When I was growing up we used to go to “apple country” every fall. The area produced a cookbook and one of the most treasured recipes in it was “Apple Pie in a Paper Bag”. It consisted of a one crust apple pie with a crumb topping that you actually cook inside a paper grocery bag. The bag helps to recirculate the steam and imparts a wonderful texture to the apples.
Fit Tip: Many “no sugar” apple pies use other forms of sugar such as concentrated apple juice to sweeten their pies and yet still make the claims of “no sugar added”. Be sure to read the label to see the total amount of carbohydrate and sugars before buying any no-sugar or reduced-sugar products.
- 1/2 cup Splenda granulated sweetener
- 6 tbsp all-purpose flour
- 1/2 tsp cinnamon
- 3 tbsp margarine
- Mix Splinda, flour, and cinnamon in small bowl. Once blended, add the margarine until the mixture resembles coarse crumbs
- 1 unbaked deep dish pie crust
- 6 medium apples (2 1/2 lbs)
- 1 tbsp lemon juice
- 6 tbsp Splenda granulated sweetener
- 1 tbsp all-purpose flour
- 1/2 teaspoon cinnamon
- 1 large grocery sized paper bag
- Preheat oven to 400°F.
- Prepare and set aside 9″ unbaked pie pastry shell.
- Pare, core and quarter apples. Half each quarter crosswise to make chunks. Place in large bowl and sprinkle with lemon juice.
- Add Splenda, flour and cinnamon and coat apples.
- Spoon coated apples into shell.
- Sprinkle topping over apples, covering the entire top of the pie. Lay open a paper bag and slide the pie inside. Fold ends to close the bag and staple shut (large paper clips also work)
- Carefully lift the pie and place it on a cookie sheet. Bake for 1 hour.
- Tear open a small hole to check if the pie is done. The apples should be bubbly and the top should be nicely browned.
- Carefully rip open the rest of the bag and remove pie.
- Serve warm or chilled.
Food Exchanges: 1 Fruit, 1 Carbohydrate, 2 Fat
Weight Watchers Point: 5
|Nutritional Info (per serving):|
|Makes 8 Servings|