Apple pie #4
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -diane crhn32b | ||
| Light & Flaky Pie Crust; see recipe of same name | ||
| 1½ | cup | Thick unsweetened applesauce |
| ½ | cup | Honey |
| 3 | tablespoons | Apple brandy; optional |
| 1 | tablespoon | Vanilla extract; |
| Lemon; grated rind only | ||
| 3 | xes | Tart apples; peeled & thinly sliced |
| ½ | cup | All-fruit apricot jam; |
| 290 | xes | *Calories |
| 3 | xes | *gm Protein |
| 7 | xes | *gm Fat |
| 57 | xes | *gm Carbo |
| x | *gm Chol | |
| 11 | xes | *mg Sodium |
| 3 | xes | *gm Fiber |
Directions
DATA PER SERVING
PREPARE AND BAKE crust according to recipe instructions. (See Light & Flaky Pie Crust recipe) Set aside.
Preheat oven to 375F. In a 2-quart saucepan over med-high heat, simmer applesauce, honey, brandy if desired, vanilla and lemon rind until quite thick, about 10 to 15 minutes. Pour mixture into prepared crust. Arrange apples in concentric circles on top of sauce.
In a 1-qt saucepan over med-high heat, melt apricot jam, then press through a sieve. Use a pastry brush to glaze apples with jam.
Bake for 30 minutes. Let cool before slicing.