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Lovely not too sweet. DD (toddler) and I enjoyed this as breakfast which I made gluten free. I made 3/4 of the recipe in a smaller ramekin dish which is approximately 7 1/2" - 8"'s. I made the full amount of crust which was too tough but I blame that on of my gluten free conversion for which I wouldn't recommend in the way it was done. I used lesser brown rice flour, white rice flour and half the amount of tapioca starch to flours and a little less than 3/4 tsp guar gum, I think adding too much water and mixing too much may be the culprit, I made a cutting motion with two butter knives as my food processor has gone to its resting place. I buttered the ramekin dish as we are not watching weight. I used organic Lobo apples, a not so sweet, delicious, hard type of apple, white rice flour and half the amount of tapioca starch in both filling and crumble, a bit of allspice in place of nutmeg as we do not consume intoxicants, plus the rest of the ingredients. Made for ALMOST 5 GAME.

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UmmBinat September 13, 2011

I decided to give DH a treat and actually make a crust for a change. In an attempt to make me feel a little better about that I used whole wheat flour, I don't recommend that, LOL. Also I made a very ragged outer edge on the crust in an attempt to give it a "Halloweenie" look but it just looked like someone didn't know how to make a crust. Anyway, the pie was delicious in spite of my crust tampering. I cur the apples thicker but that is the way I like them in a pie. I used Splenda in place of the sugar and I loved the fact that this recipe isn't over sweet. It's just sweet enough to allow the apples and spice to shine and enjoy the spotlight. Yumm!

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Annacia October 27, 2009

I'm not on WW but I enjoyed it a lot. I used a Tenderflake crust to save time. I used 4 medium to large Cortland apples. I used only cinnamon but 1/2 teaspoon. The crumble is great. Delicious. Thanks Lainey :) Made for 123 hit wonders

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Boomette October 12, 2009

I made this for my husband, who loves apple pie but I'm trying to cut down on all the butter/fat involved! I had a lot of fun making this. I used Splenda for the sugar & used my hands for a lot of the mixing! Hubby liked it but thought the crust wasn't quite sweet enough so I may add some brown sugar or more Splenda. I also used about 1/3 cup Splenda in the apple mix. Thank u for sharing; am hoping this will be the "go-to" pie for our home!

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LUVMY2BOYS September 25, 2009

O.K..mine might have a few more than 5 pts. included as I dotted the top of the crumble with a few pats of Smart Balance Butter. But, I will say this is the easiest pie I've ever made. I'm not a pie maker b/c of being intimadated by making piecrust, but doing this in the foodprocessor made it so very easy. It came together in no-time. It took about 2 1/2 T. of water. What a great fall-time recipe Lainey:-) Made for HolidayTag.

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CoffeeB September 15, 2009

Great pie served warm. Well worth the 5 points.

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angelgirlgram October 28, 2008
Weight Watchers Apple Crumble