Pies

APPLE TART PIES (MAKES 2)

  • 2 Pie shells, 9", baked
  • 1/2 cup Apricot preserves
  • 1/2 cup Sugar
  • 2 tablespoons Flour
  • 6 large Apples, peeled, cored & sliced
  • 1 package Raspberries, fresh

    • Brush baked crusts lightly with 1-2 T of warmed apricot preserves.

    Combine 4 T of sugar with flour in bowl. Sprinkle over crusts.

    Rinse apple slices (Granny Smith apples work best). Fan apples slightly and arrange in pie shells, covering entire bottom of pan until evenly distributed in both pans. Sprinkle with remaining sugar.

    Bake at 375° for 45 minutes until apples are fork-tender. Brush with remaining preserves (heated), garnish with rapsberries.

    Makes 12 servings:

    438 calories per slice, 3 grams protein, 22 grams of fat, 56 grams of carbohydrates, 385 milligrams of sodium, 9 mg of cholestrol. (Or: 1.5 starch/bread exchanges, 2.25 fruit exchanges and 4.5 fat exchanges.)

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kathleen Helms of Beavercreek, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!