Apple pie has never been so quick to put together. After tossing unpeeled apples and spices in a baking dish, you'll assemble a quick lattice from pastry strips. This lattice topping is not woven like a traditional one--it takes less time to assemble this way but is just as eye catching! Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Prepare pie: Arrange apples in a 2-quart rectangular baking dish; set aside. Combine sugar and cinnamon in a small bowl; set aside 1 teaspoon of the mixture. Stir cornstarch into remaining sugar mixture. Sprinkle cornstarch mixture onto apples; toss to combine. Set aside.

  • Prepare pastry dough: Stir together all-purpose flour, whole-wheat pastry flour, toasted wheat germ and ground nutmeg n a medium bowl. Use a pastry blender to cut in butter until mixture resembles coarse crumbs. Sprinkle 1 tablespoon cold water over part of mixture; toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time until moistened. Form dough into a ball.

  • Preheat oven to 375 degrees F. Flatten pastry dough on a lightly floured surface. Roll dough from center to edges into a 10x5-inch rectangle. Cut pastry lengthwise into nine 1/2-inch-wide strips. Carefully place 4 pastry strips lengthwise over reserved apples, place remaining 5 pastry strips crosswise over the apples, spacing strips evenly to form a lattice-style crust. Trim pastry strips; tuck ends into dish. Brush pastry with milk, sprinkle with reserved sugar mixture.

  • Bake for 40 to 45 minutes or until apples are tender, covering with foil, if necessary, to prevent overbrowning. Serve warm or cool.

Nutrition Facts

169 calories; 5 g total fat; 2 g saturated fat; 12 mg cholesterol; 48 mg sodium. 31 g carbohydrates; 4 g fiber; 17 g sugar; 2 g protein; 5 g added sugar;