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Apple-Pineapple Strudel Pie















Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium


2 sheets phyllo (filo) pastry sheets
3 each apples
thinly sliced, peeled, cored
8 ounces pineapple, canned with juice
juice packed, crushed, undrained
1 tablespoon cornstarch
2 teaspoons apple pie spice
1 teaspoon vanilla extract
3 tablespoons honey
2 teaspoons butter


With cooking spray, spray until slick the bottom of a nonstick 9inch round or square cake pan or pie pan.

Line it with torn pieces of phyllow pastry, reserving two-thirds of the pastry for the top crust.

Stir together remaining ingredients, except butter, and spoon into the pan.

Cover the apple mixture with 2 layers of phyllo pastry, torn in pieces to fit.

Brush each layer lightly with melted butter.

Tuck the edges of the pastry into the pan.

Bake uncovered, in a preheated 400 oven, 20 to 30 minutes, until pastry is flaky.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 7912% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 8mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 8%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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