French Apple Pie-Pat
Yield
9 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
applesauce
thick, unsweetened |
|
| ½ | cup |
honey
|
|
| 3 | tablespoons |
apple brandy
optional |
* |
| 1 | tablespoon |
vanilla extract
|
|
| 1 | each |
lemon
grated rind only |
|
| 3 | each |
Granny Smith apples
peeled and thinly sliced |
|
| ½ | cup |
apricot preserves (jam)
all-fruit |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
applesauce
thick, unsweetened |
|
| 118 | ml |
honey
|
|
| 45 | ml |
apple brandy
optional |
* |
| 15 | ml |
vanilla extract
|
|
| 1 | each |
lemon
grated rind only |
|
| 3 | each |
Granny Smith apples
peeled and thinly sliced |
|
| 118 | ml |
apricot preserves (jam)
all-fruit |
*
|
Directions
PREPARE AND BAKE crust according to recipe instructions. (See Light and Flaky Pie Crust recipe) Set aside.
Preheat oven to 375℉ (190℃).
In a 2-quart saucepan over med-high heat, simmer applesauce, honey, brandy if desired, vanilla and lemon rind until quite thick, about 10 to 15 minutes.
Pour mixture into prepared crust.
Arrange apples in concentric circles on top of sauce.
In a 1-qt saucepan over med-high heat, melt apricot jam, then press through a sieve.
Use a pastry brush to glaze apples with jam.
Bake for 30 minutes.
Let cool before slicing.
