Tips: If using a sugar substitute for the pastry, we recommend Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1 tablespoon granulated sugar. Nutrition Per Serving with Substitute: Same as below, except 149 cal., 18 g carb. (5 g sugars). Exchanges: 0 carb.
We do not recommend using a sugar substitute for powdered sugar in the icing.
To make ahead: To freeze baked pies, place them on a baking sheet and freeze about 1 hour or until firm. Transfer pies to a resealable plastic freezer bag or freezer container. Freeze for up to 3 months. To thaw, remove from packaging and let stand at room temperature for 30 minutes. Heat if desired.
To freeze unbaked pies, prepare pies through Step 5. Place baking sheet in the freezer and freeze about 1 hour or until firm. Transfer pies to a resealable plastic freezer bag or freezer container. Prepare icing as directed in Step 7 and transfer to a resealable plastic freezer bag. Freeze pies and icing for up to 3 months. To bake, place pies on a parchment- or foil-lined baking sheet. Bake as directed in Step 6. Let icing stand at room temperature until soft. Snip off a corner of the bag and use icing and almonds to decorate pies as directed in Step 7.
Equipment: Parchment paper, 2 1/2-inch round or scalloped cookie cutter
1 fat, 1 starch, 1/2 other carbohydrate