For a healthier pie, start by cutting the crust
11/13/2009
By JIM ROMANOFF For The Associated Press
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This photo taken Nov. 8, 2009 shows cherry-apricot crumb pie. A slice of pie on Thanksgiving is as traditional as a serving of turkey. You can make this tradition healthier by making good choices when choosing the crust. This cherry-apricot crumb pie is topped with a low-fat oat crumble made with whole-wheat flour that helps reduce any dietary regret. (AP Photo/Larry Crowe)
The Associated Press
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At most Thanksgiving dinners, a selection of pies is almost as traditional as the turkey. But that slice of pie doesn't have to tip the scales of dietary regret. It just takes a little moderation and common sense.
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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 (which seems like a vote in favor of that pumpkin pie, but don't forget 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 1 1/2 grams of fat.
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CHERRY-APRICOT CRUMB PIE
Start to finish: 1 hour 10 minutes (20 minutes active)
Servings: 8
1/3 cup quick-cooking rolled oats
