Apricot Pie with No Fat Crust, Lite Version |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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No splenda in this version and instead of apple sauce in the crust, stewed apricot. Eat with whole fat yoghurt for a yummy flavour. (tbsp of spices such as cinnamon etc. optional) Ingredients:
5 cups apricots, sliced and pitted |
1/2 cup brown sugar, packed |
1/3 cup whole wheat flour |
1/2 cup oats, regular and quick and instant, unenriched, dry |
1/2 cup whole wheat flour |
1/4 tsp baking soda |
1/4 tsp salt |
1/4 tsp vanilla extract |
1/4 cup brown sugar (packed) |
2 tbsp granulated sugar |
1/4 cup apricot (sauced) |
Directions:
1. PIE CRUST DIRECTIONS (for ingredients including and below half cup oats)
2. Preheat oven to 375 F (190 C). Spray 9-inch pie pan with PAM.
3. Put the oats into a food processor or blender and process until finely ground. Add the remaining dry ingredients and blend well. Transfer to a bowl and add the apricot sauce. Stir well until completely combined. Be patient, it will start to look like a ball of dough.
4. Put the mixture into the pie pan, and starting at the centre, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible. Thin it out as much as you can, it puffs up a little when cooked.
5. Put it in the oven and cook for 8-10 minutes, until it it is crisp but not overdone. Set aside to cool before filling.
6. FILLING
7. Preheat oven to 375 F (190 C).
8. Combine sugar, splenda, flour, fruit. Fill baking dish with fruit mixture.
9. bake for 40-50 minutes until fruit is fairly tender and bubbling.
10. Transfer fruit mix to pie crust.
11. Option Two for filling
12. If you have stewed, preserved fruit, add the brown sugar and flour and stir on stove top until thick, add to pie crust.
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