Happy Pi Day!

3.14 not only is the beginning of the number that leads off into infinity, but it also accidentally makes us drool for delicious pie and pastry treats.

If you have a hankering for pie, here are a few healthy pie recipes for an alternative dessert to satisfy your sweet tooth:

From Eating Well Magazine:

Almond-Scented Peach & Cherry Pie

Ingredients

Crust

• 1 tablespoon butter
• 1/4 cup canola oil
• 1 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 tablespoons Amaretto, other almond-flavored liqueur or water
• 2 tablespoons water

Filling

• 1 pound tart cherries, pitted (3 cups)
• 1/2 cup plus 2 tablespoons sugar, divided
• 1 teaspoon freshly grated lemon zest
• 5 tablespoons lemon juice, divided
• 2 tablespoons Amaretto, other almond-flavored liqueur or water
• 2 tablespoons cornstarch
• 3 pounds peaches

Preparation

1. To make crust: Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray. Melt butter in a small saucepan over low heat. Cook swirling the pan, until the butter is a light, nutty brown, about 30 seconds. Measure oil into a small glass measuring cup; stir in butter.
2. Combine flour, 1 tablespoon sugar and salt in a food processor and process briefly to mix. With the motor running, slowly add the butter and oil. Scrape down the bowl with a spatula to be sure all the flour is incorporated. With the motor running, add 2 tablespoons Amaretto; scrape the bowl, then add water 1 tablespoon at a time. The dough should not feel dry or crumbly; it should easily hold together when pressed. Remove dough from bowl and press into a flattened disk.
3. Place two 16-inch lengths of plastic wrap overlapping by 2 inches on the work surface. Set the dough in the center and cover with two more overlapping sheets of plastic wrap. Roll out a circle about 13 inches in diameter. Remove the top sheets and invert the dough into the prepared pie plate, fitting it into the plate without stretching. Remove the remaining wrap. Trim the edges leaving a 3/4-inch overhang; use the trimmings to patch any holes in the dough. Fold the edges under and crimp. Cover the crust loosely with plastic wrap and refrigerate for 15 minutes.
4. Line the pastry shell with a piece of aluminum foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and foil or paper and bake for 8 to 10 minutes more, or until the crust is golden. Cool the pie crust on a rack while you make the filling. Increase oven temperature to 450°F.
5. To make filling: Combine cherries, 1/2 cup sugar and 2 tablespoons lemon juice in a saucepan. Heat over low heat, stirring occasionally, until the sugar dissolves. Simmer the cherries until very tender, 7 to 10 minutes. Whisk together 2 tablespoons Amaretto and cornstarch in a small bowl and add to the cherries. Increase heat to medium and cook, stirring constantly, until thick and glossy, about 1 minute. Remove from the heat and stir in lemon zest. Let cool to room temperature, about 1 hour.
6. Meanwhile, bring a large pot of water to a boil. Immerse peaches for 30 seconds; remove with a slotted spoon. Let cool briefly, then slip off the peach skins. Pit and slice the peaches into wedges. Combine with the remaining 2 tablespoons sugar and 3 tablespoons lemon juice. Transfer to a rimmed baking sheet that is just large enough to hold the peaches in a single layer. Roast the peaches in the upper third of the 450°F oven, stirring often, until they are tender and caramelized, about 20 minutes. Let cool for about 15 minutes. Spoon the cooled cherry filling into the crust and spread into an even layer. Arrange the roasted peaches on top. Let sit for 30 minutes.

Nutrition

Per serving: 320 calories; 9 g fat ( 2 g sat , 4 g mono ); 4 mg cholesterol; 57 g carbohydrates; 4 g protein; 4 g fiber; 74 mg sodium; 482 mg potassium.

Nutrition Bonus: Vitamin C (33% daily value).

Carbohydrate Servings: 4

Exchanges: 1 fruit, 3 other carbohydrate, 2 fat

Spring Strawberry Pie

The classic strawberry pie is updated with a splash of balsamic vinegar.

Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)

Ingredients

• Crust:
• 1 1/3 cups graham cracker crumbs
• 3 tablespoons butter, melted
• 2 tablespoons sugar
• Cooking spray
• Filling:
• 2 cups sliced strawberries
• 2 tablespoons balsamic vinegar
• 1/4 cup sugar
• 2 tablespoons water
• 2 teaspoons cornstarch
• 1 tablespoon fresh lemon juice
• 6 cups small strawberries
• Topping:
• 3 tablespoons graham cracker crumbs
• 1 tablespoon chopped hazelnuts or almonds
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons butter, melted
• 1/2 cup frozen reduced-calorie whipped topping, thawed

Preparation

Preheat oven to 350°.

Combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.

To prepare the filling, combine strawberry slices and vinegar in a medium nonstick skillet. Place the berry mixture over medium-high heat; cook for 3 minutes, stirring occasionally. Stir in 1/4 cup sugar. Combine the water and cornstarch in a small bowl. Add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice. Cool completely. Arrange whole strawberries, stem sides down, in crust. Pour cooled strawberry mixture over whole strawberries. Cover loosely, and chill 4 hours.

To prepare the topping, combine 3 tablespoons cracker crumbs, nuts, 1 1/2 teaspoons sugar, and 1 1/2 teaspoons melted butter in a small bowl. Place crumb mixture in a small skillet over medium heat. Cook 2 minutes or until golden brown; cool. Sprinkle crumb mixture over pie. Top each serving with whipped topping.

Nutritional Information

• Calories:229 (35% from fat)
• Fat: 8.8g (sat 4.1g,mono 2.8g,poly 1.4g)
• Protein: 2.3g
• Carbohydrate: 37g
• Fiber: 3.5g
• Cholesterol: 14mg
• Iron: 1.4mg
• Sodium: 176mg
• Calcium: 34mg

Naked Apple Pie Recipe from Snack Girl

(makes 8 servings or 2 pies)

• 6 large apples
• 1 lemon
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 1/2 tablespoons cornstarch (optional)

Heat oven to 350F. Spray 2 pie plates with non-stick spray. Core, peel, and slice apples into 1/2 inch slices. Place apple in bowl and juice lemon over apples. Mix in the rest of the ingredients. Put apple mixture into two pie plates and bake for 40 minutes. Cover loosely with aluminum foil and bake for 10 more minutes. Cool and enjoy!

136 calories, 0.3 g fat, 35.7 g carbohydrates, 0.5 g protein, 4.3 g fiber, 4 mg sodium, 1 PointsPlus

Heart Healthy Mud Pie

• 1 1/4 C Graham cracker crumbs
• 1/4 C Unsweetened cocoa
• 1/3 C Unsweetened applesauce
• 1/4 C Sugar
• 1/4 T Cinnamon
• 2 Ts Margarine

Filling:

• 18 Oz Nonfat Frozen Coffee Yogurt
• 2 Tb Chocolate syrup

In a medium bowl, mix crumbs, cocoa, sugar, cinnamon, applesauce and margarine until combined. Press mixture evenly on bottom and side of a 9-inch pie pan. Bake approximately 10 minutes at 350 degrees until firm. Set aside & cool. Spread softened yogurt evenly over pie crust to form filling. Place in freezer. Drizzle with chocolate syrup before serving.

Healthy Lemon Pie

• 1 reduced fat graham cracker crust
• 8 ounces reduced-fat cream cheese
• 4 ounces fat free cream cheese
• 1 teaspoon vanilla
• 1 tablespoon lemon zest
• 1 (3 ounce) package sugar-free lemon gelatin

Combine all ingredients, except crust, in a mixing bowl.
Use mixer to blend ingredients until smooth.
Pour mixture into crust.
Refrigerate for at least 4 hours (or desired consistency).

Other healthy pie resources:

http://www.squidoo.com/healthypies

http://www.medicinenet.com/script/main/art.asp?articlekey=60652