Baked “Apple” Pie
Alicia Calvo, MPH, RD, CDCES, CEDRD adapted from Diabetic Living, fall 2016
The fall season brings apples upon us. Here is a twist on apple pie! This baked “apple” pie offers both protective phytochemicals and the benefits of fiber without the high calorie and sugar content of original apple pie. It can be a simple dessert after a family meal or for your next dinner party.
Prep Time: 45 | Cook Time: 25min | Total Time: 1hr 10min Yield: 6
Ingredients:
6 baking apples (Rome, Honey crisp, Envy, Macintosh)
⅛ cup cinnamon
1 Tbsp. corn starch
1 rolled refrigerated unbaked pie crust (½ of 15 oz. pkg.)
1 egg, lightly beaten
1 tsp. coarse sugar, (optional)
Instructions:
Preheat oven to 400 degrees F. Cut top third off all 6 apples. Set aside tops.
Use a melon baller to scoop the flesh of each apple, leaving 1/8-inch thick shell. Reserve shell, remove, and discard seeds and core.
Add flesh to a saucepan and combine 3 Tbsp. water, corn starch, and cinnamon. Cook and stir over medium until apples are softened and liquid thickens, about 5 minutes. Return filling to apple shells.
Roll dough into a large circle. Cut ¼ inch wide X 3 ½ inch long strips. Weave a lattice crust on top each apple or get creative and design your own crust. Discard trimmings. Brush egg over dough and sprinkle with coarse sugar. Line a 13 X 9 baking pan with foil; coat with nonstick cooking spray. Place apples and apple tops on prepared baking sheet.
Bake 25 minutes or until apples are soft, filling is bubbly, and crust is golden.
Can serve with 2 Tbsp. cool whip or vanilla light ice cream.
Nutrition Facts:
Serving Size: 1 apple
Calories: 185
Total Fat: 5 g
Total Carbohydrate: 32 g
Protein: 2 g
Equivalents: 1 Fruit, 1 Starch, and 1 Fat