6 c Thinly sliced peeled apples
1/4 c Sugar
1 ts Ground cinnamon
1 tb Cornstarch
1/8 ts Salt
3/4 c All-purpose flour or
1/2 c All-purpose flour plus 1/4 c
1 ds Ground nutmeg
3 tb Margarine
2 Cold water
Skim milk Recipe by: BH&G New Dieter’s Cook Book ISBN
Place apples in a 10x6x2-inch baking dish. In a small mixing bowl combine sugar and cinnamon; set aside 1 teaspoon of the mixture. Stir cornstarch and salt into remaining sugar mixture and mix well. Sprinkle evenly over apples in dish. In a medium mixing bowl stir together flour and nutmeg. Cut in margarine till mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form into a ball. On a floured surface roll dough into a 12×8-inch rectabgle. Cut decorative vents in pastry. Carefully place pastry atop apples; Flute edges to sides of dish, but not over the edge. Brush pastry with milk and sprinkle with reserved sugar mixture. Bake in a 375~ oven about 40 minutes or till apples are tender and crust is golden brown. Serve warm. Serves 8, Per serving: 157 calories; 1g protein; 29g carbohydrate; 5g fat; 0mg cholesterol; 84mg sodium; 109 mg potassium.
Typed for you by Marjorie Scofield 5/18/95 —–