONEY and SUGAR have the very same content ONE is NO better than the other SORRY!. Honey is also adding additional liquid to the pie= mushy crust
Cooking and baking 25+ YearsWww@FoodAQ@Com
Traditionally , apple pies are made with crisp tart apples, they hold there shape and bake up better that soft apples like golden delicious!. If you put Absolutely No sugar in your pie it is going to be something you may not be so eager to eat!. It is buy its very nature supposed to be sweet!. IT IS a dessert not a savory dish!. I would not recommend baking with splenda Either it gives me a headache!? Not to sure why perhaps because it is a processed Mystery sugar!? If you are this adamant about not using sugar I really do not know what to say!. Sugar is not a bad thing if not over used!. Perhaps your solution would be to cut out 75% of the sugar content and add other fruits like raisins!. Like in the Pepperidge farm turn overs!. If your crust is mushy there is to much liquid in your pie!. Do you put thickener in your pie such as corn starch!? flour !?
10 X sugar is confectionery sugar designed for frosting's and glazes and NOT really to bake with !.IT will make your pie a gummy mess!. I believe they add cornstarch to it to make icing firm up!. 10 x is the grinding process they put it through
Calorie for calorie HONEY and SUGAR have the very same content ONE is NO better than the other SORRY!. Honey is also adding additional liquid to the pie= mushy crust
Cooking and baking 25+ YearsWww@FoodAQ@Com
Fruit Pie
Fruit pie can be made any time of year with the fruits that are currently in season!. You can also use frozen fruits and dried fruits (and you can always toss some dried fruits like raisins and dates in with the fresh fruit, too!), but don't use canned fruits if they are packed in a sugar syrup!. Look for canned fruits packed in water!. But fresh fruits are best and you can still take advantage of summer's bounty!. Some popular fruit pies are berry (blueberry and blackberry pies are two of my favorites!), apricot, peach, cherry, and of course, apple!.
Virtually any sweetener could be used, according to your taste and need: Agave Nectar, Barley Malt Syrup, Birch Syrup, Brown Rice Syrup, Date Sugar, Evaporated Cane Juice, Fruit Spreads, Honey, Maple Syrup, Stevia (remember to check product label for sugar equivalent measure, Vegetable Glycerin, Xylitol or homemade Apple Syrup!.
These general directions for fruit pies are modified from the classic cookbook Joy of Cooking!.
makes one 8-inch pie, or four 4-inch ramekins or eight 3-inch ramekins
Crust:
2 recipes Sweet Butter Crust or Sweet Butter Crust with Nuts
Filling:
The fillings for fruit pies are very simple: just fruit, a sweetener, and a thickener!. Optionally, you can add flavorings such as vanilla or almond extracts or liquors (alcohol will evaporate out during baking), or spices such as cinnamon or nutmeg!.
4 cups fresh fruit (or 3 cups cooked fruit)
sweetener to taste (1/2 cup to 1 3/4 cups, depending on the type of fruit and its degree of ripeness and sweetener used)
2 tablespoons cornstarch, arrowroot starch, or tapioca starch
1/4 cup water
a few drops flavoring extract, or to taste (optional)
1/4 cup liquor, or to taste (optional)
1/4 teaspoon spice, or to taste (optional) 1 1/2 tablespoons lemon juive (optional, but will perk up flavor) 2 tablespoons butter (optional, but delicious)
1!. Preheat oven to 450 degrees F!.
2!. Line a pie pan or ramekins with pie dough, and roll out dough for the top crust!.
3!. Prepare the fruit by washing and removing any inedible parts, then cut into bite-sized pieces, if necessary!. Place in a large mixing bowl!.
4!. Mix the thickener in the water to dissolve, then add sweetener, flavoring extract, liquor, spice, and lemon juice and mix until well blended!.
5!. Pour this mixture over the fruit and stir gently until all the fruit is covered!. Let stand for 15 minutes!.
6!. Turn the fruit into the pie shell and dot with butter!.
7!. Cover pie with the top crust and prick it all over with a fork to release steam!.
8!. Bake for 10 minutes, the reduce the heat to 350 degrees F and bake 35 to 40 minutes or until golden brown!. (You might want to put a foil-covered cookie sheet on the oven shelf below to catch any drips!.)
______________________________________!.!.!.
Sweet Butter Crust
Use this for any sweet pie or just make "pie crust cookies"!.
makes enough for one 8-inch pie
1 1/3 cup flour
1 tablespoon unrefined cane sugar (such as Sucanat or Rapadura)
1/4 teaspoon salt
11 tablespoons cold butter (cut into small pieces)
about 4 tablespoons water
1!. Preheat the oven to 400 degrees F!.
2!. Put the flour, xylitol and salt into a food processor and pulse!.
3!. Add the bits of butter and pulse until the mixture resembles coarse meal!.
4!. Add the water a bit at a time!. When I tested this recipe, I used the whole 4 tablespoons and the dough did not "come together", but it held together perfectly when I formed the crust!.
5!. Dump the crumbs of dough into a 9" pie pan and just push it into place with your fingers, using a "smearing" motion rather than a "patting" motion!. Make sure the thickness is even all around!.
6!. Refrigerate for 30 minutes (or freeze for 15 minutes)!.
TO PRE-BAKE THE CRUST:
1!. Prick the bottom and sides of the crust with a fork!.
2!. Line with parchment paper and fill with beans or pie weights!.
3!. Bake until the edges of the crust begin to turn color, about 15 minutes!.
4!. Remove from the oven and let cool for 2-3 minutes!.
5!. Remove weights and paper, and return crust to oven to bake another 5 minutes!.
6!. Let cool completely, about an hour!.
TO PRE-BAKE THE UNFILLED PIE SHELL:
1!. Preheat your oven to 400 degrees F!.
