Triple-A Apple Pie

Apples, Anjou pears, and apricots are the As that make this apple pie a knockout.

SERVINGS: 10 servings

CARB GRAMS PER SERVING: 31

Rated : Not yet rated

Nutrition Facts Per Serving:

Servings: 10 servings
Calories164
Total Fat (g)4
Saturated Fat (g)1
Cholesterol (mg)0
Sodium (mg)65
Carbohydrate (g)31
Fiber (g)3
Protein (g)2
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Diabetic Exchanges

Fruit (d.e.)1
Other Carbohydrates (d.e.)1
Fat (d.e.).5

1	recipeOil Pastry (below)
1/4	cuppacked brown sugar or brown sugar substitute* equivalent to 1/4 cup brown sugar
1	tablespoonall-purpose flour
1	teaspoonapple pie spice
4	mediumred and/or green cooking apples (1-1/2 pounds total), cored, quartered, and thinly sliced (about 4 cups)
1	mediumAnjou, Asian, or Bartlett pear, cored, quartered, and thinly sliced
1	15-ounce canunpeeled 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.

Oil Pastry: In a medium bowl, stir together 3/4 cup all-purpose flour, 1/4 cup whole wheat pastry flour or whole wheat flour, and 1/4 teaspoon salt. Add 1/4 cup fat-free milk and 3 tablespoons cooking oil all at once to the flour mixture. Stir lightly with a fork until all is moistened. Form into a ball.

*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.

**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.