Follow us on Pinterest
Welcome! Log In | Register |
Log In with

Easy as Pie: Guilt-Free Pie Recipes

  • Comment Comments (28)
  • Print Print

Peach Ginger Pie

There are three different types of ginger in this recipe -- candied, powdered, and freshly grated -- yet somehow the flavor of these tangy ingredients doesn't overpower, but only enhances the sweetness of the peaches. Chef Jaime Sudberg of NYC's The Stanton Social usually creates decadent desserts, such as the housemade red velvet Twinkie, that cater to a late-night crowd. As a healthy alternative to hold court with the menu's rich options, her Peach Ginger Pie only tastes like it's loaded with fattening ingredients. The verdict? No guilt!

Makes 12 servings

Ingredients

Crust
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 Crisco all-vegetable shortening stick
3 tablespoons cold water

Peach Filling
4 cups peeled and diced peaches
1/2 teaspoon salt
1/2 teaspoon powdered ginger
1/2 teaspoon freshly grated ginger
2 teaspoons diced candied ginger
1/2 cup sugar
1/2 cup cornstarch
1/2 cup water

Directions

To make crust: Preheat oven to 425 degrees F. Mix flour and salt in medium bowl. Add Crisco in cubes until all flour is blended in to form small chunks. Sprinkle with water, using one tablespoon at a time. Toss lightly with fingers or fork until the dough forms a ball. Press between hands to flatten out slightly. Wrap tightly in plastic wrap. Refrigerate for 30 minutes. Then, on a floured surface, and with dough itself lightly floured, roll to 1-inch thickness. Fit dough into 9-inch pie pan. Bake for 10 to 15 minutes or until golden brown.

To make pie filling: Set oven to 350 degrees F. Mix peaches, salt, and the three ginger ingredients in a bowl. Set aside. Combine cornstarch, sugar, and water in a small pan and cook over medium heat until thick. Fold into peach mixture. Fill prepared piecrust with this mixture and bake for 25 minutes or until golden brown on top.

Nutrition info: 200 calories, 2g protein, 30g carbohydrate, 8.2g fat (2g saturated fat), 1g fiber, 195mg sodium

Next:  Light Almond Pie

 

What do you think of this story?  Leave a Comment.

What do you think? Review this story!
7542733225
bjkgiameo wrote:

Please Fitness Magazine...you must remake the recipe for the pie crust. It is impossible to make it one inch thick, with this amount of dough. Horrible that you don't listen to these comments. Please try to make it yourself before inflicting it on others.

4/21/2013 11:42:30 AM Report Abuse
bjkgiameo wrote:

I made this sweet potato pie. It's pretty good. The biggest problem is that the ingredients for the crust claims it will make enough to fill the pie plate, with an excess amount to trim. It doesn't even come close.

1/31/2013 01:29:34 PM Report Abuse
sjcanuet wrote:

I wanted to see the sweet potato pie recipe, but it took me to blueberry pie.

12/1/2012 10:33:04 PM Report Abuse
a3984502 wrote:

Right now I am following the Diet Plan for You blog by nutrition specialist Kate Hill. Kate helped me lose weight in a healthy way in few weeks, without starving! If you want to lose weight, just visit Kate's blog at: http://dietplanforyou.blogspot.com

2/2/2012 02:28:48 AM Report Abuse
kelliborden wrote:

Shame on Fitness Magazine for calling these recipes "guilt free". The chocolate mint pie is 16 WW points per piece!

1/31/2012 09:08:23 AM Report Abuse

Add your comment

You must be logged in to leave a comment. Register | Log In

Please confirm your comment by answering the question below and clicking "Submit Comment."

Todays Daily Prize
More Smart Savings
Fitness Magazine on Facebook

Go Shopping