The Biggest Loser - Apple Pie with Cinnamon and Rosemary

EXCLUSIVES | Rocco's Recipes

Apple Pie with Cinnamon and Rosemary

Serves 6-7 people Both versions.

Original Recipe

2-1/2 cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, cut into chunks and frozen
1/3 cup ice water
10 granny smith apples
1/2 cup sugar
3 tablespoons cornstarch
2 tablespoons ground cinnamon
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 egg
sugar in the raw

Nutrient Analysis - per serving for Traditional Apple Pie
Calories: 500
Fat calories: 220
Total Fat: 24g
Sat Fat: 15g
Chol: 90mg
Sodium: 600mg
Total Carb: 70g
Fiber: 5g
Sugars: 32g
Protein: 60g
Vitamin A: 15% IUs
Vitamin C: 15%
Calcium: 40%
Iron: 15%
* Note: used 8 servings; did not include any garnish; eg ice cream or whipped cream

Healthy Version - Apple Crumble - Amy

Apples:
10 Granny Smith Apples
2 pints fresh Raspberries
1 tbsp Brown Sugar
1/4 tsp Vanilla Extract
1/4 tsp Cinnamon
4 oz Apple Juice
1/2 a Lemon, Juiced

Crumble Topping:
3 cups Low Fat Granola
2 tbsp Canola Oil
1/2 cup Whipped Egg White
Pam
Mint
Fat Free Greek yogurt

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly coat an 11 inch baking dish with cooking oil spray. Set aside.

2. In a nonstick sauté pan, cook apples and spices in apple juice until tender add raspberries and sauté for 2 minutes.

3. Place cooked seasoned apples/raspberry mixture in prepared baking dish.

4. In a medium mixing bowl, combine crumble ingredients.

5. Put crumble on top of apples.

6. Place in preheated oven for 15 minutes or until golden brown and bubbly. Garnish with a dollop of Greek yogurt and mint sprig.