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Apple-Raisin Sour Cream Pie


  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup margarine, melted
  • 1-3/4 teaspoons Equal® for Recipes
      or 6 packets Equal® sweetener
      or 1/4 cup Equal® Spoonful™
  • 4 cups sliced, cored, peeled Granny Smith
      or other baking apples (4 to 6 medium)
  • 2 teaspoons lemon juice
  • 1/4 cup dark raisins
  • 1/2 cup reduced-fat sour cream
  • 1 egg white, beaten
  • 3-1/2 teaspoons Equal® for Recipes
      or 12 packets Equal® sweetener
      or 1/2 cup Equal® Spoonful™
  • 1 tablespoon all-purpose flour 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg



  1. Mix graham cracker crumbs, margarine, and 1-3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful™. Reserve 1/4 cup mixture. Press remaining mixture firmly on bottom and 1 inch up side of spring-form pan. Bake in preheated 350°F oven until lightly browned, 5 to 8 minutes. Cool on wire rack.
  2. Toss apples with lemon juice in large bowl; add raisins. Combine sour cream and remaining ingredients; spoon mixture over apples, mixing until apples are coated. Spoon apple mixture into crust; sprinkle with reserved 1/4 cup crumb mixture.
  3. Bake pie in 350°F oven until apples are tender, about 55 minutes. Cool on wire rack. Remove side of pan; place pie on serving plate.
Yield: Makes 8 servings
Nutritional Information:
Calories 245
Protein 3 g
Total Carbohydrates 33 g
Total Fat 12 g
Cholesterol 6 mg
Sodium 239 mg
Food Exchanges: 1 bread, 1 fruit, 2-1/2 fat
25% calorie reduction from traditional recipe