Streusel topping with nuts takes apple pie one step beyond the basic. For a flavor change, try using 2 or 3 different types of apples in the filling.
Servings
Makes 8 servings
Ingredients
FILLING
Pastry for single crust 9-inch pie
18 packets Pure Via sweetener
2 Tablespoons (30 mL) cornstarch
2 Tablespoons (30 mL) lemon juice
¾ teaspoon (3 mL) ground cinnamon
¼ teaspoon (1 mL) salt
1/8 teaspoon (0.5 mL) ground nutmeg
6 cups (1.5 L) peeled cored sliced Granny Smith apples
STREUSEL
½ cup (125 mL) all-purpose flour
1/3 cup (75 mL) chopped nuts
3 Tablespoons (4 5mL) butter, melted
12 packets Pure Via sweetener
½ teaspoon (2 mL) ground cinnamon
¼ teaspoon (1 mL) salt
Directions
Preheat oven to 375°F.
For Filling, roll out pastry on floured surface to 10-inch diameter circle. Carefully fit into 9-inch pie plate. Trim and flute edges; set aside.
Combine Pure Via sweetener, cornstarch, lemon juice, cinnamon, salt and nutmeg. Sprinkle over apples in large bowl. Toss to coat. Spoon apple mixture into crust.
For Streusel, combine all ingredients. Sprinkle evenly over apple mixture.
Bake 45 to 55 minutes or until apples are tender and crust is golden brown. Cool on wire rack. Serve warm or at room temperature.
Nutritional information (per serving)
Calories 251; Protein 2g; Carbohydrates 33g; Fat 14g; Cholesterol 14mg; Sodium 313mg
Exchanges
Starch – 1; Fruit – 1; Fat – 2- ½
Reduction
Calorie Reduction – 36%
Carbohydrate Reduction – 50%