Apple Pie

INGREDIENTS

2 lb. McIntosh apples, peeled, cored and thinly sliced (7 cups)
6 tablespoons Sugarlesse™
2 tablespoons lemon juice
1 tablespoons Butter Buds Sprinkles
1 tablespoons all−purpose flour
1-1/2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
4 sheets frozen phyllo dough, thawed

Frozen plain non-sugar sweetened vanilla yogurt - optional

INSTRUCTIONS

Preheat the oven to 375 F. Spray a 9−inch pie pan with nonstick cooking spray.

In a large bowl, toss the apples with the lemon juice.

In a small bowl, combine Sugarlesse™, Butter Buds, flour, cinnamon, and allspice. Add to the apples and toss to coat.

Lightly spray one sheet of phyllo dough with nonstick cooking spray. Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat the process with the remaining 3 sheets of dough, overlapping in the pan to cover the bottom completely.

Spoon the apple mixture into the pan. Fold the edges of the dough over to cover the apples. Spray with nonstick cooking spray. Bake
35 minutes, or until the dough is crisp and the apples are tender when pierced with a sharp knife. Cool slightly before serving.

Serve with frozen vanilla yogurt, if desired. 

Yield:  1 pie / 8 servings