Easy Dessert Recipes

Fruit Tart Recipes

2007-07-20T15:23:00.000+07:00

Fruit Tart #1

1Pie shell (make your own,
-or buy the frozen,
-uncooked kind)
1/2 cWater
1 cSugar
2 1/2 tCornstarch
10 cFruit, sliced
Cinnamon or nutmeg,
-ground (to taste)

Mash about 2 C of the fruit in a saucepan with the water, sugar, and cornstarch.
Add another sprinkle of nutmeg or cinnamon.
Boil until the liquid becomes clear (about two minutes).

Place the remaining fruit in the pie shell, and a sprinkle of the nutmeg or cinnamon.
Pour the hot mixture over the fruit, and let cool for at least two hours.

Serve with whipped cream or ice cream as desired.

Fruit Tarts #2

-----cheese tart shells-----
1/2 cVegetable shortening
5 oz American cheese spread; 1
-jar
1 1/2 cUnbleached flour
-----filling-----
2Navel oranges; peel &
-section
8 1/4 oz Pineapple; crushed; 1 cn
1/4 cSugar
5 ts Cornstarch
1/8 ts Salt
1/2 cOrange juice
1 tb Lemon juice
3/4 cCheddar; sharp; shredded

Combine the shortening and cheese spread in a medium bowl.
Cut flour into
Gently press together.Pierce the bottoms and sides with a fork.
Bake 18 to 20 minutes in the preheated oven until lightly browned.
Cool in the pans on a rack and gently remove the shells when cold to the to

FILLING:

Cut each orange section into 3 pieces and set aside.
Drain the pineapple,

Pumpkin Pie Recipes

2007-07-20T15:19:00.000+07:00

Pumpkin Pie #1

2 TButter, melted
1 3/4 cPumpkin (one
-standard can)
2Eggs
2 TFlour
1 cEvaporated milk
1/2 cSugar, dark brown
1/2 cWhite sugar
1 tGinger
1 tCinnamon
1/4 tMace
1/4 tCloves, ground
1/2 tSalt
1Pie shell (standard),
-uncooked

Preheat the oven to 450 degrees F.
Beat the eggs until frothy.
Mix in the sugars and the flour.
Mix in the spices and the salt.
Mix in the pumpkin.
Mix in the melted butter.Finally, mix in the milk.

Pour the mix into the pie crust and bake at 450 degrees F. for 15 minutes.
Decrease heat to 375 degrees F. and bake for an additional 45 minutes.
Remove the pie from the oven and set it out to cool.

Pumpkin Pie #2

12Graham wafers crushed
4 ts Margarine, melted
1 pk Diet caramel instant pudding
Skim milk
1 cCanned pumpkin
1/2 ts Cinnamon
1/2 ts Cloves
1/2 ts Nutmeg
1/2 ts Ginger

Mix crushed wafers and margarine together in pie plate and press out to form crust.
Mix pudding as directed on box with the appropriate amount of skim milk.
Then mix in spices and pumpkin.
Spread over crumbs.
Let set a bit before serving.

Bourbon Pecan Pie Recipes

2007-07-20T15:06:00.000+07:00

3 Servings

---THE CRUST--
1 1/4 cFlour;all purpose
1 ts Salt
4 tb Butter;sweet,cold&cut up
3 tb Shortening; cold
3 tb Water; ice

--THE FILLING--
3Eggs; beaten
1 cSugar
1/2 cLight corn syrup
1/2 cDark corn syrup
1/3 cButter; melted unsalted
2 tb Bourbon
1/2 ts Salt
1 cPecans; chopped

1. Crust - Place flour, sugar and salt in bowl of food processor. Pulse just to combine.Add butter and shortening. Pulse until mixture resembles coarse meal. With machine running, slowly pour in water. Process just until mixture begins to come together. Gently press dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
2. On a lighly floured surface, roll out dough to fit a 9 in. plate. Place dough in plate and trim, crimp edges.
3. Preheat oven 375 degrees.
4. FILLING Whisk together the eggs, sugar, corn syrups, butter, bourbon and salt. Place the pecans in the bottom of the pie plate. Pour the filling over the pecans. Bake until set, about 35-40 minutes.

