Apple-Peel Pecan Pie

This no bake pie recipe is easy to prepare. Keeping the peel on the apple adds fiber and reduces the sugar bounce you get from traditional apple pie.

• Filling:
  • 5 apples cored and diced
  • 1-2 TBL cinnamon
• Crust:
  • 1.5 cups walnuts
  • ½ c raisons
• Toping:
  • 1 c pecans
  • 2 TBL fructose (or evaporated cane juice)

Place diced apples and cinnamon in sauce pan, cover over low heat stirring occasionally. The apple peel will release it's natural pectin and within 10 - 15 minutes you will have a thick gooey pie filling.

While apples are simmering, place walnuts and raisons in food processor and blend until you have a sticky nut meal. Press the nut mixture on the bottom and sides of your pie plate.

Place your fructose (or other grain sugar) in a frying pan over medium heat until melted. Toss in your pecans and stir until thoroughly coats.

Ladle apples into your prepared pie shell, pressing down to pack them in tight and then top with hot pecans. Let cool before serving.