Rye Apple Pie
Rye Apple Pie
Recipe Details:This is a recipe for an apple pie made of rye breadcrumbs. It is made without eggs and without flour, which makes this dessert very diabetic-friendly, while blueberries and apples with cinnamon make this pie delicious.
- Apples (peeled, core removed, cut into cubes) – 2 lb.
- Blueberries – 5 Oz
- Ground rye breadcrumbs – ½ lb
- Stevia solution from 2 packets (1g each packet)
- Cinnamon – 1/3 tsp.
- Vegetable oil (to grease a cake pan)
Recipe Directions:Step 1
Make stevia solution: Dissolve 2 packets of stevia in 1 cup of boiling water.
Prepare rye breadcrumbs: Take a loaf of rye bread, cut off the crust. Crumble the bread on a baking sheet. Preheat oven to 350 F and dry the crumbled bread for about 15 minutes. Then take the crumbled bread out of the oven, let it cool, and grind it in the blender.
Add cinnamon to the ready breadcrumbs and mix.
Put the cut apples in a bowl, cover with the Stevia solution, and leave for 25 minutes. Then put the apples in a colander and let the excess fluid drain.
Wash the blueberries and dry them on a paper towel. Then add them to the apples and mix everything carefully, avoiding to damage the blueberries.
Grease the pie pan with vegetable oil and pour in a layer of the breadcrumbs, so the the bottom of the pan doesn’t show. Then put a layer of the apple-blueberry mixture, compress it with your palm.
Add another layer of breadcrumbs, but much thinner this time, so the apple-blueberry mixture is clearly visible. The top layer should be the breadcrumbs.
Preheat the oven to 390 F. Bake the apple-blueberry breadcrumbs pie for 1.5 hours. During baking, it is necessary to crush the cake on top 3 times with a spoon so that it “sits down” evenly. Once the pie ready, remove it from the oven, serve and enjoy!
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