One taste and you'll know this apple pie will become the recipe that will be passed along the generations
ingredients
ingredients
method
step-by-step directions

Lisa's Nannie's Apple Pie by Lisa Fontanesi

  • 1/2 store bought Pie Crust; rolled out and cut into 6 strips to place around each ramekin crimped
  • 1 butter Flavored Canola Spray
  • 5 medium Fuji Apples
  • 1/2 cup no calorie Natural Sweetener
  • 2 1/2 tablespoons Turbinado Raw Cane Sugar
  • 1 teaspoon Cinnamon; more to taste if you like
  • A squeeze of Lemon Juice
  • 1/2 cup White Whole-Wheat Flour
  • 1/3 cup Packed Brown Sugar
  • 5 tablespoons Light Salted Butter
  • small bunch fresh Mint for garnish
  • 6 ounces Low Fat Vanilla Ice Cream
step-by-step directions
  • Take 1/2 store bought Pie crust and roll out until you have enough dough to cut into 6 strips of pie dough to put  around the edge of  each porcelain  3.5 " ramekins and crimp with your fingers.  Cover with plastic and freeze pastry until ready to fill with Apples and topping and bake.
  • Wash your Apples and dry them. I like to use apples that are crisp, tart and with a hint of sweetness. Core and peel the Apples and thinly slice. I suggest you use an apple peeler tool that cores, peels and spiral slices the apples all in one motion.  The kids love this step!!  Put Apples in a large bowl.
  • Combine the Sugar substitute, Cane Sugar and Cinnamon lightly throughout the Apples trying not to break them. Add your squeeze of Lemon if desired, it just adds a little tartness behind the sweetness of the pie, and keeps the Apples from turning brown.
  • For the topping cut the Butter into the Brown Sugar and Flour until it looks like Corn Meal with tiny Peas in it. This can be done with a pastry cutter or the food processor using the pulse button.
  • Give each ramekin one spray of Butter Flavored Non-Stick Spray. Heap the Apples into the ramekins lined with the crust. Heap the crumble mixture over the Apples.  Save any extra topping in the fridge.
  • Cover the Pies first with parchment, then foil.  This eliminates the chance of any 'tin can' flavor into the crisp topping.  Place on a foil-lined baking sheet to make clean up easier and bake in the preheated 375°F oven for 20 minutes. Carefully remove foil and paper from the opposite side of the pan (to keep steam away from your face and hands). Return to oven; bake 20 to 40 minutes more or until top is golden and Apples are just tender when pierced with the tip of a paring knife or juices are bubbling up. Let cool 15 to 30 minutes before serving with a little Low Fat Vanilla Ice Cream on top to melt into the filling or on the side or the way I like it just plain.
Similar categories: Desserts Courses & Meals
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