Diabetic Fruit Pie
A sweet diabetic-friendly fruit pie featuring raisins, pineapple, and apples, flavored with cinnamon and sweetener, perfect for a healthier dessert option.
Ingredients
Instructions
- Bring the raisins, pineapple, sliced apples, cinnamon, oleo, cornstarch, sweetener, and enough water to cover to a boil.
- Cook until the fruit mixture thickens and flavors meld.
- Pour the hot filling into a prepared pie crust.
- Cover with a top crust.
- Bake at 425°F (220°C) for 45 minutes until golden brown and bubbly.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract to the fruit mixture. If you want to reduce sugar further, you can substitute raisins with dried cranberries, which have a tart flavor. Ensure the apples are sweet varieties like Fuji or Honeycrisp for best results. To make this pie gluten-free, use a gluten-free pie crust.
Serving Suggestions
Serve the Diabetic Fruit Pie warm, perhaps with a dollop of sugar-free whipped cream or a scoop of low-sugar vanilla ice cream. This pie pairs beautifully with a side of Chilled Vegetable Soup for a refreshing contrast, making it a great choice for a light dessert after a hearty meal.
Storage & Reheating
Store any leftover fruit pie in an airtight container in the refrigerator for up to three days. To reheat, place individual slices in the microwave for 30-60 seconds, or warm the whole pie in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Diabetic Fruit Pie contains roughly 110 calories, with 0g protein, 56g carbohydrates, and 1g fat. It is an excellent source of vitamin C (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, you can use frozen fruit in this recipe. Just make sure to thaw and drain excess liquid before adding it to the mixture to avoid a soggy pie. This can enhance the convenience of making the pie, especially during off-seasons.
How can I make the crust healthier?
To make the crust healthier, consider using whole wheat flour or almond flour instead of regular all-purpose flour. You can also use a store-bought low-fat or whole grain crust that fits your dietary needs while still keeping the pie delicious.
What can I substitute for oleo?
If you don't have oleo, you can use unsalted butter or coconut oil as a substitute. Both will provide a similar richness and texture to the filling. Just keep in mind that using coconut oil may impart a subtle coconut flavor to the pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).