Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Source: The New Family Cookbook for People with Diabetes
- Yield: 1 tart (8 servings)
- 1 refrigerated fill-and-bake pie crust (7 to 7½ oz)
- 3 large Granny Smith apples (about 1½ lb total), peeled, cored, and thinly sliced
- 2 tsp fresh lemon juice
- ¼ cup packed brown sugar (Consider substituting your favorite sweetener for the brown sugar.)
- ¼ cup sour half-and-half, or ¼ cup non-fat sour cream
- 1 tbsp quick-cooking tapioca
- 1½ tsp ground cinnamon
- 2 tsp granulated sugar (Consider substituting your favorite sweetener for the sugar.)
- Preheat the oven to 350°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 ¼ 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.
Nutritional information Edit
Per serving (1 slice):
- 200 Calories | 8g Fat | 8mg Cholesterol | 146mg Sodium | 34g Carbs | 2g Dietary Fiber | 20g Sugars | 1g Protein
- Diabetic Exchanges: 2 Other Carbohydrate | 1 Fat