1/4 c. sugar
1 tsp. ground cinnamon
1 Tbsp. cornstarch
1/8 tsp. salt
6 c. thinly sliced, peeled apples (2 lb.)
1/2 c. all-purpose flour
1/4 c. whole wheat flour
dash of ground nutmeg
3 Tbsp. margarine
2 to 3 Tbsp. cold water
skim milk as needed


Combine sugar and cinnamon, reserving 1 teaspoon of mixture. Add cornstarch and salt to remaining sugar mixture. Put apples in a 10 x 6 x 2-inch baking dish and sprinkle cornstarch mixture evenly over apples.

Crust: Stir together flours and nutmeg and cut in margarine until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of water over mixture and gently toss with fork; repeat until moistened and forms into a ball. Roll out on a floured surface to a 12 x 8-inch rectangle. Cut decorative vents and place on top of apples. Flute edges to sides of dish but not over the edge. Brush with milk and sprinkle with reserved cinnamon/sugar mixture. Bake at 375° for 40 minutes or until apples are tender and crust is golden brown. Serve warm. Makes 8 servings.

Per Serving: 157 Calories, 5 g. Fat, 0 mg. Cholesterol and 84 mg. Sodium.