I made an apple one & pumpkin, all low pro, and these were our main deserts. Topped with some yummy whip cream (can stuff). I always 1/2 precook my apples too, helps cut down on the juices ( & thicken with the juices in a pan with a tiny bit of corn starch).
Delicious pumpkin pie.
375 gr pumpkin puree, canned (8.6 ex)
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1&1/2 teaspoon ground cinnamon
sprinkle of cloves & nutmeg ( all spices = .5 ex)
1&1/2 teaspoon corn starch
2 low pro eggs, (egg replacer)
15 grams egg yolk (8. ex)
1 cup richs (2.8)
2 tablespoons water
1 teaspoon vanilla extract
1 baked lp pastry shell (9-inch) 4. exchs
total pie 23.9 exch divide by 8 piece's = 3.exchs each
( could be lowered by reducing the egg yolk and adding lp egg replacer I guess).
Preparation: Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add milk, water, and vanilla; mix well. Pour into baked pastry shell. Bake at 350 for 45-60 minutes; or until center is set.
I have lately precooked my low pro pie shells/crusts before filling, I find that way they hold up better, and do not get soggy or uncooked. Harder to get a top crust on if making a two crust pie, but it all still tastes great.
Pie Crust. for 1 double or two pie shells
2 cups (270 grams juvella) Or welplan a bit more (1.4 ex)
sprinkle of baking soda ( for browning effect)
6 tablespoons cold butter (2.4 ex) (can also use golden criso & it has no phe) or even half & half.
1/4 heavy whipping cream (yes, high pro - (4.1 ex)
3 tbsp water (or a little less)
Cut butter into lp flour with fork. (Butter should be the size of very small peas)
Add cream and water. Mix until a ball forms. Roll out between two layers of saran wrap. Peel off top layer when desired size is reached, and flip over. Use saran wrap to help form into glass pie plate.
Can also use Rich's in place of the heavy cream to cut down on the phe.
PIE CRUST RECIPE DOUBLED for 2 double crust pies, or 4 shells
540 gram juvella/Semper or (welplan) (2.7)
1/4 cup butter & 1/2 cup golden crisco shortening ( cuts phe) ( 1.2ex)
1/4 cup whipping cream (4.1)
1/4 cup richs (.7)
1/4 cup + 2 tbsp water
Makes (2 double pie crusts) total = 8.7
or 4.4 exchs each double pie
or 2.2 exchs per shell for 4 shells