just for kids

may 2004

Every time I fly to Cleveland to visit my granddaughters, even before we've left the airport, the eldest asks, "Grandma, when can we make my apple pie." Several years ago I gave her her first cookbook. Over the years, we've made many of the recipes together, but she loves the apple pie best. Although she thankfully does not have diabetes, she is restricted on her sugar intake by her parents and since I have diabetes, we use a sugar substitute.

Megan gets bored making the pie crust from scratch, so we've tried various pre-made frozen pie shells and have settled on the ready-to-bake pie crusts from the refrigerated section of the grocery store. They make a delicious old-fashioned bottom crust apple pie. Megan can use the vegetable peeler to peel the apples. After I've cored and cut them in half, with close supervision Megan can now slice the apples into a bowl of acidulated water (cold water with a dash or two of fresh lemon juice). Megan's Bottom Crust Apple Pie (makes 8 servings) 1 refrigerated piecrust (1 of 2 from a 15-ounce package) 3 tart apples, peeled, cored, and thinly sliced 1/3 cup Splenda 3/4 teaspoon cinnamon 1/8 teaspoon nutmeg 2 tablespoons margarine, cut into 8 pieces 1 tablespoon confectioners' sugar Reduced-fat Cool Whip (optional) Preheat oven to 375°F. Soften the piecrust as directed on the package and place it in the center of a nonstick baking sheet. Drain the apples and pile into a mound in the center of the piecrust, leaving 2 inches around the edge. Sprinkle with the Splenda, cinnamon, and nutmeg. Fold the pastry edge up over the apples. Place the margarine pieces on top of the apples. Bake for 45 minutes, or until the apples are bubbly and the crust is golden. Cool slightly and slide the pie out onto a large serving plate. Just before serving, place the confectioners' sugar in a wire sieve and sift the sugar onto the entire pie. Cut into wedges and serve with Cool Whip, if using. Per serving: 116 calories (46% calories from fat), 1 g protein, 6 g total fat (1 g saturated fat), 15 g carbohydrate, 0 cholesterol, 27 mg sodium, 74 mg potassium Exchanges: 1 carbohydrate (1/2 bread/starch, 1/2 fruit), 1 fat For other recipe your child can make, look in www.diabetic-recipe.com. FTG