Topless Apple Pie

Even though this looks more like a tart, it's still yummy!

Serves - 10  /  Serving Size - 1 slice

Preparation Time - 30 minutes

Cooking Time - 20-25 minutes

1 cup plus 2 Tblspn all-purpose flour

1 tsp sugar

1/4 cup canola oil

1 tsp vanilla extract

1 Tblspn butter, melted

1/3 cup fat-free milk

1/4 cup sugar-free apricot preserves

2 Tblspn light brown sugar

1 tsp ground cinnamon

2 tart baking apples, peeled and thinly sliced

1.  Preheat oven to 425ºF.

2.  In a medium bowl, combine the flour and sugar.  Slowly add the oil, mixing with a fork until crumbly.  In a small bowl, combine the vanilla, butter and milk.

3.  Add the milk mixture gradually to the flour mixture, mixing with a fork until the dough stays together and forms a ball.  Place the ball of dough on wax paper and roll out into a thin crust to form a large circle, using flour to keep the dough from sticking

4.  Transfer the dough to a 10-tart pan or pie plate coated with nonstick cooking spray.  Spread the apricot preserves carefully over the crust.  In a small bowl, combine the brown sugar and cinnamon.

5.  Sprinkle half of the cinnamon mixture over the apricot preserves.  Arrange the apple slices on top and sprinkle with the remaining cinnamon mixture.  Bake for 20-25 minutes or until the apples are tender.  Serve warm.

Exchanges:  1-1/2 carb / 1-1/2 fat

Calories - 144                       Sodium - 13mg

   Calories from Fat - 61      Total carb - 20g  w/net carb - 19g

Total Fat - 7g                          Dietary Fiber - 1g

   Saturated Fat - 1g                Sugar - 6g

Cholesterol - 3mg                 Protein - 2g

Source: Holly Clegg's Trim & Terrific Diabetic Cooking

Review/Suggestions: 

• Didn't have apricot preserves, but did have Orange Marmalade.  Added a nice zest to the apples. 
• Used Benecol for the butter.  Next time going to use the Land O' Lakes margarine w/80% vegetable oil as the crust didn't puff up much.
• Not sure if a combination of using the marmalade and Benecol made the difference in the crust being really, really hard.  This recipe does mention serving while warm - which I'm sure the crust would be softer.  Don't get me wrong, the crust was still good but just hard.