Apples, Anjou pears, and apricots are the As that make this apple pie a knockout. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Oil Pastry

Pie

Directions

  • Preheat oven to 375 degrees F.

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  • 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.

Tips

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; 4.4 g total fat; 65 mg sodium. 30.9 g carbohydrates; 2 g protein; Full Nutrition