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No-Sugar Added Harvest Fruit Pie

in The Too Busy to Diet Blog on November 16, 2015

http://goo.gl/OWg7zl

This recipe is from Food& Nutrition Magazine by the Academy of Nutrition and Dietetics. This publication has great recipes and nutrition tips . It can be purchased at www.eatright.org. The food photography is beautiful.
Developed by Lauren O’Connor, MS, RDN

Ingredients
Pie Filling:
2 medium Granny Smith apples, peeled, cored, chopped
2 medium Bosc pears, peeled, cored, chopped
1½ tablespoons cornstarch
2 tablespoons fresh squeezed lemon juice
¼ cup 100-percent pure apple juice (not from concentrate)
½ teaspoon ground cinnamon
1⁄16 teaspoon (a pinch) ground nutmeg
1⁄16 teaspoon (a pinch) ground cloves or allspice
½ cup frozen cranberries
Pie Crust:
1¼ cup all-purpose flour
2 tablespoons toasted wheat germ
½ teaspoon baking powder
½ teaspoon fine sea salt
4 tablespoons unsalted butter, cold, cut into small pieces
1⁄3 cup Greek yogurt, plain, non-fat
3 to 4 tablespoon ice water
1 tablespoon milk (for browning crust)
Directions
1 To prepare pie crust, combine flour, wheat germ, baking powder and salt in a food processor. Add in cold butter pieces until the mixture starts to resemble coarse crumbs.
2 Add yogurt and blend well. Add water one tablespoon at a time until dough is firmly together, but not sticky. It should start to form a ball.
3 Remove and mold into 5-inch disc, seal in plastic wrap and refrigerate for about an hour.
4 Roll out dough on a large floured, flexible cutting board until it is uniformly 1⁄8-inch thick. Carefully place into 8-inch greased pie tin so dough overlaps edges.
5 Set onto foil lined baking tray and set aside. (Note: May be substituted with store-bought frozen puff pastry dough.)
6 Preheat oven to 350°F.
7 Combine apples and pears into a mixing bowl. In a separate mixing bowl, whisk together cornstarch, lemon juice, apple juice and spices. Add cornstarch mixture to the fruit and stir well. Gently toss in cranberries.
8 In a saucepan over medium heat, simmer the fruit mixture until it starts to thicken. Pour into prepared pie crust.
9 Fold overlapping pastry over the fruit filling until a window of fruit is visible in the center. Brush pie crust evenly with milk for a golden finish.
10 Bake for 45 minutes to 1 hour until crust is browned and juices are bubbling.
Cooking Tip
• Fruit filling measures approximately 3½ to 4 cups. This amount should fit amply into your dough-lined pie crust tin without overflow. You can reserve any excess filling for a tasty stewed fruit dish— the filling is delicious on its own.
Nutrition Information
Serves 8
Serving Size: 1 slice (1⁄8 of 8-inch pie)
Calories: 193; Total fat: 6g; Saturated fat: 4g; Cholesterol: 16mg; Sodium: 183mg; Carbohydrates: 32g; Fiber: 3g; Sugars: 10g; Protein: 4g; Potassium: 160mg; Phosphorus: 70mg

Lauren O’Connor, MS, RDN, is a menu planner, writer and nutritional consultant in Los Angeles. She is a Stone Soup blogger and author of www.nutri-savvy.com.