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1
Use a 10-inch pie pan with nonstick finish, sprayed with cooking spray.
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2
Roll pastry as thin as possible and fit into pie pan.
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3
(Or possibly transfer defrosted commercial single crust into larger pan and press to fit with fingertips.)
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4
Combine remaining ingredients, mix well, and spoon into shell.
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5
Cover filling with an inverted smaller pie pan, or possibly use a circle of foil cut 1 inch smaller, exposing crust but covering apples.
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6
Bake in a preheated 425 oven 35 to 45 min, till crust is golden brown.
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7
Remove cover or possibly foil and cold pie before cutting.
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8
PEAR PIE: Substitute ripe, thinly sliced pears for the apples.
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9
Reduce raisins to 1/2 c.. 8 servings, 195 calories each APPLE PIE SWEETENED w/ SUGAR SUBSTITUTE: Use 6 c. sliced McIntosh apples; omit raisins.
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10
Use a glass pie pan.
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11
Put half the filling into the crust; sprinkle with 6 to 8 Tbsp.
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12
granulated sugar substitute.
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13
Add in remaining apple filling.
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14
Place glass pan on the bottom rack of a preheated 425 oven.
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15
Cover filling with inverted pie pan.
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16
Bake only 25 to 30 min, till bottom crust is golden brown.
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17
8 servings, 145 calories eachPEAR PIE SWEETENED w/ SUGAR SUBSTITUTE: Use 6 c. sliced peeled ripe pears and follow directions in preceding paragraph.
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18
8 servings, 175
