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I am fiddling a low carb apple pie recipe towards perfection.
Filling = jicama and chayote, sliced fairly thin, marinated in DaVinci's cinnamon syrup with vanilla extract, lemon juice and lots of powdered cinnamon, Diabetisweet and Splenda, with some powdered vitamin C (citric acid) for tartness. The chayote gets softer than the jicama, so include the jicama to retain a bit of apply crunch in the finished product which is very nice. You can also use SipperSweet's sugar free apple cider mix to add apple flavor, but the citric acid does fine on its own.
Filling juice = marinating liquid drained off and thickened with guar gum and some additional seasoning to taste (Splenda + cinnamon + citric acid)
Crust = Hazelnut and almond meal, flaxseed meal, vanilla whey protein powder, Splenda and cinnamon. I cut butter into the dry ingredients until it was crumbly, then added just enough water to make it hold together in crumbly lumps before rolling it out.
Yep, this makes a pretty damn good apple pie. I'm going to feed it to some non low carbers this weekend for the final test. Bet they have no idea that this is a low carb version with no apples in it.
I'm sorry, I have no measurements or quantities. I eyeball everything and toss in handfuls, then bring the ingredients to the state I know they need to be in to get the right results (eg, cutting butter into the dry mix until it is "right" for flaky pie crust). I rarely follow recipes; I just read them, get the general idea of what the author wanted to accomplish, and use any substitutions and shortcuts that I want to, adjusting them for the parameters of the recipe.
Filling = jicama and chayote, sliced fairly thin, marinated in DaVinci's cinnamon syrup with vanilla extract, lemon juice and lots of powdered cinnamon, Diabetisweet and Splenda, with some powdered vitamin C (citric acid) for tartness. The chayote gets softer than the jicama, so include the jicama to retain a bit of apply crunch in the finished product which is very nice. You can also use SipperSweet's sugar free apple cider mix to add apple flavor, but the citric acid does fine on its own.
Filling juice = marinating liquid drained off and thickened with guar gum and some additional seasoning to taste (Splenda + cinnamon + citric acid)
Crust = Hazelnut and almond meal, flaxseed meal, vanilla whey protein powder, Splenda and cinnamon. I cut butter into the dry ingredients until it was crumbly, then added just enough water to make it hold together in crumbly lumps before rolling it out.
Yep, this makes a pretty damn good apple pie. I'm going to feed it to some non low carbers this weekend for the final test. Bet they have no idea that this is a low carb version with no apples in it.
I'm sorry, I have no measurements or quantities. I eyeball everything and toss in handfuls, then bring the ingredients to the state I know they need to be in to get the right results (eg, cutting butter into the dry mix until it is "right" for flaky pie crust). I rarely follow recipes; I just read them, get the general idea of what the author wanted to accomplish, and use any substitutions and shortcuts that I want to, adjusting them for the parameters of the recipe.
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