Ingredients
- 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
Directions
- 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:
Calories: 200
Fat: 8 grams
Sodium: 146 milligrams
Cholesterol: 8 milligrams
Protein: 1 grams
Carbohydrates: 34 grams
Diabetic Exchanges
2 Other Carbohydrate, 1 Fat
Source: The New Family Cookbook for People with Diabetes
Recipe Options
Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.