Fresh Peach Pie

Double Pie Crust Ingredients:
2 c. white flour
1 t. salt
1/2 c. canola oil or shortening
1/2 c. ice cold water
--Stir salt into flour
--Use the back of a fork to evenly distribute the shortening, then add the water
--Form 2 balls, wrap with saran wrap and refrigerate while making the filling

Peach Filling Ingredients:
4 1/2 packed fresh peaches, peeled & sliced  (6c. loosely measured)
1/2 c. white sugar
1/4 c. brown sugar
---(Soak 1 hour or overnight)---
Thicken the liquid in a pot on the stove with:
3 T. flour
1/4 t. cinnamon
1/8 t. nutmeg
--Add back into peaches

Directions:
1. Roll out the crust on a floured towel or wax paper
2. Form two large circles- one for the bottom of the pie, one for the top
3. Put filling into the bottom crust and cover it with the other crust- weave if desired
4. Bake at 400* for 50-60 min- until golden brown and not too runny
5. Let sit for 15-30 min.
(you can cover the edges with tinfoil half way through to prevent over-cooking)
(you also can brush the top crust with egg whites if desired)

 *Alternate crust:  Whole Wheat, Low Fat Pie Crust

TOFU LEMON PIE with Graham Cracker Crust

(Makes 6 regular muffin or 24 mini muffin-size pies )
Tofu Filling Ingredients:
1 pkg silken tofu (454 g)
1/4 c. honey
1/4 c. sugar
2 T. fresh lemon juice (1/2 lemon)
1 T. grated lemon rind
1 T. canola oil
1/2 T. real vanilla
1 egg

6 Regular/24 Mini Muffin GRAHAM CRACKER CRUSTS
Easy Crust Ingredients:
4 1/2 graham cracker sheets (2/3 c. crushed)
2 T. butter, melted
1 T. water

Scratch Crust Ingredients:
1/3 c. wheat flour          1T. +1 t. applesauce
2T +2t. oat flour            1t. butter, melted
2 T. sugar                      1t. honey
dash (1/12 t.) salt           1t. water
1/6 t. baking soda

Directions:
*Try straining all liquid off tofu for a couple of hours
1. Prepare crust and press 1 t. crust mixture per mini muffin (4t. for regular muffins)
 Pre-bake scratch crust at 325* for 10 minutes to crisp it up
2. Blend filling ingredients and fill muffin tins
3. Bake at 200* for 40 minutes, or until set (with a little jiggle)
(30 minutes for mini muffin size)
4. Remove from muffin tins and cool on rack. (So they don't sweat and get soggy)
5. Refrigerate for a couple of hours.
(Double this recipe to make a full pie-
press crust in bottom and sides of a 9"cake pan & increase cooking time to 1- 1 1/2 hours)

*Notes: -1 graham cracker makes 5 1/3 mini muffins if using 1t. crust per mini muffin

             -each graham cracker needs 1/2 t. water in addition to the butter
-Try increasing temperature to 325* and cooking for less time (almost half) to get crisper crust

Whole Wheat Chicken Pot Pie

Chicken Pot Pie
(Serves 8)
Ingredients:
2 Whole Wheat Pie Crusts (with beans not applesauce)
2 c. chicken
1 c. carrots, diced
1 c. frozen peas
1/2 c. celery
1/2 c. onion
1/4 c. olive oil
1/3 c. wheat flour
2/3 c. skim milk
1/2 t. salt
1/4 t. pepper
1/4 t. celery salt
1 t. minced garlic

Directions:
1. Prepare 2 Pie Crusts (See previous post) low fat whole wheat pie crust
2. Saute chicken, celery, onions, carrots, and peas in a saucepan with olive oil.
3. Whisk in wheat flour and milk on medium heat until thickened.
4. Add seasonings and pour into a pie crust
5. Seal with another pie crust on top.
(Pinch the edges and put some fork holes for air on the top)
6. Bake at 350* for 50 minutes.

