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Lisa's Nannie's Apple Pie by Lisa Fontanesi

541 nannies apple pie
One taste and you'll know this apple pie will become the recipe that will be passed along the generations
skill level
Easy
time
60-120min
servings
8
cost
$$
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Lisa's Nannie's Apple Pie Recipe: One taste and you'll know this apple pie will become the recipe that will be passed along the generations. PointsPlus® value = 8
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ingredients
  • 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 
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 store bought Pie Crust
    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.
  • 2
    5 medium Fuji Apples
    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.
  • 3
    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
    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.
  • 4
    5 tablespoons Light Salted Butter
    1/3 cup Packed Brown Sugar
    1/2 cup White Whole-Wheat Flour
    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.
  • 5
    1 butter Flavored Canola Spray
    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.
  • 6
    small bunch fresh Mint for garnish
    6 ounces Low Fat Vanilla Ice Cream
    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.
 
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