| Apples are a versatile fruit and maybe that is why | | | | INGREDIENTS |
| Americans love them so much. We eat an apple | | | | 1 package refrigerated pie crusts (Use one and |
| when we are hungry, make homemade apple sauce, | | | | freeze the other.) |
| add apple slices to salads, pair apples with meats and | | | | 4 large Granny Smith apples |
| vegetables, and make all sorts of apple pies. Many | | | | 3 tablespoons flour |
| cooks prefer Granny Smith apples because they hold | | | | 1/2 teaspoon low sodium salt |
| their shape when baked. Granny Smiths do not turn | | | | 1/2 teaspoon cinnamon |
| brown as quickly as other apples. | | | | 1 cup Splenda Blend for Baking |
| The origin of the Granny Smith apple is a bit hazy. | | | | 2 large eggs, room temperature |
| According to the Washington Apple Country Tours | | | | 3/4 cup fat free half and half |
| Web site, the apple was invented by an Australian, | | | | 1 teaspoon pure vanilla extractdash of freshly-grated |
| Marie Ana Smith, some time in the 1860s. Legend has | | | | nutmeg |
| it that Smith discarded some crab apples in her yard. | | | | METHOD |
| The apples sprouted, Smith cultivated them, and the | | | | Preheat oven to 375 degrees. |
| result was the Granny Smith apple, named in her | | | | Lay crust in 9" pie plate. Pinch rim with fingers to |
| honor. | | | | make a decorative edge. Peel, core and slice apples. |
| Granny Smith apples made their way to England in | | | | (You should have about four cups.) Sprinkle slices |
| the 1930s. They reached the US in 1972 and quickly | | | | with flour, salt, cinnamon, and 3/4 cup Splenda Blend |
| became an American favorite. The Produce Oasis | | | | for Baking. Arrange apples in overlapping circles on |
| Web Site says you should test the firmness of | | | | crust. |
| apples before buying them. The apples should feel | | | | In a small bowl whisk eggs, fat free half and half, |
| solid and heavy. Do not buy bruised apples, apples | | | | remaining 1/4 cup sugar, vanilla, and nutmeg. Gently |
| that have dark spots or wrinkled skins. Put the apples | | | | pour the custard over the apple slices. If you don't |
| in a plastic bag and store them in a cool, dark place. | | | | have enough custard make another half batch and |
| Apples are good for you. One medium apple has 80 | | | | add it to the pie filling. |
| calories, no fat, no sodium, 22 grams of | | | | Cover the pie loosely with release foil and set on jelly |
| carbohydrate, 5 grams of fiber, and 17 grams of | | | | roll pan. Bake for 45 minutes. Remove the foil and |
| sugar. Apples are also a good source of vitamin C. | | | | bake another 30 minutes, or until knife inserted in |
| The recipe tells you to arrange the sliced apples in | | | | custard comes out clean. |
| circles, but if you are short of time you may pour | | | | Cool pie for 15-20 minutes. Cover again with release |
| the slices into the pie crust. Flatten the slices a bit | | | | foil and refrigerate. Top with sugar free, fat free |
| with your hand. Granny Smith Apple Custard Pie | | | | topping or sweetened whipped cream. Makes 8 |
| tastes best the day you make it. Dig in! | | | | servings. |