Splenda Berry Pie Recipes

SPLENDA-BERRY PIE

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.

FRESH BERRY PIE

Steps:

• Combine berries in a large bowl.
• In a small bowl, combine ⅓ cup water and Splenda Sweetener; stir until dissolved. Sprinkle gelatin over the top and let stand for 1 minute.
• Bring the remaining ⅓ cup of water to a boil and pour over the top of the gelatin mixture. Stir until dissolved.
• Whisk raspberry jam into gelatin mixture until blended. Place bowl into a larger bowl filled with ice water bath and stir constantly until mixture begins to thicken.
• Pour over berries, gently tossing to coat.
• Transfer filling to prepared crust and refrigerate until set, about 1 hour.

SUGAR FREE BLUEBERRY PIE

Steps:

• Recipe says make enough pastry dough for a 9 inch double crust pie then put it in the refrigerator over night. This will make the crust much more flaky and it will roll out easier.
• Pre heat at 400 degrees.
• Mix together egg and water to make a egg wash. This will give the crust a rich golden brown color when baked.
• Mix together in a bowl blueberries, splenda, flour, cinnamon, allspice, salt, then pour into prepared pie crust. Drizzle lemon juice over mixture then drop butter on top of mixture. Add top crust,cut slits in top to vent and brush with egg wash.Cut slits in top crust to vent and bake for 45-50 minutes.
• Cool at least 2 hours before serving.

OLD-FASHIONED APPLE PIE ( SPLENDA )

Steps:

• Preheat oven to 425°F
• Place one crust into a 9-inch pie pan.
• Place sliced apples into a large mixing bowl and set aside.
• Combine Splenda, cornstarch, cinnamon, nutmeg and salt in a small bowl.
• Sprinkle mixture over apples and toss.
• Spoon apple mixture into piecrust.
• Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
• Bake for 40-50 minutes or until the top crust is golden. Serve warm or chilled.