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Kitchen > Berries & Fruit > Apple Sour Cream Pie

Apple Sour Cream Pie

Ingredients:
1 unbaked pie shell (recipe bellow)
4 fluid ounces egg substitute
1/3 cup one-to-one sugar substitute or equivalent sugar packets
2 tablespoons flour
1/8 teaspoon salt (optional)
1 cup low fat sour cream
2 tablespoons fresh lemon juice
1 1/2 pounds tart apples such as Granny Smith, peeled, cored and sliced very thin
1/8 teaspoon ground nutmeg
refrigerated butter-flavored cooking spray

Directions:
1. Preheat oven to 400°F.

2. Line a 9-inch pie pan with pastry. Cut off extra dough leaving 1/3 inch to turn under and then crimp decoratively.

3. In a bowl, combine the egg substitute, sugar substitute, flour, salt (if using), sour cream, and lemon juice. Gently fold in the sliced apples. Pour into lined pie pan. Sprinkle with nutmeg and coat with cooking spray.

4. Bake for 40 minutes or until the top is browned and set. Chill before serving,

Per serving: 211 calories (32% calories from fat), 5 g protein, 8 g total fat (2.5 g saturated fat), 35 g carbohydrates, 2 g dietary fiber, 10 mg cholesterol, 28 mg sodium.

Basic Pie Crust

(makes one 8- or 9-inch (20 to 23 cm) pie shell, 8 servings)

Adapted from The Joslin Diabetes Gourmet Cookbook: Heart-Healthy Everyday Recipes For Family And Friends

1/2 teaspoon (2.5 ml) sugar
1 cup (125 g) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) grated lemon zest
4 tablespoons (60 g) frozen stick margarine, cut into tiny bits
1 teaspoon (5 ml) cider vinegar (optional)
2 tablespoons (30 ml) plus 2 teaspoons (10 ml) ice water

Learn about sugar and sugar substitutes

1. In a food processor, process sugar, flour, lemon zest, and margarine for 5 seconds. Add the vinegar (if using) and water; process for another 5 seconds. Remove dough even if not completely mixed) and press it between 2 sheets of plastic wrap. Pat into a 4-inch (10 cm) circle. Wrap securely and chill for at least 1 hour.

2. Roll dough out on a lightly floured board to 1/8-inch (.3 cm) thickness. Fit loosely into an 8- or 9-inch (20 to 23 cm) pie or tart pan. Fill as directed.

Serves 8. Per serving (pastry only): 109 calories (45% calories from fat), 2 g protein, 6 g total fat (0.9 g saturated fat), 12 g carbohydrates, trace dietary fiber, 0 cholesterol, 67 mg sodium.