1 tablespoon lemon juice, 6 medium-size (about 2 pounds), apples, peeled, cored, and finely sliced, ¾ cup part-skim ricotta cheese, 1/3 cup sifted all-purpose flour, 2 tablespoons margarine, chilled, ½ teaspoon cinnamon, 2 packets Sweet ‘N Low® zero calorie sweetener
Preparation
Cut margarine into flour with pastry blender or fork and mix with fingertips until mixture resembles coarse oatmeal. Stir in ricotta cheese and mix into a ball. Wrap in waxed paper and refrigerate at least 2 hours before rolling.
Preheat oven to 375°F. In medium-size bowl, toss apples with lemon juice, cinnamon, and Sweet ‘N Low. Arrange in 8- or 9-inch pie plate. On lightly floured surface, with floured rolling pin, carefully roll out pastry to fit over top of pie plate. Lift over apples; press, and shape to fit edge of pie plate. Imprint edges with tip of floured teaspoon. Bake 40 to 45 minutes, or until crust is golden brown and apples are tender. Serve warm or chilled.
