SPLENDA-BERRY PIE
I found this recipe on Splenda's website and made a few alterations so that it is now super-easy to make. Now, I'm the kinda person that assumes that anything low-fat will be gross. However, this wasn't just good for a low calorie pie- it was the most excellent pie I have ever made! Seriously no one would ever guess it had Splenda in it- and with my alterations it's now easy as... pie?
Provided by Super-Wife
Categories Pie
Time 1h10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Allow all your frozen berries to dethaw in a sieve placed over a bowl. As they thaw, juice should drain into the bowl- save it! You need it for the a later step. (Thawing not included in prep time).
- Preheat you oven to 375 degrees.
- Pie crusts always have 2 in a package. Unroll one and place it flat in the freezer, unroll the other and set it in your 9 inch pie plate.
- In a tiny bowl beat together the egg yolk and water with a fork. This is called egg wash, and will make your crusts pretty and will work as "pie crust glue." Brush the egg wash around the rim of the pie crust in the pie plate.
- In another small bowl, add your cornstarch, then slowly pour one cup of the drained berry juice to the cornstarch while whisking briskly. It should not be lumpy by the time you're done.
- In a medium saucepan, add Splenda, then slowly add cornstarch, whisking the whole time. Stir constantly until mixture comes to a boil. Boil one minute.
- Stir in butter and fruit from sieve.Cool slightly and pour mixture into your pie shell.
- Take your remaining pie crust out of the freezer. (It should now be firm enough to work with- but work quickly!) Cut into 1 1/2 inch wide strips. Arrange strips in a lattice design over the filling. Trim strips even with lower pie crust, fold edges over and crimp to seal.
- Brush all visible pie crust with your egg wash that you made earlier.
- Bake for 40-45 minutes or until browned. You may want to cover the edges of your pie with foil so they don't burn.
- Allow to cool on a wire rack.
Nutrition Facts : Calories 393.2, Fat 21.3, SaturatedFat 7.7, Cholesterol 31.2, Sodium 346.8, Carbohydrate 48, Fiber 6.3, Sugar 14.5, Protein 4
JEFFS WILD & TAME DIABETIC BERRY PIE
Make and share this Jeffs Wild & Tame Diabetic Berry Pie recipe from Food.com.
Provided by Big King
Categories Pie
Time 18m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bake and cool pie shells according to directions on the pie shell packaging.
- Bring soda and cornstarch to a boil, stirring constantly.
- Remove from heat.
- Add Jello and stir to dissolve.
- Add berries to mixture and stir until all the berries are coated.
- Fill pie shell and pour remaining juice over pie.
- Refrigerate until pie is set, about 2 - 1/2 hours.
- Top with conservative amount of Cool Whip if you like.
Nutrition Facts : Calories 178.3, Fat 7.6, SaturatedFat 1.9, Sodium 121.4, Carbohydrate 26.2, Fiber 2, Protein 2.3
JEFFERSON DAVIS PIE
This pie is extremely rich and should be served in small wedges. It's especially good with a dollop of bourbon whipped cream.
Provided by Susan Hissam
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, mix white sugar, brown sugar, and flour.
- Add softened butter, cream, eggs and vanilla. Mix until well blended. Pour into 2 unbaked pie shells.
- Bake at 425 degrees F (220 degrees C) for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and continue baking for 45 to 50 minutes.
- Bourbon Whipped Cream: Whip cream and add sugar gradually until stiff peaks form. Once cream is whipped, gently fold in the bourbon.
Nutrition Facts : Calories 447.3 calories, Carbohydrate 40.3 g, Cholesterol 94.5 mg, Fat 30.6 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 16.2 g, Sodium 222.6 mg, Sugar 28.4 g
ANJOU BAKERY'S (MARION)BERRY PIE
Printed in the July 2011 issue of Sunset Magazine. If marionberries are unavailable, use blackberries although other berries will work: raspberry, strawberry, blueberry, etc. I was very lucky to have heirloom organic 'black cap' raspberries on hand to test in this pie recipe. There weren't enough of the 'black caps' to make a full pie though and I ended up baking a mini-pie. Note: For {{frozen}} berries, measure, thaw until somewhat softened, and use all juices.