Apricot Dessert Recipes

2007-07-20T14:58:00.000+07:00

Apricot Creme Tart

8Leaves phyllo
1 cDried apricots
1/2 cHoney
2 cWater
1/2 ts Agar-agar powder
8 oz Tofu
1/2 ts Vanilla
2 tb Lemon juice
16 oz Can apricot halves
1/4 cApricot jam
1 oz Melted chocolate, optional

Preheat oven to 350F.Spray a 9" pie tin with non-stick spray.
Place in a leaf of phyllo pastry & spray it.
Fold edges inwards so they don't extend beyond the rim of the panRepeat the procedure till the pan is covered.
Bake for 15 to 20 minutes till crispy brown.

Place dried apricots, honey & water in a saucepan & simmer gently till apricots are soft & liquid is a heavy syrup.
Dissolve agar-agar powder in 2 tb water & add to mixture, simmering for a couple of minutes.
Transfer to a processor.Add tofu, vanilla & lemon juice & process till smooth.
Pour into the crust.

Drain canned apricot halves & arrange on the pie.Melt jam & brush on top of tart.
If desired, melt chocolate & drizzle over the top in a zig zag fashion.
Chill 1 hour at least before serving.

Apricot-Cheese Pastries

2 1/2 cFlour
1/4 ts Salt
1 cUnsalted butter
1/2 cSugar
1 ts Vanilla
2 tb Milk
8 oz Cream cheese; softened
Apricot jam

Mix flour and salt.Cut in butter.Cream sugar, vanilla, milk and cream cheese.
Add flour mixture.Chill.Roll out 1/8 inch thick, cut into circles.
Place 1 teaspoon jam in center, cover with another circle.
Press edges together with a fork.
Place on greased cookie sheets and bake in a preheated 400 degree oven 10-12 minutes.Makes 24.

Apple Pie Recipes

2007-07-20T14:53:00.000+07:00

Apple Pie - European Sour Cream

Crust:
2/3 cButter
1/4 cPure maple syrup
1/2 cCream cheese
1 Egg
1 tb Orange rind
1 ts Vanilla
2 1/4 cUnbleached flour
1/2 ts Baking powder

Filling:
2 lb Green apples

Topping:
1/2 cSour cream
1/4 cPure maple syrup
2 tb Lemon juice
1/4 ts Nutmeg

For the crust, blend together butter, maple syrup, cream cheese, egg, orange rind.
Roll to 1/3-inch thickness.Fit or pat the dough into 7-inch pie plate.
Sprinkle nutmeg on top. Bake at 350 degrees for 30 minutes.

Apple Pie - ItalianCrostata Di Mele)

Tart dough(use favorite recipe)
6 md Cooking apples; pared and sliced
2 tb Lemon juice
2 tb Sugar

Prepare Tart Dough. Heat oven to 375 deg. Toss together apples and lemon juice

Apple Pie a la Apricot

1/3 cSugar
2 tb Flour
1 cMilk
3 Egg yolks
1 tb Margarine
1/2 ts Vanilla
2 lb Tart cooking apples
1 tb Lemon juice
2 tb Margarine
2 tb Sugar
1 ds Nutmeg
3/4 cApricot preserves
1Egg yolk
1 tb Water

Prepare pastry and line one 9-inch pie plate. In small saucepan, combine su
Reduce heat and simmer until slightly thickened.In bowl, beat egg yolks s
Cook until almost tender, about 5 minutes.Remove from heat.Pour into pastry shell.
Bake in 375 degreeoven 40 min. or until golden.

