1/2 cup frozen lite or reduced-calorie whipped topping, thawed
How to Make It
Combine 1 cup all-purpose flour, sugar, salt, and lemon rind in a medium bowl. Cut in 1/4 cup margarine with a pastry blender until mixture resembles coarse meal.
Combine 3 tablespoons water and lemon juice; add to flour mixture. Toss with a fork just until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap, and chill 15 minutes.
Roll dough, still covered, into an 11-inch circle. Place dough in freezer for 5 minutes or until plastic wrap can easily be removed. Remove top sheet of plastic wrap. Invert and fit dough into a 9-inch pieplate. Remove remaining sheet of plastic wrap. Fold edges of dough under, and flute. (Do not prick.) Bake at 375° for 12 minutes or until golden.
Combine 1/4 cup Lemon-Vanilla Sugar and cornstarch in a small bowl; stir well. Set aside.
Combine 1/2 cup flour, 1/3 cup Lemon-Vanilla Sugar, cinnamon, ginger, and mace in a small bowl. Cut 3 tablespoons margarine into spice mixture with a pastry blender until mixture resembles coarse meal; set spice topping aside.
Combine apple slices and 2 tablespoons water in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 7 minutes or until apple is tender, stirring frequently. Remove from heat; stir in cornstarch mixture. Cook 1 minute or until thickened, stirring frequently. Cool mixture slightly.
Spoon apple mixture into prepared pastry shell. Sprinkle with spice topping. Bake at 375° for 20 minutes or until topping is golden. Slice and serve warm or at room temperature. Top each serving with 1 tablespoon whipped topping.
Oxmoor House Cooking Light Collection
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