Low Fat Pie Recipes

Ingredients:

***CRUST***
1 large egg
2 tsp fresh lemon juice
1/2 cup low-fat cottage cheese
1/3 cup canola oil
2 tbsp granulated sugar
1 tsp pure vanilla extract
1/2 tsp salt
2 cup all-purpose flour
2 tbsp cold butter, cut into 4 pieces
***FILLING & GLAZE***
5 cup sour cherries, pitted -about 2 pounds
3/4 cup granulated sugar, plus 2 teaspoons
3 tbsp cornstarch
2 tbsp fresh lemon juice
1/4 tsp pure almond extract
1 tbsp low-fat milk

Instructions:

TO MAKE CRUST: 1. In a glass measuring cup, blend egg and lemon juice with
a fork.

2. In a food processor, combine cottage cheese, oil, sugar, vanilla and
salt; process until smooth and creamy, stopping once to scrape down the
sides of the workbowl. Add flour and butter; pulse about 6 times, just
until butter is in pea-size pieces. Add egg mixture and pulse just until
dough begins to clump together. (Do not let it form a ball.) Turn dough out
onto a lightly floured surface. Divide into 2 pieces, one slightly larger
than the other. Form each piece into a disc, wrap in plastic wrap and
refrigerate for at least 20 minutes and up to 2 days.

3. Lightly oil a 9-inch pie pan or coat it with nonstick spray. On a
lightly floured surface, roll the larger piece of dough into a 12-inch
circle. Roll dough over rolling pin, then unroll into prepared pan. Gently
press dough into bottom and sides of pan. With scissors, trim excess
pastry, leaving a 3/4-inch overhang. Cover with plastic wrap and
refrigerate until needed.

4. On a lightly floured surface, roll the smaller piece of dough into an
11-inch circle. Roll dough over rolling pin, then unroll onto a sheet of
parchment or wax paper. Using a pastry wheel, preferably serrated, or a
sharp knife, cut dough into 1/2-inch-wide strips. Carefully transfer paper
to a baking sheet. Cover with plastic wrap and refrigerate until needed.

TO MAKE FILLING & BAKE PIE:

1. Position oven rack in lower third of oven; preheat to 425°F.

2. In a large bowl, toss cherries with 3/4 cup sugar, cornstarch, lemon
juice and almond extract. Spoon into crust.

3. Weave pastry strips about 1/2 inch apart to form a lattice over the
filling. Trim strips at edge of pie pan. Turn overhanging pastry up over
rim; press to seal and decoratively flute edges. Brush milk over lattice
top and sprinkle with remaining 2 teaspoons sugar.

4. Set pie on a baking sheet and bake for 20 minutes. Cover edges of crust
with aluminum foil to prevent over-browning. Reduce oven temperature to
375° and bake for 40 to 50 minutes longer, or until crust is golden and
juices are bubbling. Cool on a wire rack.

Makes 8 servings,

315 calories per serving; 5 grams protein; 10 grams fat (2.2 grams
saturated fat); 53 grams carbohydrate; 175 mg sodium; 26 mg cholesterol; 2
grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 8