PIE CRUST - looking for low calorie, low fat alternatives or recipes

I love apple pie this time of year... I use Splenda products which really helps cut the calories but I have not been able to find low fat (or no fat), low calorie options. Anyone have recipes to share???
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Replies

  • ponycyndi
    ponycyndi Posts: 858 Member
    I've used graham crackers or crushed cereal with some margarine (only 1-2 tbs). I've also just skipped the crust all together.
  • LeonCX
    LeonCX Posts: 862 Member
    edited October 2014
    If you mean a flaky type crust, I don't think there is any such thing as a lowfat pie crust. Because the fat/flour ratio has to be pretty exact, or you have a mess on your hands. Consider an almond flour crust. Not necessarily lower in calories, but it is lower in carbs, and high in fiber.
  • Alluminati
    Alluminati Posts: 6,208 Member
    Skip the pie crust and make a cobbler?
  • Skip the crust... make a nice stewed apple and go the ice cream mmmmm
  • morning_joy
    morning_joy Posts: 1,063 Member
    I agree with the two above. I have started making most "pies" without crust. I have a great pumpkin custard that I make instead of pumpkin pie. My favorite fall "dessert" is sweet potatoes and green apples slow roasted with just a little real maple syrup. They sweeten each other beautifully.
  • My Favorite part of pie is the crust... The almond flour idea sounds like a possibility :) . Thanks... keep the thoughts/ideas/suggestions coming.
  • LeonCX
    LeonCX Posts: 862 Member
    Here is a good one using almond flour. there are hundreds out there, but this was one that had the nutritional info, and it is much lower in calories than a wheat flour pie crust.
    http://www.yummly.com/recipe/Almond-meal-pie-crust-331956?columns=3&position=2/64
  • Tigg_er
    Tigg_er Posts: 22,001 Member
    LeonCX wrote: »
    Here is a good one using almond flour. there are hundreds out there, but this was one that had the nutritional info, and it is much lower in calories than a wheat flour pie crust.
    http://www.yummly.com/recipe/Almond-meal-pie-crust-331956?columns=3&position=2/64

    Did you try this one ? How was it ? It sounds interesting. Thanks

  • LeonCX
    LeonCX Posts: 862 Member
    No, I have tried low carb pie made with an almond crust, and it was very good, even if it was sweetened with sucralose. But I have never made an almond crust myself, just trying to help OP.
  • Tigg_er
    Tigg_er Posts: 22,001 Member
    LeonCX wrote: »
    No, I have tried low carb pie made with an almond crust, and it was very good, even if it was sweetened with sucralose. But I have never made an almond crust myself, just trying to help OP.

    I just never tried the almound flour, think I'll give it a try. Thanks for the link.

  • LeonCX
    LeonCX Posts: 862 Member
    edited October 2014
    If you do, don't waste money buying almond flour! It's expensive. You can make the exact thing with plain almonds and a food processor for half the price.
  • Alluminati
    Alluminati Posts: 6,208 Member
    edited October 2014
    Tigg_er wrote: »
    LeonCX wrote: »
    No, I have tried low carb pie made with an almond crust, and it was very good, even if it was sweetened with sucralose. But I have never made an almond crust myself, just trying to help OP.

    I just never tried the almound flour, think I'll give it a try. Thanks for the link.
    It does look good. I think of homemade marzipan and the texture when I see the words almond meal. It would probably work well as a crust.

  • Alluminati
    Alluminati Posts: 6,208 Member
    LeonCX wrote: »
    If you do, don't waste money buying almond flour! It's expensive. You can make the exact thing with plain almonds and a food processor for half the price.
    Don't you have to blanch the almonds, then toast, then grind? Seemed like too much work so I always paid the 8-9 bucks for a bag. Will try this Christmas to make my own.
  • Tigg_er
    Tigg_er Posts: 22,001 Member
    I just happen to have a couple bags of almonds. I'll see this weekend just how big a mess I can make trying to make the flour. I did make some peanut butter a while back and it worked pretty good.
  • MsHarryWinston
    MsHarryWinston Posts: 1,027 Member
    I think this year I'm forgoing Apple pie for apple crisp. I'm an apple pie addict as well so this will be my compromise. Besides, who doesn't love apple crisp?
  • LeonCX
    LeonCX Posts: 862 Member
    edited October 2014
    @odesAngel
    I have never made an almond flour crust, but I have made almond flour cookies and some other products. I grind my own almonds into flour, and I did not blanch or roast them first. In fact, most almond crust recipes call for you to not pre-bake the crust, because it burns quickly.
  • Tigg_er
    Tigg_er Posts: 22,001 Member
    OdesAngel wrote: »
    LeonCX wrote: »
    If you do, don't waste money buying almond flour! It's expensive. You can make the exact thing with plain almonds and a food processor for half the price.
    Don't you have to blanch the almonds, then toast, then grind? Seemed like too much work so I always paid the 8-9 bucks for a bag. Will try this Christmas to make my own.

