Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 refrigerated fill-and-bake pie crust (7 to 7½ oz)
- 3 large Granny Smith apples (about 1½ lb total), peeled, cored, and thinly sliced
- 2 tsp fresh lemon juice
- ¼ cup packed brown sugar (Consider substituting your favorite sweetener for the brown sugar.)
- ¼ cup sour half-and-half, or ¼ cup non-fat sour cream
- 1 tbsp quick-cooking tapioca
- 1½ tsp ground cinnamon
- 2 tsp granulated sugar (Consider substituting your favorite sweetener for the sugar.)
Directions
Preheat the oven to 350°F.
Put the pie crust into a 9-inch-diameter tart pan with a removable bottom; press the crust against the fluted edge and trim off any pastry that extends over the top.
Roll the trimmed dough into a ball; flatten to ¼ inch and cut 2 or 3 shapes with a cookie cutter.
Prick the tart shell in several places with the tines of a fork.
Put the sliced apples in a large bowl; drizzle them with lemon juice and toss to mix.
In a small bowl, blend the brown sugar, sour half-and-half, tapioca, and cinnamon.
Fold the brown sugar mixture into the apples until all the fruit is coated.
Spoon the apples into the tart shell; arrange the dough shapes on top of the apples.
Sprinkle granulated sugar over the top.
Bake for 35 minutes, or until the apples are tender.
Cut in 8 equal slices.
Serve hot or at room temperature.