Title: Ruby Apple Cobbler
Categories: Pies, Low-cal
Yield: 9 Servings
Single 8-inch pie crust
20 oz Unsweetened pie-slicd apples
-(not pie filling); canned
4 Purple plums; thinly sliced
-unpeeled, pitted
1 c Crushed pineapple
-juice-packed; undrained
6 tb Golden raisins
1/4 c Rum
-alcohol calories evaporate
3 tb Cornstarch
1 1/2 ts Cinnamon or apple-pie spice
pn Salt
4 tb Fructose
-or equivalent sugar substit
Defrost pie crust, if frozen, and set aside. Combine remaining ingredients,
except fructose or substitute, and mix until blended. Spoon half of the
apple-fruit mixture into a 9-inch nonstick cake or pie pan. Sprinkle evenly
with fructose or substitute. Spoon on the remaining fruit mixture.
Arrange the pie crust on top of the fruit mixture (stretching gently, if
necessary, to fit). Make 6 or 7 slits with the tip of a pointed knife. Bake
in a preheated 425 oven until crust is golden, about 30 minutes. Serve warm
or cold. {180 calories per serving; 20 calories less w/ sugar substitute}
