Magazine article Sunset

Yes, You Can Have Your Pie and Eat It Too

Magazine article Sunset

Yes, You Can Have Your Pie and Eat It Too

Article excerpt

I wasn't sure it was a good idea. A low-fat fruit pie? Could it possibly be as much of a treat as regular pie? The filling wouldn't be a problem, because it doesn't usually contain fat anyway. But how would the crust work out when I reduced a key component? Despite these reservations, I started experimenting.

It turned out that the crust could take only a modest trim (losing 2 tablespoons of fat) and still be tender and flaky; to keep it light I added a little sugar and baking powder.

The real fat savings came from replacing the top crust with an unorthodox streusel. A typical streusel contains a good 1/2 cup of butter, but the substitution of marshmallow creme for most of the butter worked beautifully - and added a subtle toasted-marshmallow flavor.

The final test was at the table. The pie disappeared in moments.

Apple-Blackberry Pie

Prep and cook time: About 2 hours, plus about 1 hour for cooling

Makes: 8 servings

1 1/2 cups all-purpose flour 1/2 cup plus 1 1/2 tablespoons granulated sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons each cold butter and vegetable shortening 3 tablespoons quick-cooking tapioca 1 teaspoon grated lemon peel 1 teaspoon ground cinnamon 4 cups peeled, thinly sliced Granny Smith apples (about 1 1/2 lb.) 3 cups blackberries 1/3 cup marshmallow creme 2 tablespoons melted butter 1/4 cup firmly packed brown sugar 1/2 cup regular rolled oats

1. In a bowl, combine 1 cup flour, 1 1/2 tablespoons granulated sugar, baking powder, and salt. …

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