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Steviacane Dutch Crumb Apple Pie
Chef Eddy Recipe
Steviacane Dutch Crumb Apple Pie
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A delicious Apple Pie recipe that substitutes Steviacane for sugar to reduce the amount of sugar used while keeping the same great taste! Enjoy!

Prep time
0:30
Bake/Cook time
1:20
Yield
One 9-inch pie
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Steviacane Dutch Crumb Apple Pie
Steviacane
Prep time :
0:30
Bake/Cook time :
1:20
Yield :
One 9-inch pie

INGREDIENTS

  • One 9-inch pie crust
  • 1/3 cup + 2 tablespoons Steviacane
  • 1/2 cup apple sauce (do not omit)
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 6 apples (3 Granny Smith + 3 Golden delicious)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter

Crumble topping

Note: As soon as ingredients are ready, place them in the freezer for 15 minutes or longer.

  • 1 cup unbleached all-purpose flour*
  • 1/4 cup Steviacane
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 stick unsalted butter, cold

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 400°F.
  2. In a large bowl, combine Steviacane, apple sauce, lemon juice, vanilla, cinnamon and salt.
  3. Peel apples one at a time, quarter apples and cut each quarter in 4 slices. Place in Steviacane
    mixture to prevent browning. Then, add flour.
  4. Place apples in a large mound in pie shell. Melt butter and pour over apples.
  5. Prepare topping by either 1: combine cold ingredients in a food processor and pulse until a sandy mixture is obtained. 2: Using a pastry blender cut into pieces until mixture resembles coarse meal.
  6. Rub cold ingredients quickly between your fingers until a crumbly mixture is obtained. If mixture has formed dough from overmixing, chill it in freezer and grate with a cheese grater.
  7. Cover apples with crumble topping and place on a foil lined (easy cleanup) cookie sheet in oven.
  8. Bake at 400°F for first 15 minutes and then reduce to 350°F until thick bubbly syrup is visible on pie edges (underbaking will result in a pie which is too runny). If pie obtains too much color, place a sheet of aluminum foil on top.
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