Provided by COOKGIRl
Categories Dessert
Time 1h5m
Yield 1 9-inch pie
Number Of Ingredients 8
Steps:
- Crust: Combine dry ingredients in a stand mixer. Add butter and beat with paddle attachment on low speed, scraping bowl as needed, until pieces are raisin-size. Note: it was easier for me to use a food processor for this step.
- With mixer still on low speed, drizzle in 1 tablespoons ice water; beat until pastry comes together, 1 1/2 to 3 minutes. Form 1 1/4 cups into a disk and the rest into a smaller disk.
- Preheat oven to 375° with rack on bottom rung.
- On a lightly floured board, roll larger disk into a 12-in. circle. Loosen with a long metal spatula, gently roll around a rolling pin, then unroll into a 9-in. pie pan (if dough cracks, press back together).
- Fold edge under, so it's flush with pan rim, then crimp.
- Roll remaining dough into an 11-in. circle. With a cookie cutter, cut out enough shapes such as squares to cover most of pie. Set cutouts on a baking sheet; chill crust and cutout in the refrigerator for 15 minutes.
- Pie Filling: Stir together cornstarch and granulated sugar in a large bowl. Add berries with juices and toss to coat.
- Arrange evenly in pie shell. Lightly brush pastry cutouts with water and sprinkle with coarse sugar. Arrange cutouts over filling.
- Bake pie until filling bubbles and pastry is golden in center, 55 to 60 minutes (up to 1 1/2 hours if berries were frozen); if edge starts to get dark, cover with foil, and if pie starts to bubble over, put a rimmed pan underneath it.
- Let cool on a rack to room temperature, at least 3 hours.
PEACH BERRY PIE
This is a great autumn pie. It has a trio of fruit that gives it bright color and a terrific taste. Yummy!
Provided by Danielle in New Ham
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl combine sugar, flour, cornstarch, salt and nutmeg.
- Add fruit and vanilla, toss to mix.
- Let stand for 15 minutes, stirring occasionally.
- Line pie plate with bottom pastry, add filling.
- Dot with butter, Roll out remaining pastry, make lattice crust, seal and flute edges.
- Bake at 375 for 50-55 minutes or until crust is golden brown and filling is bubbly.
- Cool on wire rack.
Nutrition Facts : Calories 277.7, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 208.3, Carbohydrate 65.4, Fiber 1.9, Sugar 56.6, Protein 1.2
FRUIT SWEETENED BERRY PIE
This is a delicious berry pie that only has fruit in it! That is right, no sugar is added! I made it at Christmas along with a sugary berry pie and you could hardly tell the difference. So... if you want a healthy version of a berry pie, try this one!
Provided by Mommy Cooking Simple
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- In large saucepan, combine the berries (I have used fresh black berries and the mixed berries from Costco), the thinly sliced apples (I have used granny smith), the flour, orange zest, orange extract and cinnamon. Stir over medium heat until thickened. Make sure to keep stirring so the berries don't scorch. Line a pie pan with crust. When berries are thickened pour into lined pie dish and top with butter, if desired. Top with second pie crust and crimp edges. Cut slits in the top of the pie and bake at 350 degrees for about 30 minutes or until crust is golden. Enjoy!
BERRY PIE ( DIABETIC FRIENDLY)
I found this recipe in an "America's Best Cookbook for Kids with Diabetes" ....Personally I think it's a great recipe for anyone with diabetes. *Berries are rich in antioxidants and fiber. This mouthwatering pie is the perfect dessert for a special festive meal.
