Apple Yogurt Pie

Apple Yogurt Pie

Tags: Dessert/Sweets, Pies

  • Prep Time: 25 min
  • Cook Time: 60 min
  • Ready Time: 145 min
  • Yield: 8 servings

Ingredients

CRUST

FILLING

  • 6 cups peeled, sliced Cortland or other baking apples (about 2 pounds or 6 medium)
  • 1/2 cup sugar
  • 2 tablespoons Pillsbury BEST® All Purpose Flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup vanilla yogurt
  • 1 tablespoon Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 tablespoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

Preparation Directions

  • PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
  • HEAT oven to 375ºF.
  • PLACE apples in large bowl. Combine sugar, flour and cinnamon. Sprinkle over apples. Toss well to coat. Add yogurt; stir gently until apple slices are coated. Spoon filling into unbaked pie crust. Dot with shortening. Moisten pastry edge with water.
  • ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
  • BAKE 1 hour. Cover edge with foil, if necessary, to prevent overbrowning. Cool before serving.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 400 (Calories from Fat 180), Total Fat 20g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 0mg, Sodium 300mg, Total Carbohydrate 51g (Dietary Fiber 2g, Sugars 23g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 6%, Calcium 4%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.