Angelic indulgences: indulge your sweet tooth while faithfully following healthy dietary guidelines. Check out this low-fat, carbohydrate-conscious, sugar-free, and diabetic-friendly dish

Vibrant Life, Sept-Oct, 2004 by Angela Braden

ENJOY YOUR AMERICAN SPIRIT without the typical American waistline. This scrumptious favorite is very sweet and made from healthy carbohydrates, the best oils, and stimulating spices for energy!

APPLE PIE ALIVE

CRUST

1 1/2 cups whole-wheat pastry flour
    1 cup soy protein isolate
  1/2 cup Splenda[R] or Fructose
  1/2 t. sea salt
  1/4 cup macadamia nut oil (withstands
        heat without changing
        chemically)
    1 cup unsweetened applesauce
    1 t. cinnamon

FILLING

    6 peeled, cored, and thinly sliced
        Winesap or Granny Smith
        apples. Save peels. *
    2 t. fresh lemon juice
  1/4 cup turbinado sugar
  1/2 cup Splenda[R]
  1/2 cup unsweetened applesauce
  1/4 t. nutmeg
  1/2 t. ginger (freshly grated, if
        possible)
    1 t. cinnamon
      dash of cloves
      dash of salt
    2 T. soy butter (any nonydrogenated
        spread)
    2 T. whole-wheat flour or
      Arrowroot for thickening

Preheat oven to 350[degrees]F. Place apples in a large bowl. In a small bowl, combine the flour/Arrowroot, spices, turbinado sugar, applesauce, Splenda[R], lemon juice, and salt. Mix thoroughly and stir into apples until evenly coated. Set apple mixture aside to prepare crust.

In a 10-inch pie dish, mix dry ingredients (listed under crust) before adding wet ingredients. Alter forming dough, divide in half and roll out on sheets of waxed paper to form two 10-inch circles. Press one half into the pie dish to form crust. Melt soy butter and drizzle on apples. Mix thoroughly and press into pie dish. Pile a bit higher in the center. Flip the second half of dough on top of the pie and gently pull paper off. Pinch edges to seal top crust to bottom crust; then slit top crust to release steam during baking.

Cover with aluminum foil and place on a baking sheet. Bake at 350[degrees] F. for 60 minutes; uncover and bake for an additional 20-25 minutes or until crust is golden brown. Serves 8. Per serving (1/8 of the pie): calories: 290; fat: 10 grams; net impact carbohydrates (minus fiber): 40; protein: 9 grams; cholesterol: 0 milligrams.

* In a small bowl coat apple peels with soy butter and sprinkle with turbinado sugar. Bake on a cookie sheet on top rack until crisp.

Atlanta, Georgia-based Angela Braden is the author of the upcoming book Angelic Indulgence.