Who doesn't like a slice of pie? Fortunately for everyone who enjoys this versatile dessert filled with all kinds of goodness, February is Great American Pie Month, which gives the nation an excuse to savor its fair share of this deep dish treat. While individuals living in senior communities could be as tempted to indulge as any other person, it may be best for them to eat their pie - and have their good health, too. Bearing this in mind, here are some recipes that let you savor the same American classics, but without any repercussions:
Make pie that's the apple of your eye
What do you envision when you think of the U.S.? Chances are images of baseball and apple pie flood your mind. The latter of these American icons may be the one you choose to focus on this February, whipping up this traditional dessert in honor of the month.
Almost everybody has heard the expression "an apple a day keeps the doctor away." Much to many people's dismay, that same motto does not normally apply to apple pie. However, you don't have to pass on a slice of this classic because you're afraid it may not be the healthiest dietary choice. Just take a look at this basic, open-face pie recipe that is low in sugar and high in deliciousness:
10 C assorted apples, peeled and thinly sliced
1 tbsp lemon juice
1 1/2 tsp cinnamon
1/4 tsp salt
1 1/4 tbsp stevia
1 frozen package pastry crust, defrosted
Place sliced apples in a bowl and toss with lemon juice. Sprinkle mixture with cinnamon, salt and stevia. Put in an oven-safe dish and bake at 350° F for 10 minutes or until the apples are tender. Grease a pie pan and line the inside with pastry crust. Pour your pre-baked apple mixture into the pan and put everything in the oven for 40 minutes at 425° F. Finally, let your dessert cool for about 20 minutes. Once this is done, you are free to enjoy your creation.
Pie that's sweet enough au natural
Perhaps the epitome of Southern desserts, sweet potato pie has been a staple cherished by generations of Americans. A number of people may have fond memories from their childhood of tasting delectable mouthfuls of their grandmothers' version of this dish.
"When you bite into the sweet potato pie, you can taste everything - the cinnamon, you can taste the sweet potato, you can taste the nutmeg," chef and farmer Matthew Raiford of Brunswick, Ga., explained to NPR as he reminisced about his nana's recipe. "And then you get this crunchy top part that you think is all sugar and it gives it this ... G.B.D. - Golden Brown and Delicious."
If you hope to sample some sweet potato pie this month, be sure to follow this recipe, as it ensures you don't consume unneeded sugar:
1 lb sweet potatoes
1/2 C butter, softened
1/2 C granulated sugar
1 C evaporated milk
1/4 tsp nutmeg
1 1/2 tsp cinnamon
1 tsp vanilla extract
1 9-inch pie shell
Submerge sweet potatoes with their skins intact in boiling water. Cook until tender, which should take about 40 to 50 minutes. Drain and place potatoes in cold water so they can cool. Proceed to peel them, throwing out the skins and mashing the insides in a bowl. Add eggs, butter, sugar, vanilla, spices and milk. Blend vigorously until everything is mixed well. Put the filling into the pie crust shell and place it in the oven at 350° F for 50 minutes. Remove the pie from the oven and let it cool so that the flavors can meld together. You will know that it's ready to eat when any puffiness on the surface goes down completely.