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Apple Caramel-Pecan Pie

Healthy Exchanges Newsletter, October 2001, pg 4

Peggy Hamilton, Cleveland, OH, requested a healthy pie that tasted something like a taffy apple. All I can say is that this put a twinkle in the eye of everyone I asked to taste test it for me!

1 Pillsbury refrigerated unbaked 9 inch pie crust
4 cups (8 small) cored, peeled and diced cooking apples
5 tablespoons purchased graham cracker crumbs or 6 (2 1/2 in) graham crackers, made into crumbs*
3 tablespoons Smucker's Fat Free Caramel Syrup
1/2 cup granular Splenda
2 tablespoons (1/2 oz) chopped pecans

Preheat over to 400 degrees. Place pie crust in a 9 inch pie plate. Flute edges. In a large bowl, combine apples and 2 tablespoons graham cracker crumbs. Stir in caramel syrup. Spread mixture evenly into pie crust. Bake for 20 minutes. Lover oven temperature to 350 degrees. In a small bowl, combine remaining 4 tablespoons graham cracker crumbs, Splenda and pecans. Sprinkle mixture evenly over top of partially baked pie. Lightly spray crumbs with butter flavored cooking spray. Continue baking for 30 minutes. Place pie plate on a wire rack and allow to cool. Cut into 8 servings.

Serves 8 - Each serving equals:
HE: 1 Fr, 3/4 Br, 1/4 Fa, 3/4 Sl, 9 OC
205 Calories, 9 gm Fa, 1 gm Pr, 30 gm Ca, 304 mg So, 6 mg Cl, 2 gm Fi
Diabetic: 1 Fr, 1 St/Ca, 1 Fa

HINT: A self seal sandwich bag works great for crushing graham crackers.

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