Apples, Anjou pears, and apricots are the As that make this apple pie a knockout.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
1 hr 55 mins


Oil Pastry


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • Oil Pastry: In a medium bowl, stir together all-purpose flour, whole wheat pastry flour or whole wheat flour, and salt. Add milk and oil all at once to the flour mixture. Stir lightly with a fork until all is moistened. Form into a ball. Cover and set aside.

  • In a very large bowl, combine brown sugar, flour, and apple pie spice. Add apple slices, pear slices, and apricot slices or blueberries. Toss gently to coat. Transfer fruit mixture to a 9-inch pie plate.

  • On a floured surface, use your hands to slightly flatten the pastry. Roll dough from center to edge into a circle about 12 inches in diameter. Cut 5 to 6 slits on top of crust. To transfer pastry,** wrap it around the rolling pin. Unroll pastry atop fruit mixture. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

  • Place pie plate on a foil-lined baking sheet. To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes; remove foil. Bake for 10 to 15 minutes more or until apples are tender and filling is bubbly. Cool about 1 hour. Serve slightly warm.


Test Kitchen Tip: Another way to transfer the pastry is to slide a baking sheet under the rolled out dough circle. Then, slide the pastry from the baking sheet onto the fruit in the pie plate.

Sugar Substitutes: Choose from Sugar Twin(R) Granulated Brown or Sweet 'N Low(R) Brown. Follow package directions to use product amount equivalent to 1/4 cup brown sugar. Nutrition Per Serving with Substitute: same as below, except 143 cal., 26 g carbo., 63 mg sodium.

You can substitute 1 cup fresh blueberries for the (15 ounce) can apricots, if you like.

Nutrition Facts

163 calories; protein 2g 4% DV; carbohydrates 30.9g 10% DV; exchange other carbs 2; dietary fiber 2.8g 11% DV; sugars 18.2g; fat 4.4g 7% DV; saturated fat 0.7g 3% DV; cholesterol 0.1mg; vitamin c 4mg 7% DV; folate 22.3mcg 6% DV; calcium 28.6mg 3% DV; iron 0.9mg 5% DV; magnesium 10.4mg 4% DV; potassium 162.8mg 5% DV; sodium 64.8mg 3% DV; thiamin 0.1mg 11% DV.