1 cup all-purpose flour
4 tbsp. margarine
3 tbsp. cold water
2 cups pared, cored and sliced fresh tart apples
2 tbsp. lemon juice
1 tbsp. margarine, melted
1 1/2 cups unsweetened applesauce
1/4 tsp. cinnamon
1 tsp. vanilla
1 tbsp. diet margarine
2 tsp. arrowroot applesauce
1/4 cup unsweetened apple juice
4 packets Equal
1 tsp. cinnamon
Crust: Combine flour and margarine in
food processor, mixer or by hand. Process with on-off motion,
or blend, until mixture forms coarse crumbs. Add water and blend
until mixture forms a ball. Roll out on floured surface to 12-inch
diameter circle, 1/8-inch thick. Line greased and floured 9-inch
tart pan with pastry. Trim edges. Cover pastry with 9-inch circle
of wax paper; prick holes through paper and pastry with fork.
Cover wax paper with uncooked, dried beans or rice to prevent
air bubbles. Bake in preheated 350 degree F. oven 10 minutes.
Remove dried beans or rice and wax paper. Continue baking 15
to 20 minutes or until lightly browned. Cool.
Filling: Combine applesauce, cinnamon,
vanilla extract and margarine in small saucepan. Heat until
margarine melts. Pour into tart crust and spread evenly with
spatula. Toss sliced apples in lemon juice. Overlap apple slices
to cover applesauce. Brush melted margarine over apple slices.
Bake in 350 degree F. oven 20 minutes. Cool.
Glaze: Dissolve arrowroot in apple juice
in small saucepan. Bring to a boil, stirring constantly until
thickened. Remove from heat. Cool slightly. Stir in Equal. Spoon
glaze over tart, spreading with pastry brush. Sprinkle cinnamon
over glaze. Serve.
Makes one 9-inch pie or 8 servings, 1 slice per serving.
Calories per serving: 174
"Traditional" calories: 407
Diabetic exchange: 1/2 fruit, 1 starch, 1 1/2 fat