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Popover Apple Pie Recipe
Popover Apple Pie Recipe photo by Taste of Home

Popover Apple Pie Recipe

Publisher Photo
This is a family favorite that's perfect for cozy winter nights. The golden brown crust bakes in the oven, and the apple and cranberry filling cookings in the microwave, then is spooned into the crust. —Beki Kosydar-Krantz of Clarks Summit, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 egg whites
  • 3/4 cup 1% milk
  • 1 cup cold orange juice
  • 1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
  • 3/4 teaspoon apple pie spice
  • 6 large peeled tart apples, sliced
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts
  • 1 teaspoon confectioners' sugar

Nutritional Facts

1 slice equals 202 calories, 4 g fat (1 g saturated fat), 55 mg cholesterol, 307 mg sodium, 37 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch, 1 fat.

Directions

  1. In a large bowl, combine flour and salt. Combine the eggs, egg whites and milk; whisk into the dry ingredients just until blended. Pour into a 10-in. ovenproof skillet coated with butter-flavored cooking spray.
  2. Bake at 450° for 20 minutes. Reduce heat to 350° (do not open oven door). Bake 10-15 minutes longer or until deep golden brown (do not underbake).
  3. In a microwave-safe bowl, whisk the orange juice, pudding mix and apple pie spice. Stir in apple and cranberries. Cover and microwave on high for 5 minutes, stirring once. Cover and cook 3-4 minutes longer or until apples are tender, stirring once.
  4. Spoon hot apple mixture into crust. Sprinkle with walnuts. Dust with confectioners' sugar and serve immediately. Yield: 8 servings.
Originally published as Popover Apple Pie in Light & Tasty December/January 2005, p39

Nutritional Facts

1 slice equals 202 calories, 4 g fat (1 g saturated fat), 55 mg cholesterol, 307 mg sodium, 37 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch, 1 fat.

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