2!. Line the pie pan with the dough!.
3!. Prick the dough all over with a fork, leaving about one-half inch between pricks!. Press a square of aluminum foil or parchment paper over the crust and fill with beans, rice, or baking weights to prevent the crust from puffing up!.
4!. Bake for about 10 minutes, then remove weights and continue to bake until the crust is golden!. Time will depend on size, from 15-30 minutes!.
5!. Allow to cool before filling!.
TO BAKE CRUST IN COOKIE SHAPES:
1!. Preheat your oven to 400 degrees F!.
2!. Roll out the dough and cut it into desired shapes with a knife or cookie cutter!.
3!. Place cutouts on a cookie sheet linWww@FoodAQ@Com
Fruit pie can be made any time of year with the fruits that are currently in season!. You can also use frozen fruits and dried fruits (and you can always toss some dried fruits like raisins and dates in with the fresh fruit, too!), but don't use canned fruits if they are packed in a sugar syrup!. Look for canned fruits packed in water!. But fresh fruits are best and you can still take advantage of summer's bounty!. Some popular fruit pies are berry (blueberry and blackberry pies are two of my favorites!), apricot, peach, cherry, and of course, apple!.
Virtually any sweetener could be used, according to your taste and need: Agave Nectar, Barley Malt Syrup, Birch Syrup, Brown Rice Syrup, Date Sugar, Evaporated Cane Juice, Fruit Spreads, Honey, Maple Syrup, Stevia (remember to check product label for sugar equivalent measure, Vegetable Glycerin, Xylitol or homemade Apple Syrup!.
These general directions for fruit pies are modified from the classic cookbook Joy of Cooking!.
makes one 8-inch pie, or four 4-inch ramekins or eight 3-inch ramekins
Crust:
2 recipes Sweet Butter Crust or Sweet Butter Crust with Nuts
Filling:
The fillings for fruit pies are very simple: just fruit, a sweetener, and a thickener!. Optionally, you can add flavorings such as vanilla or almond extracts or liquors (alcohol will evaporate out during baking), or spices such as cinnamon or nutmeg!.
4 cups fresh fruit (or 3 cups cooked fruit)
sweetener to taste (1/2 cup to 1 3/4 cups, depending on the type of fruit and its degree of ripeness and sweetener used)
2 tablespoons cornstarch, arrowroot starch, or tapioca starch
1/4 cup water
a few drops flavoring extract, or to taste (optional)
1/4 cup liquor, or to taste (optional)
1/4 teaspoon spice, or to taste (optional) 1 1/2 tablespoons lemon juive (optional, but will perk up flavor) 2 tablespoons butter (optional, but delicious)
1!. Preheat oven to 450 degrees F!.
2!. Line a pie pan or ramekins with pie dough, and roll out dough for the top crust!.
3!. Prepare the fruit by washing and removing any inedible parts, then cut into bite-sized pieces, if necessary!. Place in a large mixing bowl!.
4!. Mix the thickener in the water to dissolve, then add sweetener, flavoring extract, liquor, spice, and lemon juice and mix until well blended!.
5!. Pour this mixture over the fruit and stir gently until all the fruit is covered!. Let stand for 15 minutes!.
6!. Turn the fruit into the pie shell and dot with butter!.
7!. Cover pie with the top crust and prick it all over with a fork to release steam!.
8!. Bake for 10 minutes, the reduce the heat to 350 degrees F and bake 35 to 40 minutes or until golden brown!. (You might want to put a foil-covered cookie sheet on the oven shelf below to catch any drips!.)
______________________________________!.!.!.
Sweet Butter Crust
Use this for any sweet pie or just make "pie crust cookies"!.
makes enough for one 8-inch pie
1 1/3 cup flour
1 tablespoon unrefined cane sugar (such as Sucanat or Rapadura)
1/4 teaspoon salt
11 tablespoons cold butter (cut into small pieces)
about 4 tablespoons water
1!. Preheat the oven to 400 degrees F!.
2!. Put the flour, xylitol and salt into a food processor and pulse!.
3!. Add the bits of butter and pulse until the mixture resembles coarse meal!.
4!. Add the water a bit at a time!. When I tested this recipe, I used the whole 4 tablespoons and the dough did not "come together", but it held together perfectly when I formed the crust!.
5!. Dump the crumbs of dough into a 9" pie pan and just push it into place with your fingers, using a "smearing" motion rather than a "patting" motion!. Make sure the thickness is even all around!.
6!. Refrigerate for 30 minutes (or freeze for 15 minutes)!.
TO PRE-BAKE THE CRUST:
1!. Prick the bottom and sides of the crust with a fork!.
2!. Line with parchment paper and fill with beans or pie weights!.
3!. Bake until the edges of the crust begin to turn color, about 15 minutes!.
4!. Remove from the oven and let cool for 2-3 minutes!.
5!. Remove weights and paper, and return crust to oven to bake another 5 minutes!.
6!. Let cool completely, about an hour!.
TO PRE-BAKE THE UNFILLED PIE SHELL:
1!. Preheat your oven to 400 degrees F!.
2!. Line the pie pan with the dough!.
3!. Prick the dough all over with a fork, leaving about one-half inch between pricks!. Press a square of aluminum foil or parchment paper over the crust and fill with beans, rice, or baking weights to prevent the crust from puffing up!.
4!. Bake for about 10 minutes, then remove weights and continue to bake until the crust is golden!. Time will depend on size, from 15-30 minutes!.
5!. Allow to cool before filling!.
TO BAKE CRUST IN COOKIE SHAPES:
1!. Preheat your oven to 400 degrees F!.
2!. Roll out the dough and cut it into desired shapes with a knife or cookie cutter!.
3!. Place cutouts on a cookie sheet linWww@FoodAQ@Com