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ShareTriple-A Apple Pie
Nutrition Facts Per Serving:
- Servings Per Recipe: 10
- Calories: 164
- Protein(gm): 2
- Carbohydrate(gm): 31
- Fat, total(gm): 4
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 3
- Sodium(mg): 65
- Fruit(d.e): 1
- Other Carb(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- 1 recipe Oil Pastry (below)
- 1/4 cup packed brown sugar or brown sugar substitute* equivalent to 1/4 cup brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon apple pie spice
- 4 medium red and/or green cooking apples (1-1/2 pounds total), cored, quartered, and thinly sliced (about 4 cups)
- 1 medium Anjou, Asian, or Bartlett pear, cored, quartered, and thinly sliced
- 1 15 ounce can unpeeled apricot halves in light syrup, rinsed, drained, and sliced, or 1 cup fresh blueberries
1. Preheat oven to 375 degees F. Prepare Oil Pastry. Cover and set aside.
2. In a very large bowl, combine brown sugar, flour, and apple pie spice. Add apple slices, pear slices, and apricot slices or blueberries. Toss gently to coat. Transfer fruit mixture to a 9-inch pie plate.
3. On a floured surface, use your hands to slightly flatten the pastry. Roll dough from center to edge into a circle about 12 inches in diameter. Use 1- to 1-1/2-inch cookie cutters to cut out shapes from the crust. To transfer pastry,** wrap it around the rolling pin. Unroll pastry atop fruit mixture. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
4. Place pie plate on a foil-lined baking sheet. To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes; remove foil. Bake for 10 to 15 minutes more or until apples are tender and filling is bubbly. Cool about 1 hour. Serve slightly warm. Makes 10 servings.
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**Test Kitchen Tip:
Another way to transfer the pastry is to slide a baking sheet under the rolled out dough circle. Then, slide the pastry from the baking sheet onto the fruit in the pie plate.
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*Sugar Substitutes:
Choose from Sugar Twin® Granulated Brown or Sweet 'N Low® Brown. Follow package directions to use product amount equivalent to 1/4 cup brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 143 cal., 26 g carbo., 63 mg sodium. Exchanges: 0.5 other carbo.
YIELD: Single pie crust
- 3/4 cup all-purpose flour
- 1/4 cup whole wheat pastry flour or whole wheat flour
- 1/4 teaspoon salt
- 1/4 cup fat-free milk
- 3 tablespoons cooking oil
Oil Pastry: 1. In a medium bowl, stir together all-purpose flour, whole wheat pastry flour or whole wheat flour, and salt. Add milk and oil all at once to the flour mixture. Stir lightly with a fork until all is moistened. Form into a ball.
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