Apple Pie

Tender cinnamon apples tucked into a crisp, flaky phyllo shell. Chew Richberry first and the tart apples and lemon taste sweeter.

Total time: 1 hr 5 min
Servings: 8
Difficulty: Medium

Ingredients

2 lb McIntosh apples, peeled, cored and thinly sliced (7 cups)
2 tbsp lemon juice
1 tbsp butter-flavor sprinkles
4 packets artificial sweetener
1 tbsp all-purpose flour

1 ½ tsp ground cinnamon
⅛ tsp ground allspice
4 sheets phyllo dough, thawed
nonfat frozen vanilla yogurt, to serve (optional)

Directions

Preheat oven to 375°F (190°C).
Coat a 9-inch pie pan with nonstick cooking spray.
Season the apples.
Toss the apple slices with the lemon juice in a large bowl. In a small bowl, stir together the butter sprinkles, sweetener, flour, cinnamon and allspice, then add to the apples and toss until coated.
Line the pan with phyllo.
Lightly spray one phyllo sheet, fold it in half and spray it again. Lay it in the pan with one edge hanging over the rim, then repeat with the other 3 sheets, overlapping them so the base is fully covered.
Fill and bake.
Spoon in the apple mixture, fold the overhanging phyllo over the top and give it a light spray. Bake for 35 minutes, until the pastry is crisp and a sharp knife slides easily into the apples.
Cool and serve.
Let the pie cool slightly before slicing. Serve with a scoop of nonfat frozen vanilla yogurt, if you like.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

2 tbsp granulated sugar = 96 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.