Apple Pie Cake

1 pk Cake mix; yellow
3 Eggs
1/2 ts Lemon extract
1Jar apple pie; filling
Topping
1/4 cButter; or marg.
1/2 cSugar
1/2 cFlour
Cinnamon(optional)

Mix the Cake mix, eggs,lemon and Apple pie filling.Pour batter into a 13x9 greased pan.
Bake at 375 degrees for 22-28 minutes

Applescotch Pie

5 cApples (tart); (note below) and thinly sliced
1 cBrown sugar; firmly packed
1/4 cWater
1 tb Lemon juice
1/4 cAll-purpose flour
2 tb Granulated sugar
1/2 ts Salt
1 ts Vanilla
3 tb Butter or margarine
2Pie crust shells (9");
-unbaked

Mix together the apples, brown sugar water and lemon juice in a 2-quart sauce pan.
Mix together the flour, granulated sugar and salt; stir into apple mixture
Boil and stir 1 minute; remove from heat. Stir in the vanilla and butter or margarine

Preheat oven to 425-degrees. Prepare pastry (or use store-bought). Turn
apple mixture into pastry-lined pie plate.

Amish Peanut Butter Cream Pie

2007-07-20T14:45:00.000+07:00

3/4 cPowdered sugar
1/2 cSmooth peanut butter
1 cSugar; divided
3 cMilk; divided
3Eggs; separated
6 tb Cornstarch; divided
3 tb Flour
1/4 ts Salt
2 tb Butter
2 ts Vanilla; divided
1Pie shell; baked
1/4 ts Cream of tartar

Beat together the powdered sugar and peanut butter until the mixture is crumbly; set aside. In a large, heavy saucepan, combine 2/3 c sugar and 2 cup milk; heat to scalding or until bubbles start to form on the bottom. Do not let it boil.

Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 T cornstarch, flour and salt. Stir to make a paste. Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth. Pour in some of the hot milk mixture, stirring to combine.

Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center. Add the butter and 1 t vanilla. Remove from heat and let custard cool. Preheat oven to 350 degrees. Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the baked (and cooled) pastry shell. Pour the cooled custard mixture over the top.

In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 teaspoon vanilla. Beat until stiff peaks form. Gradually, while beating, add the 4 tablespoons remaining sugar and 3 T remaining cornstarch. Continue beating until whites are very think and glossy. Spread on top of pie; sprinkle the remaining peanut butter mixture on top.

Bake for 10 to 15 minutes; watching carefully, or until the meringue is golden brown. Cool.

Baked Apples Recipes

2007-02-02T14:52:00.000+07:00

4 md Green apples
-(crispy, tart;
-Granny Smiths are good)
Cinnamon stick (3-inch),
-broken and ground
-OR use 1 1/4 t powdered
14 Allspice berries, ground
-OR about 1/2 t allspice
1/8 t Nutmeg, grated
1/2 c Brown sugar
3 T Butter (grate if cold)
Lemon juice (from
-1/2 medium lemon)
3/4 c Golden raisins
1/4 c Prunes, dried, pitted
3/4 c Walnuts, chopped
-(or other nuts)

Preheat oven to 400 degrees F. Butter a deep baking dish that has a lid.
Core the apples but do not peel them. Arrange them in the dish. Cut apples
to fit, if necessary.

Combine all remaining ingredients in bowl. Mix well (this is where grating
the butter comes in handy). Stuff this mixture into the holes and spaces
in and between the apples.

Bake covered at 400 degrees F. for about 30 minutes. Serve hot with
vanilla ice cream (spoon extra sauce over ice cream).

NOTES:

* A quick substitute for apple pie.

* Grind the cinnamon stick and allspice berries with a coffee grinder;
makes interesting coffee afterwards. Alternative: Use about 1 1/4 t
powdered cinnamon and 1/2 t allspice.

Arizona Pecan Chocolate Rum Pie

2007-02-02T14:50:00.000+07:00

1/4 ts Salt
1 1/4 c Flour
1/2 c Lard; chilled
3 Eggs; lightly beaten
3 tb Water
1/4 ts Vinegar
1 1/2 oz Unsweetened chocolate
3 tb Butter
3/4 c Dark corn syrup
1/2 c Brown sugar
3/4 ts Vanilla extract
1 tb Rum
1 1/4 c Chopped pecans

Mix the salt into the flour and cut in the lard. Measure out 1 tablespoon

Lightly flour a work surface and rolling pin and roll the dough into an 11

Melt the chocolate and butter together in a heavy saucepan. Set aside and

Stir the corn syrup and sugar into the reserved eggs. Add the chocolate a

Bake in the preheated oven for 1 hour, or until set. The filling will rise.