Whole Wheat Pumpkin Pie

Pumpkin Filling:
1/2 c. powdered milk
1/2 c. water
1 3/4 c. pumpkin (1 regular can)
(you can bake a pumpkin and blend the inside/meat)
2 eggs
3/4 c. sugar
1 t. cinnamon
1/2 t. salt
1/2 t. ginger
1/4 t. cloves (or 1/8 t. nutmeg)

Directions:
1. Prepare Thick Whole Wheat Pie Crust (See previous post) low fat whole wheat pie crust
or 1 single white crust (see below)
2. Preheat oven to 425*
3. Whisk water and powdered milk
4. Add remaining ingredients and blend well
5. Pour into large pie crusts.
6. Bake at 425* for 15  min, then 350* for 40-45 min.
(Cover edges with tinfoil if you don't want them too get to crispy.)
7. Cool and Serve (the batter will firm up after it cools)

Single White Pie Crust              
Ingredients:

1 c. white flour
1/2 t. salt
1/4 c. shortening or oil
(can replace half the fat with applesauce)
3- 4T. ice cold water (3T if using shortening, 4T if using oil)

Directions:

1. Stir flour and salt with a fork.

2. Add shortening and ice water.

3. Wrap in saran wrap and put in freezer while you prepare the filling

(or the fridge if it will be longer than 15 min)

4. Roll out on floured parchment paper

5. Place in bottom of pie tin

12 MUFFIN TIN PIES

dough Ingredients:

1c. flour

2T. sugar

1/2 t. salt

1/12 t. baking powder

1/3c. vegetable shortening

1/3c. warm water

Directions:

1. Form 12 balls. Roll out thin

2. Place in bottom of 12 muffin tins

3. Fill with 1 pumpkin pie filling (1/4c per muffin tin)

4. Bake at 425* for 15 min, then 350* for 15-20 min

Whole Wheat Apple Pie with Crumble Topping

1 Apple Pie Filling:
6 c. peeled, sliced apples (I like to use tart ones)
3 T. white sugar (2/3 c. if you are using a regular crust on top)
1 1/2 T. wheat flour
3/4 t. cinnamon
dash nutmeg

1 Crumble Topping:
1/2 c. wheat flour
2 T. canola oil
2 T. applesauce
6 T. brown sugar
3 T. white sugar
1/4 + 1/8 t. cinnamon
1/4 + 1/8 t. salt

Directions:
1. Prepare 1 Pie Crust (see previous post) low fat whole wheat crust
2. Stir pie filling together in a bowl and place in pie tin
3. Mix crumble topping in a bowl, then sprinkle on top of apple filling.
(or for regular apple pie, place another crust on top and seal edges together well.)
4. Bake at 425* for 10 min, then 350* for 40-45 min. (or until just starting to brown)
(400* for 50 min for a regular apple pie)

EMPANADAS:

8 large Empanadas (for filling- use 1 apple pie filling)

dough ingredients:

2c. flour

4T. sugar

1 t. salt

1/6 t. baking powder

2/3c. vegetable shortening

2/3c. warm water

Directions:

1. Form 8 balls

2. Roll into circles, fill, fold over and seal

3. Brush egg whites on top. Bake at 350* for 20 min 

4 PIES FOR HOSTING:
4 Apple Pie Fillings:
24 c. peeled, sliced apples (I like to use tart ones)
3/4 c. white sugar (3 c. if you are using a regular crust on top)
6 T. wheat flour
1 T. cinnamon
1/8 t. nutmeg

4 Crumble Toppings:
2 1/4 c. wheat flour
9 T. canola oil
9 T. applesauce
1 1/2 c. brown sugar
3/4 c. white sugar
1 1/2 t. cinnamon
1 1/2 t. salt

