Ingredients:
1 refrigerated fill-and-bake
pie crust (7 to 7-1/2 ounces)
3 large Granny Smith apples
(about 1-1/2 pounds total), peeled, cored, and thinly sliced
2 teaspoons fresh lemon
juice
1/4 cup packed brown sugar
1/4 cup sour half-and-half,
or 1/4 cup nonfat sour cream
1 tablespoon quick-cooking
tapioca
1-1/2 teaspoons ground cinnamon
2 teaspoons granulated sugar
Instructions:
Preheat the oven to 350 degrees
F.
Put the pie crust into a
9-inch-diameter tart pan with a removable bottom; press the crust against
the fluted edge and trim off any pastry that extends over the top.
Roll the trimmed dough into
a ball; flatten to 1/4 inch and cut 2 or 3 shapes with a cookie cutter.
Prick the tart shell in several places with the tines of a fork.
Put the sliced apples in
a large bowl; drizzle them with lemon juice and toss to mix.
In a small bowl, blend the
brown sugar, sour half-and-half, tapioca, and cinnamon.
Fold the brown sugar mixture
into the apples until all the fruit is coated. Spoon the apples into the
tart shell; arrange the dough shapes on top of the apples.
Sprinkle granulated sugar
over the top.
Bake for 35 minutes, or until
the apples are tender. Cut in 8 equal slices. Serve hot or at room temperature.
Serves:8
Nutrition Facts:
Serving: 1
Calories: 200
Fat: 8 g,
Cholesterol mg,
Sodium 146 mg
Carbohydrates 34 g
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