Chocolate Dessert Recipes

2006-10-19T15:10:00.000+07:00

Chocolate Coconut Crunch Pie Recipe

-----chocolate coconut -crust-----
Nonstick cooking spray
14 oz Semisweet chocolate;
-coarsely chopped
2 tb Unsalted butter
1 1/2 c Rice krispies
1/2 c Sweetened coconut; shredded

-----filling-----
8 oz Bittersweet chocolate;
-coarsely chopped
2 tb Water
1 tb Unsalted butter
1/8 ts Salt
1 1/4 c Heavy cream
1/2 c Cream of coconut; (fx. coco
-lopez)
2 ts Vanilla extract

Make the chocolate coconut crust:

1. Spray the bottom and side of a 9-inch pie pan well with nonstick cooking spray. Melt the chocolate with the butter according to the directions in the Chocolate Key.

2. In a large bowl combine the melted chocolate mixture with the cereal and the coconut. Scrape the mixture into the prepared pan. Using a small offset metal cake spatula, spread the mixture evenly onto the bottom and side of the pan, covering it completely. Refrigerate the crust while preparing the filling.

Make the filling:

1. Melt the chocolate with the water and butter according to the directions in the Chocolate Key. Stir in the salt. Allow the chocolate mixture to cool for 15 minutes.

2. In a large, chilled bowl combine the cream, cream of coconut and vanilla. Using a hand-held electric mixer, beat the mixture until soft peaks begin to form.

3. Using a large rubber spatula, fold one third of the whipped cream mixture into the chocolate mixture to lighten it. Fold in the remaining cream mixture.

4. Scrape the filling into the prepared crust, smoothing the top with a cake spatula. Refrigerate the pie for at least 2 hours, until the filling is set. Allow the cake to stand at room temperature for at least 30 minutes before serving (the pie is very difficult to slice otherwise).

8 Servings. Allow the pie to stand at room temperature for 30 minutes before serving.

Chocolate Hazelnut Tart Recipe

3 T Cocoa powder
4 T Butter
4 oz Bittersweet or semisweet cho
1 c Dark corn syrup
3 ea Eggs
1/4 c Sugar
1 ea Lg Egg
4 T Butter
1/2 c Sugar
2 T Dark rum (optional)

Chocolate Dough

1 c Unbleached all-purpose flour
Pinch salt
1/4 t baking soda

Chocolate-Hazelnut Filling

2 c whole Hazelnuts

The already buttery flavor of the hazelnuts pairs them naturally with the chocolate filling. Walnuts or pecans make good variations. Mixing the Dough. Sift the dry ingredients together three times. Rub in the butter and moisten with the egg as for Sweet Pastry Dough. Shape into a disk, wrap, and refrigerate. Cooking the Chocolate-Hazelnut Filling.

Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes. Rub the hazelnuts in a towel to remove the skins. Chop the hazelnuts coarsely, by hand or with a food processor. Combine the chocolate with the butter in a small bowl. Bring a small pan of water to a simmer and turn off the heat. Place the bowl of chocolate and butter over the hot water and stir to melt.

Combine the corn syrup and sugar in a small saucepan. Bring to a full rolling boil over medium heat. Remove from heat and stir in the chocolate mixture. Beat the eggs and salt with the optional rum. Beat in the chocolate mixture, taking care not to overbeat. Assembling. Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8 inch thick. Line a 10-inch tart pan with the dough, trimming away the excess. Stir the chipped hazelnuts into the filling and pour the filling into the pan.

Baking. Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes. Holding. Store the tart at room temperature up to 2 days.

Pumpkin Dessert Recipe

2006-10-19T15:00:00.000+07:00

1 c Sugar, granulated
3 Eggs, beaten
29 oz Pumpkin (1 large can)
2 t Cinnamon, ground
1/2 t Ginger, ground
1/4 t Cloves, ground
1/2 t Salt
12 oz Evaporated milk
-(1 large can)
1 lb Cake mix, yellow
-(1 standard box)
1 c Nuts, chopped
4 T Butter (sweet), melted
Whipped cream

Preheat oven to 350 degrees F. Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9x13-inch pan with wax paper and pour the mixture in.

Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter evenly over the cake mix and nuts. Bake at 350 degrees F. for 50-60 minutes.

Cool (very important). Flip over and remove from pan. Remove the wax paper. Top with whipped cream (which would dissolve if the cake weren't cooled first).

Chocolate Brandy Cream Recipe

2006-10-19T14:57:00.000+07:00

1 1/2 tb Cocoa powder
1 tb Confectioners sugar
1 c Heavy whipping cream
1 tb Brandy
1 1/2 ts Vanilla

Sift together the cocoa and confectioners sugar and set aside.
In a chilled bowl with chilled beaters, combine all ingredients and beat the cream until stiff peaks begin to form.

With a spoon or pastry bag fitted with a star tip, use cream to garnish slices of Double Chocolate Ice Box Pie.

Chocolate Banana Pudding Pie

2006-10-19T14:55:00.000+07:00

4 Semisweet chocolate; baker's
2 tb Milk
2 tb Butter or margarine
1 Graham cracker pie crust, 9
-inch -- prepared
2 md Banana; dole, sliced
2 3/4 c Milk; cold
2 pk Banana pudding mix; jello
1 1/2 c Cool whip lite®

Microwave chocolate, milk, and maragrine in medium microwaveable bowl on HI Pour milk into large bowl. Add pudding mixes.

Beat with wire whick 1 min. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Chocolate Sponge Pie Recipe

2006-10-19T14:52:00.000+07:00

1 c Sugar
1/3 c Flour
1/4 ts Salt
1/2 c Ground chocolate
3 Eggs; seperated
1 c Milk
9 Inch unbaked pastry shell

Sift together sugar, flour, salt, and chocolate.
Beat egg yolks well and mix with milk; combine with dry ingredients.
Beat egg whites stiff and fold into chocolate mixture, mixing well.
Pour into pie shell. Bake in a hot oven (450ø) for 10 minutes, then reduce the heat to moderate (350ø) and bake until firm.
Test by inserting a knife blade; when it comes out clean, the chocolate sponge is done.

Serve cold with whipped cream or ice cream.

Sugar-Free Apple Pie Recipe

2006-10-11T15:27:00.000+07:00

6 oz (1 cn) frozen apple juice
-unsweetened concentrate
2 tb Rounded all purpose flour;
1 ts Cinnamon
1/4 ts Salt
5 To 7 apples
1 tb Butter or margarine
Nutmeg (optional)
1 9" double-crust pie shell
-unbaked

In a small saucepan, combine the frozen apple juice, flour, cinnamon and salt.
Stir constantly over medium heat until the mixture is thick and bubbly, 3 to 5 minutes.
Peel and slice the apples and stir them into the apple juice mixture.
Pour the mixture into the unbaked pie shell and dot with butter.
Position the top crust over the filling, cutting slits for the steam to escape.
Trim and seal the edges.
Brush the top very lightly with water and sprinkle with nutmeg if desired.
Bake at 450 degrees for 15 minutes.
Reduce heat to 350 degrees and bake for 30 minutes more.

Serves 6-8

Sugar Free Dessert Recipe

2006-10-11T15:25:00.000+07:00

Sugar Free Chocolate Banana Cream Pie

----------------------------------FILLING----------------------------------
1 pk Sugar free chocolate pudding
2 Bananas
2 1/4 c Milk

-----------------------------------CRUST-----------------------------------
6 tb Peanut butter
1 tb Honey
2 c Rice crispies

----------------------------------TOPPING----------------------------------
1 Cool whip light

Mix peanut butter with honey. Then mix in rice crispies.
Press in pie plate with metal spoon,build up edge.
Slice banana over crust. Then mix pudding with milk and spread over bananas.
Top with Cool Whip.

Use Sugar free instant chocolate pudding mix.

Sugar Free Blueberry Pie Recipe

2006-10-11T15:19:00.000+07:00

1 Recipe pastry crust
4 Cups Blueberries fresh or frozen, thawed
4 ts Sweet and Low
1/4 ts Cinnamon
1/8 ts Nutmeg
1 tb Lemon juice
2 tb Quick tapioca
8 drops -OR up to 10 drops Liquid butter flavoring

Line 10" pie plate with crust. Pick over, wash and drain berries.

