Wilson Pon
archilles
JessiccaYummy Holiday Apple Plum Pie Recipe
December 24th 2008 09:04
Recipe extracted from Cancer Project
Image extracted from post-gazette.com
In occasion of Christmas, I have dug out this neat recipe that I have received... Even a hearty serving of this healthy pie is lower in fat than a typical slice, and it’s loaded with nutritious fiber. Enjoy it with your whole family this holiday season!
Holiday Apple Plum Pie Makes 8 servings
Ingredients:
9-inch Crust (or use 1 9-inch premade, whole wheat pie crust):
1 1/2 cups whole-wheat or spelt pastry flour
1/4 teaspoon salt
4 teaspoons canola or vegetable oil
1/4 cup 1 tablespoon cold, nondairy milk, divided
1 tablespoon water, or as needed to moisten crust
Filling:
3 Granny Smith or tart apples, cored and thinly sliced
15-17 small red plums, pitted and sliced (about 2 1/4 pounds plums with pits)
1/2 cup 1/2 tablespoon evaporated cane juice, divided
1/4 cup light brown sugar
1/4 cup agave nectar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 1/2 tablespoons fresh lemon juice
3 tablespoons apricot conserves or preserves
1 tablespoon water
Directions:
Preheat oven to 350 F.
For the crust, combine flour and salt in a mixing bowl. Cut in oil and nondairy milk with a fork until the mixture resembles coarse crumbs. Sprinkle with additional water as needed, tossing gently to lightly moisten.
Quickly form the dough into a ball, touching it as little as possible to prevent it from getting too warm. Place it between two sheets of wax paper (or plastic wrap will do), and roll into a circle about 1 inch larger than a 9-inch pie plate. If the dough is crumbly around the edges, sprinkle it with additional drops of water to moisten and reroll those portions. Remove the top sheet of wax paper and gently flip the crust over into the pie plate. Carefully remove the other sheet of paper. Press the crust into the pie plate and trim or flute edges as desired. Prick the sides and bottom of the crust with a fork to prevent air bubbles from forming underneath. Brush the crust edge with vanilla nondairy milk and then sprinkle it with remaining 1/2 tablespoon evaporated cane juice.
For the filling, place all filling ingredients, except apricot conserves and water, in a medium saucepan on medium-high heat. Cook and stir filling for 5 to 7 minutes, or until juices just begin to thicken and filling just begins to bubble. If time permits, pour 2/3 of the filling into the crust, then arrange the remaining 1/3 of the filling in a decorative pattern. Otherwise, simply pour the filling into the prepared crust. Bake for about 50 minutes, or until filling thickens and bubbles. Allow bubbling to occur for at least 3 minutes. If necessary, cover the pie crust with foil to prevent over-browning. Remove from oven and cool until at least room temperature.
Heat together apricot conserves and water. Mix well. Brush the top of the filling with the conserves and serve.
Nutrition Information
Per serving (1/8 of pie):
283 calories
3.3 g fat
0.3 g saturated fat
10.3% calories from fat
0 mg cholesterol
4.4 g protein
63.6 g carbohydrate
40.7 g sugar
5.6 g fiber
93 mg sodium
74 mg calcium
2.3 mg iron
12.8 mg vitamin C
207 mcg beta-carotene
1.1 mg vitamin E
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Comment by Wilson Pon
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Thanks for the recipe!
Comment by Anonymous
I just managed to see this recipe. And thankfully tomorrow is still a holiday for me.. hm... I shall try and see whether this works or not.
Good to see you back about again!
Lay-In