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Apple-Pineapple-Apricot Lattice-Top Pie
Author/Submitted by:
Servings: 10
Categories:
Desserts
/
Low-Fat/Low-Cal
/
Pies & Pastries
Ingredients: 1
8"
sgl. pie shell,
thawed
4
eating apples
peeled,
thinly sliced
1/4
c
dried apricots,
diced
6
oz
pineapple,
thawed
or apple-juice concentrated 2
tb
cornstarch 1
t
cinnamon 1/2
t
nutmeg
granulated sugar substitute
to equal 2 tbsp sugar
or equivalent fructose
Directions:
Flatten pie shell on a cutting board and slice it into 1/2-inch-wide
strips. Combine remaining ingredients, except sugar substitute, and mix
lightly. Spoon half the fruit mixture into a 9-inch nonstick deep-dish
pie pan. Sprinkle evenly with sugar substitute. Add remaining fruit
mixture.
Take the longest (center) strips of pie pastry and gently stretch it
to fit across the middle of the cake pan or pie pan. Continue to stretch
and arrange strips--3/4 inch apart--until the pie is covered with
criss-cross lattice of pastry. Discard leftover pastry.
Bake the pie, uncovered, in a preheated 425 oven 25 minutes. Allow to
cool before cutting. {155 calories per serving; 10 more per serving with
fructose}
SOURCE: Slim Gourmet Sweets & Treats (pg. 53)
By KKBG35A RUTH BURKHAR
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