In order for me to fully accept the fact that summer is truly over and fall is unofficially officially here, I must go apple picking. And yesterday, my sons and I took a ride to Jaswell Farms in Smithfield, RI and we kicked off our fall with 29 pounds of freshly picked apples.
After printing out several recipes for Apple Crisp and one for Apple Crisp Pie, I set out to make a pie that would be allergy friendly for my sons, lower calories (i.e. sugar) but still taste great. I started out with the Apple Crisp Pie recipe, adjusted the sugar, substituted soy butter for the butter, then modified another apple crisp recipe for the topping, eliminating the nuts. I guess it came out OK, my husband, sons and I polished off 3/4 of the pie as soon as it cooled a bit from the oven. Guess we'll have lunch later. Give it a try, either as is, or you can use real butter for the margarine. Also, if desired, add 1/4 cup of walnuts or pecans to the topping.
Bake at 375 degrees for 45 minutes - 60 minutes, until apples are cooked through and topping is brown.
Please feel free to comment and let me know what you think of this recipe!