Apple Caramel-Pecan Pie

Apple Caramel-Pecan Pie

Peggy Hamilton, Cleveland, OH, requested a healthy pie that tasted something like 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!

Serves 8

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

Preheat oven 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. Lower 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 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.

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

Each serving equals:
HE: 1 Fruit, 3/4 Bread, 1/4 Fat 3/4 Slider, 9 Optional Calories
**********************************************************
205 Calories, 9gm Fat, 1gm Protein, 30gm Carbohydrate,
304mg Sodium, 6mg Calcium, 2gm Fiber
**********************************************************
DIABETIC: 1 Fruit, 1 Starch, 1 Fat

"Healthy Exchanges Food Newsletter, October 2001, pg. 4."