Brown sugar apple pie - butter busters^

8 ----------

Ingredients

Quantity Ingredient
½ cup Light brown sugar
OR
¼ cup Light brown sugar
AND
1 teaspoon Sweet 'n Low Brown
½ cup Sugar
Or
¼ cup Sugar
AND
3 eaches Pk Sweet 'n Low
2 eaches Tb flour
1 teaspoon Cinnamon
½ teaspoon Nutmeg
⅛ teaspoon Lite salt, optional
6 cups Thinly sliced peeled tart apples
1½ teaspoon Grated lemon peel
2 eaches Tb liquid Butter Buds
¼ cup Egg Beaters
CRUST
2 cups Flour
1 teaspoon Lite satl, optional
½ cup Promise Ultra fatfree margarine
3 eaches Tb (to 4) cold water

Directions

CRUST

Blend all ingredients well but do not overwork. Divide dough in half and roll oour each half sparately to make top and bottom crusts.

Preheat oven to 425F. In a large bowl, mix sugars, flour, cinnamon, nutmeg and lite salt. Add apples; toss to combine. Turn into pie crust. Sprinkle with grated lemon peel. Drizzle Butter buds over top.

Fold top crust in quarters. Carefully place so point is at center and unfold. Use scissors to trim overhang to measure 1" all around.

Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pastry. Press edges with fingers to seal. Press upright to form rim. Crimp by pinching with thumb on edge of pastry at an angle. Repeat all around pie. Mix the Egg Beater and 1 tablespoon water and brush crust. Slit top for ventilation. Bake 45-50 minutes or until crust is golden brown. To keep the edges from burning, wrap foil over edges for the first 35 mintues of baking. Per sugar serving: 280 cal., 1g fat (3%), 0mg chol., 3g fiber, 5g pro., 64g carb., 138mg sod. Per S&L serving: 232 cal., 51g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.

Submitted By CAROLYN SHAW On 03-01-95

Related recipes