Apple-ing Blood Sugars Post-Apple Picking and Pie Baking

I’m gonna forewarn you now – this blog post is gonna have a bushelful amount of puns. If you don’t find that appealing, then it might be fruitful for you to walk away now – I’ll seed you out.

OKAY JUST KIDDING, I actually think I used up all of my good apple puns in that opening paragraph. I can’t think of any evercrisp ones at the moment…

For real, I’m done now (at least for the time being).

So the title of this blog post (and all the ridiculous puns) will indicate to you that I recently went apple picking! And turned some of those apples into yummy pies!

But that’s not all, folks – I did both of those activities, in addition to actually eating slices from those pies, while maintaining excellent blood sugars!!

Pictured above: the brown sugar bourbon apple pie that is the best kind of apple pie I’ve ever had, hands down.

To this day, I still don’t really understand the sorcery that must’ve been at work in order for me to accomplish such a feat. I have a theory when it comes to the apple picking – I was walking all around a large orchard for like an hour, on a quest for the most perfect apples possible – and all that roaming up and down the rows of apple trees kept my blood sugar levels steady, even as I sampled upwards of 10 different types of apples (and I even had to eat an entire apple as I exited the orchard because my blood sugar was, in fact, beginning to dip). So that helps to explain why my blood sugars were so good when I was picking the apples.

But with the baking and eating of the pies…I have no idea how I dodged a high blood sugar. My boyfriend and I made the most decadent apple pies we could think of – one had a peanut butter crumble topping and the other was a brown sugar bourbon apple pie with an ooey gooey caramel sauce. Surely, I thought as we chopped apples, folded ingredients together, and did latticework with our crusts, my blood sugar is gonna suffer when we dig into these pies later tonight.

Much to my utter befuddlement and delight, though, my blood sugar never rose above 150, even after I had two decently portioned slices of pie with caramel sauce generously drizzled over them.

Maybe I nailed the carb counts. Maybe I know my body’s reaction to pies – which I only ever eat at Thanksgiving, normally – better than I thought I did. Who knows, but there’s one thing that’s for sure…

I was happy to my core over my delicious pies and sweet blood sugars!

One thought on “Apple-ing Blood Sugars Post-Apple Picking and Pie Baking

  1. Yumm pie, damn, my blood sugar just hit 270. Ok, well cherry, damn it’s now 340. So maybe Sheryl’s absolutely great no crust pumpkin pie? Nope, 440. Hey, just call me when it’s 01/02/202. Maybe the pies will be put away by then.

    Liked by 1 person

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