LOW-FAT BAKING : Peach “Cream” Pie: 7 Grams of Fat

This pie sounds rich. It tastes rich too. But the custard filling is very low in fat and the pie crust, which is made of a blend of three flours, contains only 3 tablespoons of butter.

To ensure the best flavor, use only fully ripened peaches. To ensure the best texture in the crust, brush it with egg substitute and then pre-bake the shell to keep it from becoming soggy. Be sure to cool the crust completely before adding the filling.

PEACHES AND “CREAM” PIE

4 small ripe peaches, peeled, halved and pitted

1 (8-inch) Low-Fat Sweet Pie Crust

1/4 teaspoon ground cinnamon

1 cup nonfat milk

2 tablespoons nonfat milk powder

1/2 cup thawed frozen nonfat egg substitute

1/3 cup sugar

1 teaspoon vanilla

Arrange peaches pitted side up in pre-baked pie crust. Sprinkle over cinnamon. Combine nonfat milk and nonfat milk powder, stirring until blended. Stir in egg substitute, sugar and vanilla. Pour over peaches in crust.

Bake at 350 degrees 40 to 45 minutes or until center tests done with knife. Let cool to warm. Makes 8 servings.

Low-Fat Sweet Pie Crust

1/2 cup plus 2 tablespoons oat flour blend

5 tablespoons all-purpose flour

1/4 cup cake flour

1/2 teaspoon ground cinnamon

2 1/2 tablespoons sugar

3 tablespoons cold butter, diced

1 tablespoon canola oil

2 to 2 1/2 tablespoons very cold water

1 tablespoon thawed frozen nonfat egg substitute

Sift flours, cinnamon and sugar into large bowl. Rub in butter with fingers or cut in with pastry cutter until size of small peas. Using fork, stir in oil. Slowly add cold water, 1 teaspoon at time, tossing with fork until flour is moistened without being wet.

Gather dough with moist hands, shape into flattened round, let rest 15 minutes. Roll 1/8-inch thick on lightly floured board to fit 8-inch pie plate. Trim and flute edges. Pierce crust all over with fork. Brush crust with egg substitute. Bake at 400 degrees about 10 minutes until crust is lightly browned. Let cool to room temperature. Makes 8 servings

Each serving contains about:

227 calories; 102 mg sodium; 13 mg cholesterol; 7 grams fat; 38 grams carbohydrates; 6 grams protein; 0.56 gram fiber.