Strictly speaking, your pie is free of granulated sucrose, though honey is actually partially digested sucrose (glucose and fructose) in a water medium. And starch of any sort (especially flour, even whole wheat) coverts from a polymer of glucose into glucose quite rapidly, maybe even faster than table sugar.

If you are interested in trying to lower the spikes in your blood sugar you should become familiar with glycemic load and glycemic index. The amount of sugar released by a particular food over time is the Glyemic load, and how fast it is digested is the glycemic index. There is a pretty complete treatment of the subject by a devotee here:
http://diabetes.about.com/library/mendosagi/nmendosagi.htm

There is still quite a bit of debate weather, in the real world of eating multiple foods in uncontrolled settings, these numbers actually mean anything. Some diabetics swear their blood sugar is much worse with certain foods, but most endocrinologists now say it doesn't matter what type of food you eat, but rather how much, as long as you are balancing your insulin with your sugar load.

That said, from a nutritional standpoint, the less refined your food generally the better.

I am not giving up sugars entirely (as your body does need them). I also don't seem to have any problems with energy spikes/dips. I am suffering from an enlarged stomach, and I refuse to buy the next size pants without a fight.

I will take a look at the article, but last I read about glycemic index was that is was very hard to measure, a white potato sliced and cooked had a radically different glycemic index depending on how you sliced it.

I also figure items sweetened with honey and fruits are much harder to get on a regular basis, and therefore I will eat less sweets overall. I have noticed most of what I eat that has some form of carbs and has nothing really beneficial are sugar sweetened. I tend not to eat Wonderbread type breads, and really like muti-grain whole breads better. Sugarwise there might not be much difference, but the whole grains have benefits where the other doesn't.

If I find I am diabetic then I have a whole 'nother problem.

How did your pie turn out? It sounds good. (see you tomorrow) ;)

I've always been a big fan of the orginal recipe. Bill calls it my "Upside Apple Pie" as I always have to make 2. One for the guests, the other because I inevitably drop one everytime time I make it - never fails...

I was always under the impression that for something to be "Vegan" it had to be completely void of any and all animal products. That even butter and eggs were off limits. This would be a "laco-ovo vegetarian" recipe as someone taught it to me. If that's incorrect I'd appreciate being corrected and relearning about this subject. I was a vegetarian for a number of years, but I've never actually been vegan myself or been close with anyone who has followed that way of eating/living as it was presented to me.

Anyways the recipe sounds good, I hope it turned out nicely. :)

Off topis...but when would you like to bring your tax stuff over? :) I'm home this Thursday and Friday!