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Brandied Apple-apricot Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Low-Fat/Low-Cal / Pies & Pastries

    frozen sgl. 8-inch pie crust
16  oz  unsweetened apricot halves
2    apples -- peeled, sliced
1    orange -- peeled, seeded
    cut in chunks
1/4  c  golden raisins
1/4  c  apricot brandy or liqueur
4  tb  free-pouring brown sugar
2  tb  arrowroot or cornstarch
1/4  t  cinnamon
1/4  t  nutmeg
1/8  t  ground cloves
    sugar substitute, (opt.)
    to equal 1/4 cup sugar

Defrost pastry and line an 8- or 9-inch shallow nonstick pie pan, gently stretching to fit, if necessary. Trim edges and discard excess pastry. Combine remaining ingredients, except sugar substitute; mix well. Spoon half of the fruit mixture into pie crust. Sprinkle evenly with sugar substitute, if desired. Add remaining fruit filling. Cut a sheet of foil smaller than the pie pan and use to cover the top of the pie, protecting fruit filling while exposing the crust border. (Or cover the pie pan with a slightly smaller pie pan.) Bake in a preheated 425 oven 25 to 30 minutes, until crust is browned. Remove from oven and cool. Serve warm or chilled. {190 calories per serving} WITH YOGURT, A LA MODE: Slice a half-size wedge of pie (1/16) and serve with a scoop of frozen vanilla yogurt. {145 calories per serving} SOURCE: Slim Gourmet Sweets & Treats (pg. 52-53) By KKBG35A RUTH BURKHAR

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