-DOUBLE PIE CRUST-
1 1/4 c All-purpose flour
1 ts Equal? sweetener
1/2 ts Salt
5 tb Margarine; cut into pieces
5 tb Ice water
-PIE FILLING-
8 1/4 ts Equal? sweetener; divided
-(or 27 packets equal
-sweetener)
1/2 ts Ground cinnamon
2 Pinches ground nutmeg
6 c Tart apples; sliced & peeled
-(such as granny smith,
-rome, mcintosh or jonathon
-apples)
3/4 c Apple juice; (unsweetened)
1 tb Cornstarch
1 ts Grated lemon rind
Pie Crust: Combine flour, sugar, and salt in medium bowl; cut in
margarine until mixture resembles coarse crumbs. Add water, a tbsp at
a time, mixing with fork until dough forms.
Roll 2/3 of the pastry on lightly floured surface into circle 1 1/2″
large than inverted 9″ pie pan. Ease pastry into pan.
Pie Filling: Combine 5 1/2 tsp equal, cinnamon, and nutmeg; sprinkle
over appls in large bowl and toss.
Mix apple juice, remaining 1 3/4 tsp equal, cornstarch and lemon rind
in small saucepan; heat to boiling, whisking constantly until
thickened, about 1 minute. Pour mixture over apples an toss; arrange
in pastry.
Roll remaining pastry on lightly floured surface to 1/8″ thickness and
place over apples. Trim edges of pastry to within 1/2″ of pan; fold
top pastry over bottom pastry and flute. Cut decorative slits in top
of pastry.
Bake pie in preheated 425 oven until pastry is golden and apples are
tender, 40 to 50 minutes; cover edge of pie with aluminum foil if
browning too quickly. Cool on wire rack.
Per serving = 196 calories, 7 gm fat, 0 mg cholesterol, 219 mg
sodium, 30 gm carbohydrate, 1 gm fiber, 2 gm protein Exchanges: 1
fruit, 1 bread, 1 fat.
Yields
8 servings