    The almonds I have are unsalted and roasted. Do you think that would work ?

  • LeonCX
    LeonCX Posts: 862 Member
    edited October 2014
    @tigger
    That's what I have always used. Unsalted and roasted. Raw is ok also. It's easy. Just store the almond flour in the fridge. Nut flours can go rancid quickly. And you do not have to skin the almonds.Grind only as much as you will use for a few recipes. And you do not have to skin the almonds unless you want a white crust.
  • Alluminati
    Alluminati Posts: 6,208 Member
    Thanks for the tips !!! Muah
  • Popsing
    Popsing Posts: 23 Member
    You might try using phyllo dough--the stuff that decadent Greek desserts are made of. You can control the amount of fat used to create the crust. This is just an idea, I haven't tried it myself. I'm becoming more of a "eat the real thing and use portion control" person myself. In the week I had a slice of pizza (and a salad) for lunch and a small bowl of turkey spaghetti for dinner, I lost just as much weight as if I'd eaten nothing but apples, eggs and lettuce.
  • LeonCX
    LeonCX Posts: 862 Member
    edited October 2014
    I'm not paleo myself, but the Paleo/gluten free websites have tons of recipes for baked goods using almond, walnut, even coconut flours. I even saw one for a cauliflower pizza crust on youtube. :o
  • Tigg_er
    Tigg_er Posts: 22,001 Member
    LeonCX wrote: »
    @tigger
    That's what I have always used. Unsalted and roasted. Raw is ok also. It's easy. Just store the almond flour in the fridge. Nut flours can go rancid quickly. And you do not have to skin the almonds.Grind only as much as you will use for a few recipes. And you do not have to skin the almonds unless you want a white crust.

    Okay great , thank you for the help.

  • GrammyPeachy
    GrammyPeachy Posts: 1,723 Member
    Phyllo dough, very flaky and great for pumpkin pies. Many recipes online use it.
  • pope66682
    pope66682 Posts: 249 Member
    edited October 2014
    10 Low fat honey graham crackers
    1/4 cup non fat milk

    Pie cut into 8
    Fat: 1.2g
    Carb: 17.9g
    Sugar: 5.4g
    Protein: 1.5g
  • CaitlinW19
    CaitlinW19 Posts: 431 Member
    I saw a really smart idea for this once...assuming you are using a premade crust, just roll the it out thinner! Weigh what you end up using for logging purposes and you still get everything you love about crust. I believe the original suggestion was to trim about 30% off the original size. It might get too thin if you went beyond that. I'm not sure.
  • anachronicles
    anachronicles Posts: 109 Member
    This is going to sound weird, but give it a try! Try a quinoa crust. I use this method for making crusts for quiche and it's so much more healthy than a normal pie crust (not necessarily low in cals, but definitely food for you!)


    -Lightly cook 1/2 - 1 cup of quinoa (don't let it absorb all the water prior to baking because it'll finish cooking once you've added your filling and bake the pie) (Since it's for a sweet recipe try adding some cinnamon or nutmeg to the boiling water)
    -stir an egg white or two in to the lightly cooked quinoa (this'll help hold it together as it bakes)
    -press the mixture into the sides of your pan and voila!
  • kayemme
    kayemme Posts: 1,782 Member
    Tigg_er wrote: »
    LeonCX wrote: »
    @tigger
    That's what I have always used. Unsalted and roasted. Raw is ok also. It's easy. Just store the almond flour in the fridge. Nut flours can go rancid quickly. And you do not have to skin the almonds.Grind only as much as you will use for a few recipes. And you do not have to skin the almonds unless you want a white crust.


    As an extra, I usually make almond milk first and the dry the meal from this process and store the almond meal in the fridge or freezer and use as desired.
  • lisiloulah
    lisiloulah Posts: 125 Member
    You could make the apple pie with just crust on the top - normal pastry, but a smaller portion of it.

    I've used pizza base/bread mix (no fat content) to make savory pies before, but I don't know it would fair with a sweet filling.
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