owl; cut in margarine with pastry blender until mixture resembles coarse
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
an use a ready-prepared pastry flan case or make your
Roll 1/2 of pastry on floured surface into circle 1-inch larger than inverted pie plate.
Ease pastry into pie plate.
Combine cornstarch, Equal measure, cinnamon, nutmeg and salt.
Sprinkle over apples in large bowl and toss.
Arrange apples in pastry. Roll remaining pastry into circle large enough to fit top of pie. Place pastry over top of pie and seal edges of pastry.
Trim and flute.
up granulated fructose or diabetic sugar.).
Prepare pastry and place in
loured surface, roll the puff pastry to make a 12 1
The unbaked pastry may be used as a lower crust to hold the apple or as a crust to cover them.
If it is used as a lower crust, aluminum foil may be used to cover the open pie while baking so that the juice will be retained.
Place sliced apples in pie tin lined with pastry or in a greased pie tin.
Blend together flour, cinnamon and salt mixture with melted margarine.
Add sweetener and lemon juice.
Spread over apples.
Cover with aluminum foil or pastry.
Bake 45 minutes at 425\u00b0.
bake puff pastry according to box.
peel
Preheat oven to 450\u00b0.
Roll one-half pastry and fit into pie pan.
Fill with apples.
In small saucepan, heat apple juice to boiling.
Dissolve cornstarch in water and stir into hot juice. Add cinnamon and cook until thick.
Dot apples with butter.
Pour juice over fruit.
Cover with remaining pastry.
Prick crust. Bake 10 minutes at 450\u00b0, then reduce heat to 350\u00b0 for about 35 to 40 minutes until golden brown.
Place flour in a large bowl; with a pastry blender, cut in butter until mixture resembles coarse cornmeal.
With a fork, stir in cottage cheese, blending until dough forms a moist ball.
Turn out onto a lightly floured board and knead for about 1 minute
Preheat oven to 425\u00b0.
In a mixing bowl combine Equal Measure, flour, nutmeg, cinnamon and salt.\tAdd dry mixture to apples; toss gently to coat fruit.\tFill a pastry lined 9-inch pie plate with apple mixture.
Dot with margarine.
Cover with top crust, that has slits in it.
Seal and flute edge.\tBake 15 minutes at 425\u00b0 and turn oven down to 350\u00b0 and bake an additional 30 minutes.
Pare apples and slice thin.
Combine Sugar Twin, flour, spices and salt.
Mix with apples.
Line pie plate with pastry.
Fill with apple mixture and dot with butter.
Adjust top crust. Sprinkle with Sugar Twin.
Bake at 400\u00b0 for 50 minutes or until done.
Combine pudding mix, milk, flavoring and food coloring in a saucepan.
Stir to dissolve pudding mix.
Cook and stir over medium heat until a full boil.
Set aside and let cool.
Fold in chocolate chips.
Pour in pastry shell.
Refrigerate until cool.
Decorate with whipped topping.
Combine apple juice concentrate and cornstarch; cook until thickened.
Add butter, salt and cinnamon.
Add sliced apples; mix well.
Turn into pastry-lined pie pan.
Cover with top crust. Bake at 350\u00b0 for 45 minutes.
Heat oven to 425\u00b0. Put apples in pastry lined pan. Heat juice, cornstarch and spice (optional). Let it boil until clear. Pour over apples. Cover with top crust. Bake 50 to 60 minutes.
Mix Equal, cornstarch and lemon juice with juice from peaches. Put pastry crust in 9 x 13-inch pan.
Put in peaches.
Pour mixture over peaches and dot with butter.
Put on other crust and cut slits for air.
Bake at 350\u00b0.
Beat pumpkin, evaporated milk and eggs in a medium bowl. Beat in remaining ingredients. Pour into
pastry shell. Bake in a preheated 425\u00b0 oven for 15 minutes. Reduce heat to 350\u00b0 and bake until knife inserted near center comes out clean, approximately 40 minutes. Cool on a wire rack.
d cut in shortening with pastry blender until mixture is crumbly
Mix cake mixes and drop by spoonfuls on cookie sheet.
Bake at 350\u00b0 until done and cool.
Mix diabetic frosting with peanut butter.
Fill cookies.
Place the room temp pastry. Cut the pastry to 6 equal squares