Easy as Pie: Guilt-Free Pie Recipes

Light Almond Pie

Put aside that pecan pie! Swap out the overly indulgent standard, often made with butter, butter, and more butter. This sensible yet equally sumptuous alternative features almonds, which are slightly lower in calories and saturated fat than pecans, and an olive oil-only crust just as delicious as any standard dough. When preparing the crust, chilling the oil is key, says Chef Tyson Podolski, and he recommends freezing the olive oil in an ice cube tray so that incorporating it into the other ingredients is a cinch.

Makes 12 servings

Olive Oil Crust
2/3 cup extra virgin olive oil
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup ice water
1 tablespoon balsamic vinegar

Almond Filling
6 ounces crushed raw almonds
4 eggs
1 cup sugar
1/2 cup light corn syrup
3/4 teaspoon almond extract
3/4 teaspoon vanilla extract
1/2 cup olive oil
2 tablespoons flour

To make crust: Place olive oil in freezer in ice cube freezer tray until firm. Combine all ingredients in a food processor until a smooth ball forms. Refrigerate for one hour. Preheat oven to 350 degrees F. Roll out dough as you would standard piecrust. Bake for 7 to 10 minutes to set crust for filling.

To make pie filling: In a bowl, mix together all ingredients until just combined. Pour into olive oil crust and bake at 350 degrees F. for one hour, or until pie is firm to the touch. Let cool and serve.

Nutrition info: 479 calories, 8g protein, 47g carbohydrate, 30g fat (4g saturated fat), 3g fiber, 157mg sodium