Monday, August 16, 2010

Mom's Apple Pie (Literally)

My Dad was a diabetic, and that not only played a big role in the way I ate as a kid--I never had normal Kool-Aid, for example-- but also has affected the way I eat as an adult.  I've got bad genes; it's as simple as that.  

For as long as I remember, Mom made apple pie.*  It was diabetic-friendly, and I love it.  I may have mentioned that this is a difficult time of year at work, and perhaps as a result of that I have been craving this pie, the ultimate comfort food from my childhood, for a few weeks.  I refused to ask Mom to make me one since she was getting ready to go back to school to teach the houligans, so I decided I needed to bite the bullet and learn to make it myself.

People who eat normal pie might not like this--there's no added sugar, there's no sugary crumble on top.  But for me, this is what pie is supposed to taste like.  

We ate half the pie yesterday.  I could have eaten the rest.  According to Weight Watchers, a piece of pie is 7 points.  That's not great, but it's not horrible either.  I'd like to find a way to make a crust that was lower in points, but I admit that I'm not willing to put a lot of effort into it.  We bought fat free vanilla frozen yogurt that we ate with this, and it's actually pretty good.  I wouldn't mind another round right now, actually.

4 - 6 c. peeled, sliced apples (I used closer to 6 cups--it just needs to be mounded up in the bottom pie crust while still able to fit the second crust on top)
2 t. cinnamon (I used lots more--I love me some cinnamon)
12 oz. unsweeted frozen apple juice concentrate
4 T. cornstarch
2 pie crusts

Toss apple slices with cinnamon. 

Place apple juice in saucepan and begin to heat.  When the apple juice is just melted but still cold, add the cornstarch.  Squish out lumps and cook, stirring often, until mixture is slightly clear and thickened.

Place apple slices into a pie crust.  

Pour hot juice/cornstarch mixture over the apples.  

Top with second pie crust.  Crimp edges to seal.  Cut a few slices in the top for steam to escape.

Bake at 425 for 10 minutes, then 350 for 35 minutes.

Attempt to wait until pie is completely cooled before cutting.  Fail miserably, and scoop warm pie into bowl and top with vanilla frozen yogurt.  Thank God for mom and apple pie.  


*I know it's cliche.  It's also tasty.  There is a reason that certain cliches exist.


  1. Nothing more comforting than mom inspired food :o)

  2. I LOVE apple pie! How about using Splenda--would that work for your mom? I could not imagine eating a pie without the sweet kick, but this pie certainly would do just fine for me!

  3. Yum! Keep your chin up. Hope the difficult time passes soon. :)