Apple Pear Pie
(makes 12 servings)
|3||firm Granny Smith or other tart apples|
|3||firm but ripe Red Bartlett pears|
|2 1/2||tablespoons (37.5 ml) fresh lemon juice|
|1/4||cup (48 g) sugar|
|1/2||teaspoon (2.5 ml) ground cinnamon|
|3||tablespoons (45 ml) no sugar added apricot preserves|
|1||prechilled 9-inch (23 cm) unbaked pastry shell|
- Preheat oven to 425°F (220°C).
- Peel and core the apples and pears; thinly slice. Gently toss with the lemon juice, 2 tablespoons (24 g) of the sugar, and the cinnamon. Alternate the apple and pear slices, arranging them in slightly overlapping in concentric circles. Sprinkle the fruit with the 2 remaining tablespoons (24 g) of sugar.
- Bake for 15 minutes, reduce oven heat to 375°F (190°C), and continue to bake for another 30 to 40 minutes or until the fruit and crust are golden.
- In a small saucepan, heat preserves. Brush over the top of the hot fruit. Cool pie before serving.
|Per serving:||152 calories (28% calories from fat), 2 g protein, 5 g total fat (0.4 g saturated fat), 27 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 25 mg sodium|
|Exchanges:||2 carbohydrate (1 bread/starch, 1 fruit), 1 fat|