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Ingredients
- For the Dough***
- 4 oz. Cream Cheese
- 4 oz. Salted Butter
- 1 Cup Carbquik - You can find it here - Tova Carbquik Bake Mix
- 2 Tbs. Heavy Cream
- 1 Tbs. Splenda - Brown Sugar Blend - You can find it here - Splenda Brown Sugar Blend
- 1 Tbs. Splenda
- 1 tsp. Almond Extract
- 1/2 tsp. Cinnamon
- For the Apples***
- 2 Small Apples - Peeled and Cored
- 1 Tbs. Lemon Juice
- 1 1/2 tsp. Cinnamon
- 3 Tbs. Butter
- 4 packets of Splenda
Details
Servings 4
Adapted from peaceloveandlowcarb.blogspot.com
Preparation
Step 1
***For the Dough***
In a large mixing bowl combine cream cheese, butter, sweeteners, cinnamon, almond extract and heavy cream. Mix until well combined
Add in the Carbquik and mix until well incorporated. Form the dough into one large ball and let refrigerate for one hour
***For the Apples***
Peel and core your apples and chop them into bite size pieces
In a medium sauce pan, over medium heat combine apples, lemon juice, cinnamon, butter, and splenda. Allow the apples to cook until soft - About 10 minutes. Stir constantly. Remove from heat and let sit
Preheat oven to 350* and line a baking sheet with parchment paper
Remove the dough from the refrigerator and divide into four balls. Form the dough into four flat circles on the parchment paper. About 1/4 inch thick. Be sure to space them as far apart as you can as they will spread quite a bit.
Bake the crusts for 10 minutes. After 10 minutes remove the crusts from the oven. Place 1/4 of your apple mixture on one side of each crust. Using a spatula, fold the dough over the apple mixture, covering the apples and creating a half-moon shape. Press the edges together to seal it. Brush the top of each pie with a little melted butter and sprinkle with some splenda and cinnamon.
Bake for 15 more minutes or until each pie is a nice golden brown color and crispy around the edges
SERVE AND ENJOY!!
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