Apple Pie

Mix flour with about 2/3 of the sweetener; crumble margarine into flour mixture with fingers until mixture is size of peas. Stir in egg with fork until well blended.

Work dough with hands until a smooth ball; divide into 3 sections.

Wrap 1/3 dough in waxed paper; store in refrigerator until ready for top crust. Grease 1 10-inch spring-form pan lightly; press remaining 2/3 dough firmly and evenly over bottom and about 3/4 way up the sides of pan; set aside.

Mix lemon juice and water; add apples a few at a time to the lemon-water to moisten each slice thoroughly.

When apples are moistened, squeeze moisture out with hands and place apples in large bowl.

Add raisins, balance of sweetener and cinnamon.

Stir and mix.

Place in crust.

Roll refrigerated 1/3 dough on well-floured board to 1 inch larger than pan.

Fit dough over apples, pressing side and top together with wet fingers. Prick pastry with fork several times.

Bake 1 hour, until apples are tender, at 375°.

Yield 12 servings.

Carbohydrate .38 g, protein 3.1 g, fat 7 g, calories 216.

One serving = 1 bread exchange, 2 fat exchange, 1 fruit exchange.