At most holiday dinners, pie is traditional. But that slice of pie doesn't have to tip the scales of dietary regret. It just takes a little moderation and common sense.
Most obviously, take a small slice; most pies should serve at least eight people.
If there is a choice of fruit pie or a creamy pie such as pumpkin (a painful decision for some), choose the former because it's likely to have less fat and fewer calories.
The crust is the biggest nutritional culprit in most pies, with up to 220 calories and 15 grams of fat. A pie with only a bottom crust cuts these numbers in half. (That seems to be a vote in favor of pumpkin pie, but don't forget that it still has eggs and cream.)
This cherry-apricot crumb pie is the best of both worlds. A thick and colorful fruit filling is topped with a low-fat oat crumble made with whole-wheat flour, rather than an upper crust of traditional pastry.
Of course, any slice of pie can be sent over the top with a scoop of full-fat ice cream. Opt instead for low-fat ice cream or frozen yogurt, or even better, a dollop of nonfat Greek-style vanilla yogurt.
Even a dollop of whipped cream isn't a bad choice. After all, a good deal of its volume is air, and 2 tablespoons of canned, whipped light cream has only 15 calories and 1½ grams of fat.
Cherry-Apricot Crumb Pie
⅓ cup quick-cooking rolled oats
⅔ cup whole-wheat flour
1 tablespoon light brown sugar
1 tablespoon honey
2 teaspoons canola oil
2 15-ounce cans dark sweet cherries in heavy syrup
⅔ cup sliced dried apricots
¼ cup granulated sugar
1½ tablespoons cornstarch
¼ cup orange juice
1 frozen 9-inch deep-dish pie crust
1. In a medium bowl, combine oats, flour, brown sugar, honey and oil. Using a fork, work the mixture together thoroughly; set aside.
2. Heat oven to 375 degrees. Set a strainer over a bowl. Pour the cherries into strainer, reserving the syrup. Cut drained cherries in half. In another medium bowl, combine cherries and apricots; set aside.
3. In a small saucepan, stir together sugar and cornstarch. Slowly stir in orange juice and ¾ cup of reserved cherry syrup. (Save remaining syrup for another use.) Stir mixture over low until simmering and thickened, about 5 minutes.
4. Stir thickened mixture into bowl of apricots and cherries. Pour filling into pie shell. Sprinkle with reserved crumb mixture. Bake 45 to 50 minutes, or until fruit is bubbling and topping is lightly browned.
5. Cool before slicing.
Makes 8 servings.
Nutrition information for one serving (values are rounded): 324 calories; 59 calories from fat; 7 g fat (2 g saturated; 0 g trans fats); 6 mg cholesterol; 64 g carbohydrate; 4 g protein; 3 g fiber; 102 mg sodium.
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