Country Apple Pie
(makes 8 servings)
| 1 | refrigerated ready-to-bake pie crust, about 7 1/2 ounces (225 g) |
| 3 | Granny Smith apples, 6 ounces (180 g) each, peeled, cored, and thinly sliced |
| 1/3 | cup (6 g) spoonable brown sugar substitute |
| 1 | teaspoon (5 ml) ground cinnamon |
| 1 | tablespoon (12 g) reduced-fat margarine |
| 1 | tablespoon (15 ml) skim milk |
| 1 | teaspoon (4 g) granulated sugar |
- Preheat oven to 350°F (180°C), Gas Mark 4. Place pie crust in a 6-inch (15 cm) tart pan or round shallow casserole, letting the dough drape over the sides of the pan.
- Fill the crust with apple slices. Sprinkle with brown sugar substitute and cinnamon. Dot with margarine. Spindle on mace and nutmeg; fold pastry edges up over the apples.
- Brush the pastry top with milk and sprinkle with granulated sugar. Bake for 45 minutes, until apple filling is bubbly and crust is golden. Cool slightly and serve.
| Per serving: | 162 calories (45% calories from fat), 1 g protein, 8 g total fat (3.1 g total fat), 22 g carbohydrate, 1 g dietary fiber, 7 mg cholesterol, 160 mg sodium |
| Diabetic exchanges: | 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 1/2 fat |
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