APPLE PIE PICTURE WITH WHITE LATTICE CRUST

White Double Crust

Low-Fat Whole Wheat Pie Crust

Thick Low-Fat Whole Wheat Pie Crust 
Ingredients:
1 c. wheat flour ("white wheat" is preferable for pastries)
1/2 t. salt
2 T. canola or coconut oil
2 T. applesauce (or mashed white beans for a non-sweet pie)
(this is what makes it low-fat. It replaces additional oil)
3-4 T. ice cold water

Thin Low-Fat Whole Wheat Pie Crust 
Ingredients:
3/4 c. wheat flour ("white wheat" is preferable for pastries)
1/4+ 1/8 t. salt
1 1/2 T. canola or coconut oil
1 1/2 T. applesauce (or mashed white beans for a non-sweet pie)
(this is what makes it low-fat. It replaces additional oil)
2-3 T. ice cold water

Directions:
1. Stir flour and salt in a bowl.
2. Cut in oil and applesauce with a fork until flour resembles small peas
3. Stir in ice cold water- start with 3 T. and add an extra tablespoon if needed
(just enough to be able to gather the dough together in a ball without it crumbling apart)
4. Cover with plastic wrap and put in freezer while you make the inside of the pie.
(fridge if it is going to be longer than a half hour)
(*Cooling it is a key step. It helps relax the dough so it is elastic as you roll it out)
5. Roll out on a flowered towel. Push from the center out to the edges.
(This is way easier to transfer than rolling it out on the counter)
6. Transfer/Flip onto a large pie tin.
7. Seal up cracks and cut off extras around the edges.
8. Decorate the edges (press down with a fork or pinch curves with fingers)

2 Wheat/White Flour LowFat Pie Crusts 
Thin:                                 Thick:
3/4 c. white flour              1 c. white flour
3/4 c. wheat flour             1 c. wheat flour
3/4 t. salt                          1 t. salt
1/4 c. oil                          1/3 c. oil
1/4 c. applesauce             1/4 c. applesauce
4.5 T. ice cold water         6.5-7T. ice cold water

4 Thin Crusts for Hosting 
Ingredients:
3 c. wheat flour ("white wheat" is preferable for pastries)
1 1/2 t. salt
6 T. canola or coconut oil
6 T. applesauce (or mashed white beans for a non-sweet pie)
(this is what makes it low-fat. It replaces additional oil)
1/2- 3/4c. ice cold water

Traditional White Flour Pie Crust 
Thin:                                 Thick:
3/4 c. white flour              1 c. white flour
1/4+ 1/8 t. salt                  1/2 t. salt
3 T. shortening                 1/3 c. shortening
(can replace half the shortening with applesauce)
2.5 T. ice cold water         3- 3.5T. ice cold water

Apple Crisp and Apple Rhubarb Crisp

APPLE CRISP
Ingredients:
8 c. Apples, sliced
1 t. Cinnamon

2 c. Quick oats
1 c. Wheat flour
1/2 c. Brown sugar
1/2 c. White sugar
1 t. Cinnamon
1/2 t. Salt (only 1/4 t. if using butter)

1/2 c. Canola oil (or melted butter)
1/2 c. Applesauce

Directions:
1. Peel and slice apples.
Place in the bottom of two 9"cake pans. Sprinkle cinnamon on top. Press down flat.
2. In a bowl, stir dry crumble ingredients. Mix in oil and applesauce with the back of a fork.
3. Sprinkle on top of apples.
4. Bake at 350 for 40 minutes.
(Serves 8 large servings- 2 pies)


RHUBARB APPLE CRISP (This is a Tart Dessert)
Ingredients:
3 c. rhubarb, diced
8 c. Apples, sliced
1/2 c. sugar
1/4 c. flour
2 t. vanilla
1/2 t. cinnamon

1 c. brown sugar
6 T. canola oil
1 1/3 c. oats
3/4 c. flour
1/4 t. salt

Directions:
1. Preheat oven to 375*
2. Mix together first set of ingredients
3. Spread out on a jelly roll pan
4. Mix second set of ingredients and spread on top
5. Bake for 35 min