CRUST
1 cup all-purpose flour
4 tbsp. margarine
3 tbsp. cold water

FILLING
2 cups pared, cored and sliced fresh tart apples
2 tbsp. lemon juice
1 tbsp. margarine, melted

APPLE FILLING
1 1/2 cups unsweetened applesauce
1/4 tsp. cinnamon
1 tsp. vanilla
1 tbsp. diet margarine

GLAZE
2 tsp. arrowroot applesauce
1/4 cup unsweetened apple juice
4 packets Equal
1 tsp. cinnamon

Crust: Combine flour and margarine in food processor, mixer or by hand. Process with on-off motion, or blend, until mixture forms coarse crumbs. Add water and blend until mixture forms a ball. Roll out on floured surface to 12-inch diameter circle, 1/8-inch thick. Line greased and floured 9-inch tart pan with pastry. Trim edges. Cover pastry with 9-inch circle of wax paper; prick holes through paper and pastry with fork. Cover wax paper with uncooked, dried beans or rice to prevent air bubbles. Bake in preheated 350 degree F. oven 10 minutes. Remove dried beans or rice and wax paper. Continue baking 15 to 20 minutes or until lightly browned. Cool.

Filling: Combine applesauce, cinnamon, vanilla extract and margarine in small saucepan. Heat until margarine melts. Pour into tart crust and spread evenly with spatula. Toss sliced apples in lemon juice. Overlap apple slices to cover applesauce. Brush melted margarine over apple slices. Bake in 350 degree F. oven 20 minutes. Cool.

Glaze: Dissolve arrowroot in apple juice in small saucepan. Bring to a boil, stirring constantly until thickened. Remove from heat. Cool slightly. Stir in Equal. Spoon glaze over tart, spreading with pastry brush. Sprinkle cinnamon over glaze. Serve.
Makes one 9-inch pie or 8 servings, 1 slice per serving.

Calories per serving: 174
"Traditional" calories: 407
Diabetic exchange: 1/2 fruit, 1 starch, 1 1/2 fat