Country Apple Pie
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
pinch of ground mace
pinch of ground nutmeg
1 tablespoon (15 ml) skim milk
1 teaspoon (4 g) granulated sugar
1. 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.
2. 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.
3. 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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