SPICED SUGAR APPLE PIE LIGHT
I used French Tart's "Recipe #219453" as inspiration for a lighter apple pie, after apple picking. This is a crumb crust and uses little sugar. Feel free to add more if your apples are especially tart. I use Pillsbury Ready Crust, but feel free to make your own. I use a combination of apples tart and sweet.
Provided by MsSally
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425°F.
- Spray pie pan with cooking spray. Place crust in pan and crimp edges.
- Toss apples with lemon juice. Stir in sugars and flour.
- Pour into prepared crust.
- Mix sugar into oatmeal. Cut margarine into oatmeal, I do this with my fingers, you can use two forks or pastry blender.
- Sprinkle oatmeal mixture on apples.
- Place in oven for about 25 minutes Then take out and place foil around edges and put back in oven for about 20 minutes more.
- Allow to cool before serving at least 15 minutes.
Nutrition Facts : Calories 273.6, Fat 8.3, SaturatedFat 2, Sodium 127.5, Carbohydrate 48.5, Fiber 4.7, Sugar 25.6, Protein 3.6
SPICED UPSIDE-DOWN APPLE PIE
My grandma taught me to make this pie when I was 4. Over the years, I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze makes it look especially delicious. -Francine Bryson, Pickens, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly., Roll out dough to fit the pie plate; place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim edges., In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 450° for 10 minutes. Reduce heat to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm., PASTRY FOR DOUBLE CRUST PIE, Combine 21/2 cups all-purpose flour and 1/2 tsp salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3=2/3 cup ice water, tossing with a fork until the dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.
Nutrition Facts : Calories 825 calories, Fat 53g fat (23g saturated fat), Cholesterol 91mg cholesterol, Sodium 409mg sodium, Carbohydrate 87g carbohydrate (50g sugars, Fiber 5g fiber), Protein 7g protein.
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