Diabetic Pie Recipes

Diet and exercise are the two key factors in controlling diabetes. People with diabetes need to eat several small meals in a day, and keep a count of the calories they consume. Fruits and vegetables, with the exception of a few, should constitute a significant part of their diet. Fruits such as oranges, strawberries, apples, cantaloupe and blueberries are good for diabetics. Most vegetables do not pose problems, only those that have a high starch content, like potatoes, need to be eaten in restricted quantities. Whole grain breads and cereals should be used, and fats should be kept at a minimum. This can be accomplished by limiting foods, that contain saturated fats, trans fats, and cholesterol, which increase the risk of developing heart diseases.

Diabetics need not give up their favorite pies, but can enjoy them occasionally or on a very special occasion. However, one must be careful to limit the fillings to fruits or vegetables that are good for diabetics. Use fruits that are naturally sweet so you can avoid or use a minimal quantity of sugar substitutes. Use small amounts of canola oil, olive oil, or soft margarines (liquid or tub types) instead of fat from butter, or shortening while cooking.

Diabetic Blueberry Pie

Ingredients

• 4 cup blueberries, fresh or thawed frozen(unsweetened)
• 1 pie crust
• 4 tsp splenda or any other sugar substitute
• 1 tbsp lemon juice
• ¼ tsp cinnamon
• 2 tbsp quick tapioca
• pinch of nutmeg
• 8-10 drops liquid butter flavoring

Preparation

Preheat the oven to 425° F.

Place the crust in a 10 inch pie plate. Measure 4 cups of blueberries, picking the softest ones. Wash them and drain the toxic substances. In a mixing bowl, whisk together all the other ingredients. Now stir in the berries, being careful not to crush them and pour the mixture into the crust. Cover the pie with the crust top, but slit it to allow steam to escape. Put it into the oven and bake at 425° F for 10 minutes. Then lower the heat to 325° F, and continue to bake for another 45 minutes or until the crust is golden brown, and the filling is bubbly.

Cool on wire rack and then cut the pie into eight equal slices and serve.

Diabetic Apple Pie

Ingredients

• Pastry for double-crust 9-inch pie
• ¾ tsp ground cinnamon
• 3 tbsp cornstarch
• ¼ tsp salt
• 8 cups sliced, cored and peeled baking apples (about 8 medium)
• ½ cup splenda or any other sugar substitute
• ¼ tsp ground nutmeg

Preparation

Preheat the oven to 425° F.

Dust any smooth surface with flour. Place half the pastry on this surface and roll and cut it in a circle that is an inch larger than the base of the pie pan. Carefully place the pastry in the pan. In a large mixing bowl, whisk together the cornstarch, sugar substitute, cinnamon, nutmeg, and salt. Add the apple slices to this and toss. Fill the pie crust with this mixture, while arranging the apple slices in it.

Use the remaining half pastry to make the crust of the pie. Roll it into a circle large enough, to match top of the pie. One could also cut hearts with a pastry cutter. Place the circle over the pie, seal the edges, trim and flute. Press pastry hearts on the crust. Carefully, place the baking pan in the oven, and cook at 425° F for 40 to 50 minutes, till the pastry is golden and the apples are tender.

Cool, slice and serve the relishing diabetic apple pie.

Diabetic Pumpkin Pie

Ingredients

• 1 pie shell
• 1 ½ c cornflakes
• 1 c pumpkin: cooked, canned or fresh.
• 1 ts diet margarine melted
• 2 pk dietetic butterscotch or vanilla pudding
• 1 large egg
• 1 tbsp hot water
• 1 c fat free or skim milk
• ½ c dietetic maple syrup

Preparation

Preheat the oven to 325° F.

Crush the cornflakes. In a mixing bowl, stir water into margarine, and blend well. Then add the cornflakes and mix well. Place the pie shell into a pie pan, and spread the mixture evenly into the pie pan to bake it for 8 to 10 minutes in the oven. Remove the pan and allow it to subside the heat to room temperature.

Blend the pumpkin, butterscotch or vanilla pudding, egg, fat free milk and maple syrup in a large bowl, and pour it into a saucepan and cook over medium heat, while stirring constantly, until it reaches a boil. Then cool it to room temperature and pour into the pie shell. Put it in the refrigerator and chill for an hour or two before serving.

These pies can be served with a scoop of sugar free, fat free vanilla ice cream. Alternately, one can make toppings such as a ginger chocolate crunch or a cranberry orange almond crunch, that are safe for diabetic patients. However, remember that these diabetic pie recipes must be eaten occasionally, so reserve them for special occasions.