One taste and you'll know this apple pie will become the recipe that will be passed along the generations
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
- 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.