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Perfect Apple Pie

Recipe By :JoAnna M. Lund with Barbara Alpert

3 Points per serving


1 Pillsbury refrigerated unbaked 9" piecrust

1/2 pourable Sugar Twin -- plus 1 tablespoon pourable Sugar Twin

1 tablespoon all-purpose flour

1 1/2 teaspoons apple pie spice

4 cups cored, peeled, and sliced tart cooking apples -- (8 small)


1. Let piecrust sit at room temperature for 20 minutes, cut piecrust in half on fold line. Gently roll each half into a ball. Wipe counter with a wet cloth and place a sheet of waxed paper over damp spot. Place one of the balls on wax paper, cover with another piece of waxed paper and roll. This will be thin, so pull from wax paper carefully. In a large bowl, combine 1/2 cup sugar, flour, and apple pie spice. Add apples. Mix well to combine. Evenly arrange apple mixture in a prepared piecrust. Repeat process on second ball of dough. Place on tope of pie. Flute edges. Lightly spray top crust with butter flavored cooking spray and sprinkle remaining 1 tablespoon sugar evenly over top. Make about 8 slashes with a knife to allow steam to escape. Bake at 400 F for 45 to 50 minutes or until crust is golden brown and apples are tender. Place pie plate on a wire rack and allow to cool.

Cut into 8 slices.

HINT: Place a piece of uncooked elbow macaroni upright in center of pie to keep filling from cooking out of crust.

Joyce's Notes: I used Equal Recipe for the sugar, 12 packets. 4 large Granny Smith Apples. It did not take the length of baking time in my oven. Removed after 35 minutes. Serving size (1 slice)

According to the cookbook: Per serving: 151 Cal, 7g Fat, 0g Pro, 22g Carb, 100mg Sod, 4mg Calc, 1g Fib

Healthy Exchanges: 1 Fruit, 1/2 Bread, 3/4 Slider, 1 Opt. Cal.

Diabetic Exchanges: 1 Fruit, 1 Fat, 1/2 Starch

Weight Watcher Points: 3

Source: "Make A Joyful Table Cookbook" Copyright: "Healthy Exchanges, Inc., 1999; ISBN 0-399-14527-3"

NOTES : Submitted by Joyce/Texas