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
Yield: Makes 8 servings
- 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.
- 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.
- 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.
||1 bread, 1 fruit, 2-1/2 fat
|25% calorie reduction from traditional recipe