Late Summer Fruit Pie
(makes 8 servings)
| 1/2 | cup (95g) one-to-one sugar substitute or the equivalent in packet substitute |
| 3 | scant tablespoons (45 g) instant tapioca |
| 1/8 | teaspoon (0.6 ml) salt (optional) |
| 1/4 | teaspoon (1.25 ml) ground cinnamon |
| 4 | cups (580 g) mixed summer fruit |
| 2 | tablespoons (10ml) one-to-one sugar substitute |
| 1 | teaspoon (5 ml) ground cinnamon |
| 1/4 | teaspoon (1.25ml) ground nutmeg |
| 3 | tablespoons (45 g) flour |
| 2 | tablespoons (30 g) rolled oats |
| 2 | tablespoons (30 g) margarine |
- Preheat oven to 425°F (220°C), Gas Mark 7.
- Line a 9-inch (23 cm) pie pan with pastry dough.
- Mix together the sugar substitute, tapioca, salt (if using), and cinnamon. Gently coat the fruit with the dry ingredients. Add the lemon juice and stir. Pour into the unbaked pie shell.
- In a small bowl, combine the topping ingredients. Mix with your fingers until crumbly. Top the pie with the mixture covering all of the fruit.
- Bake about 35 minutes until bubbly, the crust is browned and the fruit is just done. Serve warm or cold.
| Per serving: | 223 calories (32% calories from fat), 3 g protein, 9 g total fat (1.5 g saturated fat), 39 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 103 mg sodium |
| Diabetic exchanges: | 2 1/2 carbohydrate (1 1/2 bread/starch, 1 fruit), 1 1/2 fat |
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