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Apple and Pear Cinnamon Pie (serves 12)
3 firm granny smith apples or other tart apples
3 firm and ripe red Bartlett pears
2 ½ tablespoons fresh lemon juice
48g sugar (either brown or white)
½ teaspoon ground cinnamon
3 tablespoons preserves apricot (no sugar added)
1 9-inch (23cm) pre-chilled unbaked pastry shell
Preheat oven to 220°C (425°F).
With the apples and pears, peel and core, then thinly slice then. Gently toss them with lemon juice, half of the sugar and the cinnamon. Arrange alternately, apple and pear slices overlapping each other in concentric circles in the pastry shell. Sprinkle the remaining sugar over the fruit.
Bake for 15 minutes, then reduce the heat of the over to 190°C (375°F) and continue to bake for another 30-40 minutes or until the fruit and crust are golden brown.
Remove pie from oven and cool before serving.
155 calories (30% calories from fat)
0.5g saturated fat
3g dietary fiber
Read the article on a recent study carried out by various U.S universities and the Department of Agriculture on how cinnamon into the daily diet can reduce blood sugar levels.
Cinnamon and Diabetes
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