Vicsetter
Well-Known Member
- Relationship to Diabetes
- Type 2
As I have had a massive crop of bramley apples this year (30 of my small tree) I have been experimenting with apple pie and found this adapted recipe doesn't cause too much trouble:
Serving Size : 8 Preparation Time :0:00
Filling:
1 kilogram Bramley Apples -- peeled, cored and sliced
15 grams canderel
1/2 teaspoon cinnamon
3 tablespoons plain flour
Pastry:
225 grams butter
50 grams golden caster sugar (i'm guessing canderel substitute)
2 eggs
350 grams plain flour
For the Pastry:
Beat the butter and sugar in a large bowl until just mixed
Break the 1 Egg and 1 egg yolk (keep the white for later) into the mix and beat for about 1 minute (it will look like scrambled egg)
work in the flour with a wooden spoon until it starts to clump. Gather
together into a ball, wrap in cling film and put in fridge for 45 minutes
For the Filling:
Peel, core and slice the apples and dry. Toss with the canderel (or 140g
caster sugar), cinnnamon mix
Take the pastry and cut of one third for the pie top
lightly grease an 8inch loose bottom tin. Roll out the pastry and place
in the pie dish.
pile the apples into the pie dish, brush the pastry rim with water
roll out the reserved pastry and place on top of the pie, seal the edge
and trim.
brush with the reserved egg white and sprinkle with caster sugar. Cut
three slots in the top
bake at 170 degrees (fan) for 40-45 minutes until brown.
One eight portion is 60gram carb, so probably use a smaller portion.
Serving Size : 8 Preparation Time :0:00
Filling:
1 kilogram Bramley Apples -- peeled, cored and sliced
15 grams canderel
1/2 teaspoon cinnamon
3 tablespoons plain flour
Pastry:
225 grams butter
50 grams golden caster sugar (i'm guessing canderel substitute)
2 eggs
350 grams plain flour
For the Pastry:
Beat the butter and sugar in a large bowl until just mixed
Break the 1 Egg and 1 egg yolk (keep the white for later) into the mix and beat for about 1 minute (it will look like scrambled egg)
work in the flour with a wooden spoon until it starts to clump. Gather
together into a ball, wrap in cling film and put in fridge for 45 minutes
For the Filling:
Peel, core and slice the apples and dry. Toss with the canderel (or 140g
caster sugar), cinnnamon mix
Take the pastry and cut of one third for the pie top
lightly grease an 8inch loose bottom tin. Roll out the pastry and place
in the pie dish.
pile the apples into the pie dish, brush the pastry rim with water
roll out the reserved pastry and place on top of the pie, seal the edge
and trim.
brush with the reserved egg white and sprinkle with caster sugar. Cut
three slots in the top
bake at 170 degrees (fan) for 40-45 minutes until brown.
One eight portion is 60gram carb, so probably use a smaller portion.