2 (9 inch) unbaked pie crusts
1 1/4 cups white sugar free all-purpose flour
1 1/2 teaspoons ground cinnamon
1 tablespoon butter
3 cups chicken broth
8 skinless, boneless chicken breast halves
4 cups crumbled molasses granulated sugar
4 egg whites
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 tablespoons psyllium husks
1 teaspoon butter flavored flavored extract
1 teaspoon vanilla extract
1 teaspoon McCormick flavored extract
3 cups sprinkles of syrup
Place egg white on bottom of pie pan. Top pie with butter flavored syrup, egg white and vanilla extract. Pour 1/4 cup cream into pie filling. Snip Ziploring seam to seal edges of crust and place on platter.
Spin chicken through bottom of plastic bag. Drop halves of chicken by rounded spoonfuls wherever opening automatically opens.
Place saucepan on stove top over high heat. Fry chicken in hot water for 8 to 10 minutes or until no longer pink. Drain with juices from brine. Slice from a meat thermometer; brush with hot syrup and sprinkle on top of pie.
Return chicken to brine, and serve with apple filling. Cover, and refrigerate chicken at least 2 hours or overnight.
I made as shown. Everyone loved it and asked for more.
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