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ShareLattice-Topped Apple Pie
Nutrition Facts Per Serving:
- Servings Per Recipe: 8
- Calories: 152
- Protein(gm): 2
- Carbohydrate(gm): 26
- Fat, total(gm): 5
- Cholesterol(mg): 12
- Saturated fat(gm): 2
- Dietary Fiber, total(gm): 3
- Sodium(mg): 48
- Fruit(d.e): 1
- Other Carb(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- 6 cups sliced cooking apples, such as Jonathan or Rome Beauty (about 2 pounds)
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 recipe Whole Wheat Pastry (see recipe below)
- Fat-free milk
1. In a 2-quart rectangular baking dish, arrange apples; set aside. In a small bowl, combine sugar and cinnamon; set aside 1 teaspoon of the mixture. Stir cornstarch into remaining sugar mixture. Sprinkle cornstarch mixture onto apples; toss to combine.
2. Preheat oven to 375 degrees F. On a lightly floured surface, flatten Whole Wheat Pastry dough. Roll dough from center to edges into a 10x5-inch rectangle. Cut pastry lengthwise into nine 1/2-inch-wide strips. Carefully place 4 pastry strips lengthwise over apples, place remaining 5 pastry strips crosswise over the apples, spacing strips evenly to form a lattice-style crust. Trim pastry strips; tuck ends into dish. Brush pastry with milk, sprinkle with reserved sugar mixture.
3. Bake for 40 to 45 minutes or until apples are tender. Serve warm or cool. Makes 8 (2/3-cup) servings.
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat pastry flour or whole wheat flour
- 2 tablespoons toasted wheat germ
- 1/8 teaspoon ground nutmeg
- 3 tablespoons butter
- 2 - 3 tablespoons cold water
1. In a medium bowl, stir together all-purpose flour, whole wheat pastry flour, toasted wheat germ, and ground nutmeg. Use a pastry blender to cut in butter until mixture resembles coarse crumbs. Sprinkle 1 tablespoon cold water over part of mixture; toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time until moistened. Form dough into a ball.
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