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Applesauce Lattice Pie Recipe

Applesauce Lattice Pie Recipe

"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.
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling YIELD:8 servings

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

  • 1. 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.
  • 2. 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 pie plate. Transfer pastry to plate; trim even with edge.
  • 3. 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.
  • 4. 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.

Nutritional 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.