Marlborough Pie

Ingredients

• 2 cups apple sauce sweetened
• 2 tablespoons cooking sherry 
• 2 large eggs 
• 0.5 cup evaporated skim milk 
• 1 cup flour all-purpose divided
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon nutmeg 
• 3.5 tablespoons water 
• 2 tablespoons juice of lemon 
• 2 tablespoons stick margarine melted reduced-calorie
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 1 teaspoon sugar 
• 3 tablespoons shortening 

Equipment

• bowl
• oven
• whisk
• wire rack
• blender
• plastic wrap

Directions

1. Preheat oven to 40
2. Combine 1/4 cup flour and ice water; stir with a whisk until well-blended. Set aside.
3. Combine 3/4 cup flour, 1 teaspoon sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Add ice water mixture; mix with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
5. Roll dough, still covered, into an 11-inch circle; chill for 10 minutes or until plastic can be easily removed.
6. Remove top sheet of plastic; fit dough, uncovered side down, into a 9-inch pie plate coated with cooking spray.
7. Remove bottom sheet of plastic. Fold edges under; flute. Pierce bottom and sides of dough with a fork.
8. Bake at 400 for 8 minutes; cool on a wire rack.
9. Combine applesauce and remaining ingredients in a bowl, and stir well with a whisk.
10. Pour into prepared crust; bake at 400 for 10 minutes. Reduce oven temperature to 325; bake an additional 55 minutes or until filling is set. Cool completely on a wire rack.
11. Garnish with cinnamon sticks, if desired.