Instructions: Use a 10-inch pie pan with nonstick finish, sprayed with cooking spray. Roll pastry as thin as possible and fit into pie pan. (Or transfer defrosted commercial single crust into larger pan and press to fit with fingertips.) Combine remaining ingredients, mix well, and spoon into shell.

Cover filling with an inverted smaller pie pan, or use a circle of foil cut 1 inch smaller, exposing crust but covering apples. Bake in a preheated 425 oven 35 to 45 minutes, until crust is golden. Remove cover or foil and cool pie before cutting.

PEAR PIE: Substitute ripe, thinly sliced pears for the apples. Reduce raisins to 1/2 cup. 8 servings, 195 calories each APPLE PIE SWEETENED w/ SUGAR SUBSTITUTE: Use 6 cups sliced McIntosh apples; omit raisins. Use a glass pie pan. Put half the filling into the crust; sprinkle with 6 to 8 tablespoons granulated sugar substitute.

Add remaining apple filling. Place glass pan on the bottom rack of a preheated 425 oven. Cover filling with inverted pie pan. Bake only 25 to 30 minutes, until bottom crust is golden. 8 servings, 145 calories each
PEAR PIE SWEETENED w/ SUGAR SUBSTITUTE: Use 6 cups sliced peeled ripe pears and follow directions in preceding paragraph. 8 servings, 175

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