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Applesauce Lattice Pie

"I had some apples that needed to be used up, so I combined them with a can of applesauce and turned out my best-tasting apple pie ever," writes Cherie Sweet of Evansville, Indiana.

8 ServingsPrep: 30 min. Bake: 40 min. + cooling

Ingredients

1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon plus 1/8 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
6 tablespoons cold butter, cubed
4 to 6 tablespoons cold water
4-1/2 teaspoons fat-free milk
1-1/2 teaspoons cider vinegar
FILLING:
5 cups sliced peeled tart apples
1/4 cup raisins
Sugar substitute equivalent to 3 tablespoons sugar
2 tablespoons all-purpose flour
4 teaspoons brown sugar
2 teaspoons ground cinnamon
1-1/2 cups unsweetened applesauce
2 teaspoons butter

Directions

In a large bowl, combine the flour, sugar, baking powder and salt;
cut in butter until mixture resembles coarse crumbs. Combine the
water, milk and vinegar; gradually add to crumb mixture, tossing
with a fork until dough forms a ball.
Coat a 9-in. pie plate with cooking spray. Set aside a third of the
dough. On a lightly floured surface, roll out remaining dough to fit

2 of 2

Applesauce Lattice Pie (continued)

Directions (continued)

pie plate. Transfer pastry to plate; trim even with edge.
In a large bowl, combine apples and raisins. Combine the sugar
substitute, flour, brown sugar and cinnamon; add to apple mixture
and toss to coat. Spoon 3 cups into the crust; cover with
applesauce. Top with remaining apple mixture; dot with butter.
Roll out reserved portion of dough; make a lattice crust. Trim and
flute edges. Bake at 375° for 40-45 minutes or until crust is
golden brown and filling is bubbly. Cool on a wire rack. Yield: 8
servings.

Editor's Note: This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking aisle of your grocery store.

Nutrition Facts: One piece equals 281 calories, 10 g fat (6 g saturated fat), 26 mg cholesterol, 235 mg sodium, 47 g carbohydrate, 3 fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1-1/2 fruit.