Try one of our old fashioned desert
Homes and Gardens
Apple Pudding Pie
1 unbaked 9-inch pastry shell
1 cup applesauce
1/2 cup fat-free vanilla yogurt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup rolled oats
1 teaspoon ground cinnamon
4 slices bread, cut up (about 3 cups)
2 medium cooking apples, such as Jonathan, Rome Beauty, or Winesap
1/4 cup packed brown sugar
1/4 cup all-purpose flour or whole wheat flour
2 tablespoons butter
1/2 cup chopped nuts, such as walnuts, pecans, or almonds
For crust, line the unbaked pastry shell with a double thickness of foil. Bake
in a 450° F. oven for 8 minutes. Remove foil. Bake for 4 minutes more. Remove
from oven. Reduce oven temperature to 350 degrees F.
For filling, peel, core, and slice apples. In a medium mixing bowl stir together
eggs, applesauce, yogurt, granulated sugar, 1/2 cup brown sugar, oats, and
cinnamon. Stir in bread and apples. Set aside.
For topping, in another mixing bowl stir together 1/4 cup packed brown sugar and
flour. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pour
filling into the prepared pie crust. Sprinkle topping over filling. Cover edge
of crust with foil. Bake for 30 minutes. Remove foil; bake 30 minutes more or
until top is golden and fruit is tender.
Makes 8 servings.