Recipe#4893

Title: Ruby Apple Cobbler

SOURCE: Slim Gourmet Sweets & Treats (pg. 52)

      Yield: 9 Servings
 
           Single 8-inch pie crust
     20 oz Unsweetened pie-slicd apples
           -(not pie filling); canned
      4    Purple plums; thinly sliced
           -unpeeled, pitted
      1 c  Crushed pineapple
           -juice-packed; undrained
      6 tb Golden raisins
    1/4 c  Rum
           -alcohol calories evaporate
      3 tb Cornstarch
  1 1/2 ts Cinnamon or apple-pie spice
        pn Salt
      4 tb Fructose
           -or equivalent sugar substit
 
  Defrost pie crust, if frozen, and set aside. Combine remaining ingredients,
  except fructose or substitute, and mix until blended. Spoon half of the
  apple-fruit mixture into a 9-inch nonstick cake or pie pan. Sprinkle evenly
  with fructose or substitute. Spoon on the remaining fruit mixture.
  
  Arrange the pie crust on top of the fruit mixture (stretching gently, if
  necessary, to fit). Make 6 or 7 slits with the tip of a pointed knife. Bake
  in a preheated 425 oven until crust is golden, about 30 minutes. Serve warm
  or cold. {180 calories per serving; 20 calories less w/ sugar substitute}