---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Brown Sugar Apple Pie - Butter Busters^
  Categories: Fruits, Pies, Jelly/jam
       Yield: 8 Servings
  
     1/2 c  Light brown sugar; or
     1/4 c  Light brown sugar; and
       1 ts Sweet 'n low brown
     1/2 c  Sugar; or
     1/4 c  Sugar; and
       3 pk Sweet 'n low
       2 tb Flour
       1 ts Cinnamon
     1/2 ts Nutmeg
     1/8 ts Lite salt; optional
       6 c  Thinly sliced peeled tart; a
   1 1/2 ts Grated lemon peel
       2 tb Liquid butter buds
     1/4 c  Egg beaters; crust
       2 c  Flour
       1 ts Lite salt; optional
     1/2 c  Promise ultra fatfree; marga
       3 tb (to 4) cold water
  
   Crust: Blend all ingredients well but do not overwork. Divide dough in half
   and roll out each half sparately to make top and bottom crusts. Preheat
   oven to 425F. In a large bowl, mix sugars, flour, cinnamon, nutmeg and lite
   salt. Add apples; toss to combine. Turn into pie crust. Sprinkle with
   grated lemon peel. Drizzle Butter buds over top. Fold top crust in
   quarters. Carefully place so point is at center and unfold. Use scissors to
   trim overhang to measure 1″ all around. Moisten edge of bottom pastry with
   a little water. Fold top pastry under edge of bottom pastry. Press edges
   with fingers to seal. Press upright to form rim. Crimp by pinching with
   thumb on edge of pastry at an angle. Repeat all around pie. Mix the Egg
   Beater and 1 tablespoon water and brush crust. Slit top for ventilation.
   Bake 45-50 minutes or until crust is golden brown. To keep the edges from
   burning, wrap foil over edges for the first 35 mintues of baking.
   
   Per sugar serving: 280 cal., 1g fat (3%), 0mg chol., 3g fiber, 5g pro., 64g
   carb., 138mg sod.  Per S&L serving: 232 cal., 51g carb. Butter Busters by
   Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95. From: J.
   Barrett Date: Tue, 02-2
  
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