- 1 refrigerated fill-and-bake pie crust (7 to 7-1/2 ounces)
- 3 large Granny Smith apples (about 1-1/2 pounds total), peeled, cored, and thinly sliced
- 2 teaspoons fresh lemon juice
- 1/4 cup packed brown sugar
- 1/4 cup sour half-and-half, or 1/4 cup nonfat sour cream
- 1 tablespoon quick-cooking tapioca
- 1-1/2 teaspoons ground cinnamon
- 2 teaspoons granulated sugar
- Preheat the oven to 350 degrees F.
- Put the pie crust into a 9-inch-diameter tart pan with a removable bottom; press the crust against the fluted edge and trim off any pastry that extends over the top. Roll the trimmed dough into a ball; flatten to 1/4 inch and cut 2 or 3 shapes with a cookie cutter. Prick the tart shell in several places with the tines of a fork.
- Put the sliced apples in a large bowl; drizzle them with lemon juice and toss to mix.
- In a small bowl, blend the brown sugar, sour half-and-half, tapioca, and cinnamon.
- Fold the brown sugar mixture into the apples until all the fruit is coated. Spoon the apples into the tart shell; arrange the dough shapes on top of the apples. Sprinkle granulated sugar over the top.
- Bake for 35 minutes, or until the apples are tender. Cut in 8 equal slices. Serve hot or at room temperature.
Recipe Yield: Yield: 1 tart (8 servings)
Nutritional Information Per Serving:
Fat: 8 grams
Sodium: 146 milligrams
Cholesterol: 8 milligrams
Protein: 1 grams
Carbohydrates: 34 grams
2 Other Carbohydrate, 1 Fat
Source: The New Family Cookbook for People with Diabetes