I love cooking seasonally, esp. during the Fall months when so many of my favorite foods to cook with (pumpkins, butternut squash, acorn squash, apples and cranberries) are readily available and inexpensive.
Last week a bag of local apples was just $2 at the grocery store. I couldn't help myself and picked up two overflowing bags. Of course, when Scott saw all of the apples in our cart, he asked if I was planning to make an apple pie. I wasn't, but as soon as he said it I wanted a slice of fresh, homemade apple pie -- only what was I going to do about the pastry crust?! They're not exactly fat-free... or wholesome!
In the past, I've had success making whole wheat crusts but cutting that fat always proved tricky -- using Tofutti cream cheese works pretty good, but it's still not a totally fat-free alternative. The same is true of my whole wheat graham cracker crusts . Plus, I know that not everyone has access to Tofutti cream cheese or whole wheat graham crackers, so I've been meaning to find a way to make a fat-free crust with "everyday" ingredients... and friends, I've done it! I've found a way to make a healthy (yes! healthy!!) pie crust!
This pie crust uses only two ingredients! It's also easy to make and doesn't require much more effort than traditional pie crusts. In fact, I might say it's even easier. I think it would work for any pie, but it's best to only use as a bottom layer. (I recommend using a whole-wheat, fat-free crumb topping for the top cover).
Go ahead and go make that guilt-less blueberry or apple pie this weekend!