Apple Pie
2 lb McIntosh apples, peeled, cored
and thinly sliced (7 cups)
2 Tbsp lemon juice
2 Tbsp granulated sugar
1 Tbsp Butter Buds Sprinkles
4 packets Sweet ‘N Low
1 Tbsp all−purpose flour
1 1/2 tsp ground cinnamon
1/8 tsp ground allspice
4 sheets phyllo dough, thawed
Nonfat frozen vanilla yogurt (optional)
Preheat the oven to 375ºF. Spray a 9−inch pie pan with
nonstick cooking spray.
In a large bowl, toss the apples with the lemon juice.
In a small bowl, combine the sugar, Butter Buds,
Sweet ‘N Low, flour, cinnamon and allspice. Add to the
apples and toss to coat.
Lightly spray one sheet of phyllo dough with nonstick
cooking spray. Fold in half and spray again. Place in the
pie pan with one edge hanging over the pan. Repeat the
process with the remaining 3 sheets of dough, overlapping
in the pan to cover the bottom completely.
Spoon the apple mixture into the pan. Fold the edges of the
dough over to cover the apples. Spray with nonstick cooking
spray. Bake 35 minutes, or until the dough is crisp and the
apples are tender when pierced with a sharp knife. Cool
slightly before serving.
Serve with nonfat frozen vanilla yogurt, if desired.
Makes 1 (9−inch) pie
8 servings
Variations: Seven cups of sliced fresh peaches or pears,
or fresh blueberries, may be substituted for the apples.
Per serving (1/8 pie): 115 calories, 1g protein, 29g carbohydrate,
1g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium
Diabetic exchanges: 1/2 starch, 1 1/2 fruit