Apple Lattice Pie

Makes8 servings
Prep Time25 min
Cook Time1 hr
Chilling Time30 min
Total Time1 hr 55 min
Calories291
Made withSplenda Granulated Sweetener

Ingredients

For the pastry

250 g plain flour
125 g polyunsaturated margarine
2 tablespoons SPLENDA® Granulated

For the filling

6 medium apples
½ teaspoon grated lemon rind
1 tablespoon lemon juice
2 tablespoons plain flour
2 teaspoons cinnamon
10 g low fat margarine
20 g SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy291 kcal373.08%
Total Fat14.00 g17.95%
of which saturates2.90 g1.05%
Total Carbohydrate39.6 g14.4%
of which sugars9.20 g3.35%
Fibre3.10 g11.07%
Protein3.80 g7.6%
Salt0.30 g0.11%

Instructions

Pastry

1

Sift the flour into a bowl and stir in the Splenda Granulated. Rub in the margarine until the mixture resembles fine breadcrumbs.

2

Add enough cold water to form the mixture into a dough. Wrap in cling film and chill for 30 minutes.

3

Remove from the fridge and on a lightly floured surface roll the pastry out thinly using a rolling pin. Line a 9 inch shallow, loose-bottomed flan tin with the pastry, reserving the trimmings for the lattice. Chill until ready to use.

Filling

4

Preheat oven to 230°C.

5

Peel, core and cut apples into 1cm (½ inch) thick slices. Toss with the lemon rind and juice. Combine the Splenda Granulated, flour and cinnamon. Stir into the apples.

6

Spoon into the chilled pie crust. Dot with margarine.

7

Cut remaining pastry into 2 cm (¾ inch) strips. Weave strips on top of pie in lattice fashion. Where the strips meet the edge of the pie, seal by brushing with water and pinching together, trimming any excess with a sharp knife.

8

Bake at 230°C for 10 minutes. Reduce oven temperature to 180°C and bake 35-40 minutes longer or until apples are tender.

Made with