1 pie crust
4 apples
1 tablespoon lemon juice
3 tablespoons granulated sugar replacement or granulated fructose
1/4 teaspoon cinnamon
4 teaspoons margarine
1 egg white, slightly beaten
Servings: 4
1. Roll out pie dough and cut into 4 equal pieces.
2. Peel and core apples and sprinkle them with lemon. Place 1 apple in center of each piece of dough.
3. Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples. Top each apple with 1 tsp margarine. Bring opposite ends of dough up over apple. Moisten slightly with water; seal securely. Brush with beaten egg white and place in shallow baking pan.
4. Bake at 425 F (220 C) for 35 to 45 minutes, or until pastry is golden brown.
4 apples
1 tablespoon lemon juice
3 tablespoons granulated sugar replacement or granulated fructose
1/4 teaspoon cinnamon
4 teaspoons margarine
1 egg white, slightly beaten
Servings: 4
1. Roll out pie dough and cut into 4 equal pieces.
2. Peel and core apples and sprinkle them with lemon. Place 1 apple in center of each piece of dough.
3. Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples. Top each apple with 1 tsp margarine. Bring opposite ends of dough up over apple. Moisten slightly with water; seal securely. Brush with beaten egg white and place in shallow baking pan.
4. Bake at 425 F (220 C) for 35 to 45 minutes, or until pastry is golden brown.