Provided by penny jordan
Categories Pies
Time 45m
Number Of Ingredients 8
Steps:
- 1. BERRY PIE Makes 9 servings *Preheat oven to 450 degrees F (230 degrees C) *Baking Sheet lined with foil. 1. In a small bowl, combine 1 tsp. sugar and cinnamon; set aside.
- 2. 2. On a lightly floured surface, roll out pastry to 1/8 inch thick and cut into 9 pastry shapes of choice using a 3 1/2" shaped cookie cutter of your choice. Sprinkle with cinnamon mixture. Place on prepared baking sheet and bake in preheated oven for 6 to 8 minutes, or until lightly browned. Transfer to rack and let cool.
- 3. 3. In medium saucepan, combine blackberries, raspberries and blueberries. Add remaining sugar and cornstarch and toss to coat fruit. Add orange juice. Bring to a boil over medium heat, stirring frequently. Reduce heat to low and simmer for 5 to 10 minutes, until mixture is slightly thickened. Let cool until just warm.
- 4. 4. Divide berry mixture among 9 individual dessert plates. Top each with a pastry shape of choice.
- 5. EXCHANGES PER SERVING: 1/2 starch 1/2 fruit 1/2 other carbohydrates 1 fat NUTRIENT ANALYSIS PER SERVING: Calories: 160 Protein: 2g Fat: 6g Saturated Fat: 1g Carbs.: 27g Fiber: 3g Chol.: 0mg Sodium: 125mg.
- 6. *Berries are rich in antioxidants and fiber. This mouthwatering pie is the perfect dessert for a special festive meal.
SASKATOON BERRY PIE
This saskatoon berry pie recipe may not require you to turn your oven on if you have some pre-baked crusts on hand. Would probably taste great if made in a graham crust as well! I haven't tried this yet (as my berries got eaten before they got baked into anything) but it looks easy to make, maybe next year... Found in the Summer 2005 issue of Canadian Gardening.
Provided by Dominique353
Categories Pie
Time 25m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Boil water, sugar & lemon juice together for 10 minutes.
- Add berries and cook for an additional 10-15 minutes.
- Dissolve corn starch in cold water and add to berries.
- Cook for another 5-10 mins until thickened.
- Remove from heat, add almond extract and stir.
- Pour into baked pie shells then let cool.
- Top with whipped cream, if desired.
- Enjoy!
Nutrition Facts : Calories 159.6, Fat 7.8, SaturatedFat 1.9, Sodium 122.4, Carbohydrate 21.1, Fiber 0.4, Sugar 9.4, Protein 1.4
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WILD BERRY PIE RECIPE - LIFEMADEDELICIOUS.CA
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Servings 8Total Time 4 hrs 35 minsCategory Dessert
- To make filling, mix berries, sugar and cornstarch together in large bowl. Add fresh lemon juice. Place in crust-lined pie plate. Add second crust to top of pie and seal; cut slits in pastry. If you like, brush top with milk and sprinkle with sugar. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover.
SUGAR FREE RAZZLEBERRY PIE - LADY BEHIND THE CURTAIN
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4.3/5 (6)Estimated Reading Time 3 minsServings 8
- In a large pot stir to combine the berries. Add the Truvia, cornstarch, water and salt, gently stir together. Bring to a boil; turn down heat and simmer 7 to 10 minutes, occasionally stir.
- Meanwhile make the pie crust dough. Click here for the recipe---->>>>PERFECT EVERY TIME 10 MINUTE PIE CRUST, divide dough into two equal portions. Roll out the bottom portion making sure the round is large enough to hang over the edge of the pie pan. Add hot filling on top of the bottom layer of crust. Roll out the remaining dough. Also making sure the top layer hangs over the edge. Crimp edges (top and bottom dough) together. Brush on the melted butter, sprinkle with Truvia and place pie pan on the prepared baking pan. Bake 1 hour or until the filling is bubbly and the pie crust is crispy brown.
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