Yield: 8 Servings
Measure | Ingredient |
---|---|
2 \N | Cans Sliced Apples |
\N \N | Drained (Comstock) |
2 teaspoons | Sweet 'n Low |
1 teaspoon | Cinnamon |
½ teaspoon | Nutmeg |
1 tablespoon | Butter or marg. |
\N \N | (optional) |
2 tablespoons | Flour |
1 cup | Crushed Unsweetened |
\N \N | Pineapple packed in |
\N \N | Own juice. Do not |
\N \N | Drain. |
1 \N | Your favorite |
\N \N | Pie crust |
In large bowl combine apple slices and all ingredients except butter.
Mix together. Pour into unbaked bottom crust. Dot with butter. Top with vented or lattice crust. Bake 425 degrees F for 15 minutes.
REduce heat to 350 degrees F and continue baking 25 to 35 minutes or until crust is golden brown.
The pineapple used has no sugar added. It is the size can that looks like a tuna can...about 7 or 8 oz.
Recipe designed by P. Reynolds