Donna's Blueberry Apricot Pie
A fabulous summer pie with a few calorie-cutting tips.
1 1/2 pre-prepared pie crusts 10 medium fresh apricots, pitted, sliced in 8 pieces 3 cups fresh or unthawed frozen blueberries or blackberries 1 tablespoon lemon juice 3 1/2 tablespoons cornstarch 1/2 teaspoon cinnamon 1/4 teaspoon cardamom 1 cup sugar 1/4 cup Splenda (or sugar may be subsituted for the Splenda) 1 small egg white, lightly beaten cinnamon and sugar mixture, optional
Preheat oven to 425 degrees. Place one pre-prepared pie crust into deep 9 inch pie pan. Set aside. In a large bowl, combine apricots, blueberries, and lemon juice.
In a small bowl, combine cornstarch, cinnamon, cardamom, sugar, and Splenda. Stir to mix. Add sugar mixture to fruit and stir gently until well blended.
Spoon into pie pan. Using 1/2 of a pre-prepared pie crust, cut strips of dough. Arrange on top of pie. Brush egg white on the dough strips. Sprinkle with cinnamon and sugar mixture if desired. Place pie in middle of the oven. (To keep your oven clean, place a cookie sheet on a shelf below the pie to catch any drippings as the pie bakes.) Bake for 10 minutes. Turn oven down to 350 and bake for 50 - 70 minutes more or until pie is bubbling and filling is thickening.
Check pie at about 30 minutes. If it is getting too brown, lay a piece of aluminum foil loosely on top off the pie but do not seal the foil tightly around the pie.
Note: About 80 calories per slice are saved by using only 1/2 of a pie crust instead of 1 full pie crust on top and substituting Splenda for part of the sugar. For even lower calories (285 calories and 49 carbs per slice), cut sugar to 3/4 cup and increase Splenda to 1/2 cup.
Nutritional Information per serving:
Calories 310 Fat, gm. 9 Protein, gm. 3 Carb. gm. 55 Cholesterol, mg. 0 Fiber, gm. 3