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|
Marlene graduated Magna Cum Laude with a degree in nutrition from U.C.L.A. in 1986 and is one of a select group of dietitians to hold an advanced certificate in Child and Adolescent Weight Management from the American Dietetic Association. Combining her love of food with her educational foundation, she has held such positions as Hospital Foodservice Director, Nutrition Professor, Cooking Instructor for the Columbus State Culinary Academy and as a national nutrition educator to chefs for the American Culinary Federation. Her passion for teaching others how to make healthy food taste delicious also extend to her private nutrition practice specializing in weight loss, diabetes, and wellness.
Marlene loves to teach (and to eat!); her energetic and upbeat style has made her a popular food and nutrition speaker for organizations such as the American Diabetes and American Heart Associations and sought after for television and radio appearances which have included affiliates for ABC, NBC, CBS, FOX and Shaw TV (Vancouver) and radio stations nationwide.