Mix next 6 ingredients together in small bowl. Toss with berries being careful to not crush the berries too much. Pour berries in crust, making sure all the "goodies" are scraped from the bowl. Cover with top crust, slit for steam to escape.

Bake atº 425 for 10 minutes, reduce heat to 325º for 45 minutes or until crust is golden brown and filling is bubbly. For a little added flavor to the crust you can sprinkle with a light mixture of Sweet and Low and cinnamon.

Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired

Summertime Pie Recipe

2006-10-11T15:15:00.000+07:00

3 Servings

1 Graham cracker crust
1 sm Can of limeade
1 cn Milnot
1 lg Cool Whip

Stir well, the limeade, Milnot and Cool Whip.

Pour into pie shell.

Chill for 2 hours before serving

Summer Berry Pie Recipe

2006-10-11T15:08:00.000+07:00

1 1/2 c Raspberries
1 1/2 c Strawberries; sliced
1 c Blueberries
1 Pie crust (9 inch); baked
-and cooled
3/4 c Sugar
3 tb Cornstarch
1 1/2 c Water
1 pk Strawberry gelatin powder;
-jello, 4-serv. pkg
8 oz Cool whip®; 1 tub

Mix berries and pour into pastry shell.
Mix sugar and cornstarch in med. saucepan. Gradually stir in water until s Refrigerate 3 hours.
Spread whipped topping over pie before serving.

Diabetic-Fine-Crumb Pie Shell Recipe

2006-10-11T15:01:00.000+07:00

1 1/4 c Fine crumbs(graham cracker,
1 1/2 c -or Dry cereal,zwieback,etc
3 tb Margarine (melted)
1 tb Water
1 Spices (optional)
1 Sugar replacement (optional)

Combine crumbs with melted margarine and water; add spices and sugar replacement, if desired. Spread dough evenly in 8-10 inch pie pan, pressing firmly onto sides and bottom. Either chill until set, or bake at 325F for 8-10 minutes.

Diabetic Washington's Cherry Pie Recipe

2006-10-11T14:59:00.000+07:00

9" unbaked pie shell
2 c Unsweetened cherries
1/4 c Soft margarine
1 tb Flour
1/2 c Sugar replacement
2 x Egg yolks
1/4 c Evaporated milk
1/2 ts Vanilla extract
2 x Egg whites
2 ts Granulated sugar replacement

Drain cherries; pout into unbaked pie shell.
Cream margarine, flour, and sugar replacement.
Add egg yolks and beat until smooth.
Add evaporated milk and vanilla extract. Pour over cherries.
Bake at 450F for 10 minutes.
Reduce heat. Bake at 350F for 30 minutes.
Whip egg whites until soft peaks form.
Add granulated sugar replacement; whip until thick and stiff.
Top pie filling with meringue, carefully sealing edges.
Bake at 350F for 12-15 minutes, or until delicately brown.

Diabetic Popovers Recipe

2006-10-11T14:57:00.000+07:00

1 c Flour
1/2 ts Salt
2 Eggs
1 c Skim milk

Sift flour and salt together; set aside.
Beat eggs and skim milk; add to flour.
Beat until smooth and creamy.
Pour into heated greased muffin tins, filling half full or less.
Bake at 375F for 50 minutes, or until popovers are golden brown and sound hollow. DO NOT OPEN OVEN FOR FIRST 40 MINUTES.

Diabetic No Sugar Apple Pie Recipe

2006-10-11T14:47:00.000+07:00

1 c 6 oz apple juice concentrate
2 tb Cornstarch
1/2 c Water
1/2 ts Apple pie spice
4 Apples
1 Uncooked double pie crust
Sweet and low, if desired

Mix first 4 ingredients.
Cook until thick. Slice apples into uncooked pie crust.
Pour mixture over apples. Cover with top pie crust.
Bake @ 350 degrees for 45 minutes.
Apples can be sprinkled with one package of Sweet and Low, if desired.

Note: This pie can be made without crust to save calories.
Pour mixture over apples in pie pan.