Apple Pear Pie
(makes 12 servings)
| 3 | firm Granny Smith or other tart apples |
| 3 | firm but ripe Red Bartlett pears |
| 2 1/2 | tablespoons (37.5 ml) fresh lemon juice |
| 1/2 | teaspoon (2.5 ml) ground cinnamon |
| 3 | tablespoons (45 ml) no sugar added apricot preserves |
| 1 | prechilled 9-inch (23 cm) unbaked pastry shell |
- Preheat oven to 425°F (220°C).
- Peel and core the apples and pears; thinly slice. Gently toss with the lemon juice, 2 tablespoons (24 g) of the sugar, and the cinnamon. Alternate the apple and pear slices, arranging them in slightly overlapping in concentric circles. Sprinkle the fruit with the 2 remaining tablespoons (24 g) of sugar.
- Bake for 15 minutes, reduce oven heat to 375°F (190°C), and continue to bake for another 30 to 40 minutes or until the fruit and crust are golden.
- In a small saucepan, heat preserves. Brush over the top of the hot fruit. Cool pie before serving.
| Per serving: | 152 calories (28% calories from fat), 2 g protein, 5 g total fat (0.4 g saturated fat), 27 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 25 mg sodium |
| Exchanges: | 2 carbohydrate (1 bread/starch, 1 fruit), 1 fat |
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