Apple Pie

If you're looking for a great apple pie, here it is. Great texture and flavor, plus a 28% calorie reduction from a traditional recipe.

Pastry for double-crust 9-inch pie
3 tablespoons cornstarch
1 cup Equal Spoonful*
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
8 cups peeled, cored, sliced Granny Smith or other
    baking apples (about 8 medium)

*May substitute 24 packets Equal sweetener

Roll 1/2 the pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate.

Combine cornstarch, Equal , cinnamon, nutmeg and salt. Sprinkle over apples in large bowl and toss to coat. Arrange apples in pie crust.

Roll remaining pastry into circle large enough to fit top of pie. Place over apples. Seal edges, trim and flute. Cut a few slits in top of pastry to allow steam to escape. Bake in preheated 400 degree F oven 40 to 50 minutes or until crust is golden and apples are tender.

Cool on wire rack. Serve warm or at room temperature.

Makes 8 servings

Nutrition info per serving: 253 cal, 2g pro, 42g carb, 10g fat, 10mg chol, 224mg sodium

Food exchanges: 1 fruit, 1 1/2 starch, 2 fat