Lunch: Bobby's Lighter Apple Pies

Bobby lightens up apple hand pies by baking them.

This recipe includes superfoods such as:

Cinnamon, Lemon, Apples

Health benefits of Bobby's Lighter Apple Pies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

4 teaspoons butter
3 Mcintosh apples, peeled, cored, and sliced
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
1/2 (15 oz) package refrigerated pie crust
2 tablespoons confectioner's sugar

Instructions

Preheat the oven to 400 °. Spray a large sheet tray with nonstick spray.
Heat the butter in a large nonstick skillet over medium heat until melted. Add the apples, sugar, cinnamon and lemon juice. Cook, over medium heat, stirring occasionally, until the apples are soft, 10 €-15 minutes. Remove from the heat; let the filling cool 15 minutes.
Cut the pie crust roll into 8 (1 1/4-inch) pieces. On a lightly floured surface, roll each piece into a 5-inch round. Spoon 2 tablespoons filling slightly off center of each round. Fold each round over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork. Prick the top of each pie two or three times to vent. Bake until golden, about 20 minutes. A little of the filling may bubble out. Cool on the baking sheet on a rack 5 minutes. Sprinkle with powdered sugar while still warm. Serve warm or at room temperature.

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