Cut Down On Sugar in Fruit Pies

I learned this from my mother years ago. When preparing fruit for pie filling, crisps, cobblers, etc., mix in a teaspoon or two of baking soda before adding any sweetener. Then start out with adding 1/4 to 1/2 the amount of sugar that you normally would.

The baking soda neutralizes the acid in the fruit, hence it needs much less sweetening. You'll need to experiment a bit to find what works for your particular recipes which is why I recommend starting with the smaller amounts. Saves money, calories, and if you're a diabetic like me, it lets you have a nice treat now and again.