Quick and Easy Recipes for Low-Fat Diet-Friendly Pies
No-Cholesterol, Low-Fat Crust
The foundation to any good pie is a tasty crust. Fat free pie crusts just don't cut it, but this low-fat, zero-cholesterol recipe is delicious, and healthy to boot!
- 1 1/3 cup white flour
- 1/2 tsp salt
- 1/3 cup canola oil
- 3 Tbsp skim milk
Mix flour and salt in one bowl, oil and milk in another. Combine dry and wet ingredients. Beat with a fork until clumps form. Use lightly-floured hands to press into a ball, and flatten out into a 5-6 inch diameter pancake. Roll out between sheets of wax paper, to desired thickness (at least 12-inch diameter). Peel off top sheet of paper, flip into 9-inch pie plate, peel off second sheet. Press dough into pie plate, trim edges, and pinch or flute.
If making a double-crust pie, double the recipe and set aside half the dough before rolling.
Easy Apple Pie Filling
- 5 apples, sliced
- 1 Tbsp lemon juice
- 3/4 cup sugar or splenda
- 1 Tbsp flour
- 2 tsp cinnamon
- 1 tsp nutmeg
Preheat oven to 425 F. Toss ingredients together, layer in pie crust. Roll out top crust, place over filling, trim and flute. Poke top of pie with fork or slice with sharp knife. Bake 10 minutes, reduce heat to 350 F, continue baking 30 minutes or until crust turns golden and apples are soft and tender.
Sweet Potato Pie Filling
- 1 1/2 cup cooked/mashed sweet potato
- 4 egg whites
- 1 1/4 cup skim milk
- 3/4 cup packed brown sugar or splenda
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp cloves
- 1 tsp nutmeg
Preheat oven to 425 F. Combine all ingredients and pour into crust. Bake 15 minutes, reduce heat to 350 F and bake additional 40 minutes or until set.
Pumpkin Pie Filling
- 3 egg whites
- 1 16-oz can solid pack pumpkin
- 1/2 cup maple syrup
- 1 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/8 tsp nutmeg
- 1 Tbsp cornstarch
- 1 1/2 cups evaporated skim milk
Preheat oven to 425 F. Lightly beat egg whites. Combine all ingredients, mix until well blended. Pour mixture into pie crust, bake 15 minutes, reduce heat to 325 F. Bake 30-40 minutes more, until knife inserted in the center of the pie comes out clean.
Quick Pecan Pie Filling
- 6 egg whites
- 1 cup corn syrup
- 1 cup sugar or splenda
- 2 Tbsp margarine,melted
- 1 tsp vanilla extract
- 1 1/2 cup pecan halves
Preheat oven to 350 F. Combine all ingredients except pecans, mix well. Stir in pecan halves. Spoon into pie crust. Bake 50-55 minutes, until knife inserted halfway between the middle and outside edge of the pie comes out clean.
Berry Custard Pie Filling
Preheat oven to 450 F. Combine all ingredients except for berries. Place berries evenly in crust, pour custard mixture over them. Cover edges of crust in foil, bake 10 minutes, reduce heat to 350 F, bake 30 minutes or until center is set.
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