Low-fat pie crust from Dr. John McDougall
Servings: Makes 1 9 inch pie crust
Preparation Time: 5 minutes; Cooking Time: 5 minutes
Preheat oven to 350 degrees.
- 1 1/2 cups fat free cookie crumbs or fat free graham cracker
- 3 tablespoons apple juice concentrate
Make crumbs by processing in a blender or food processor.
Combine crumbs and concentrate.
Press into bottom and sides of a 9 inch non-stick pie pan.
Bake for 5 minutes.
Cool before filling.
If using with a no bake filling, chill and serve.
If baking, bake as directed.
This crust gets soggy if it sits for longer than 1 day. It can be
baked, cooled and filled another day.
Other sweeteners may also be used.
Try orange juice concentrate with peach or apricot pies.
Pure maple syrup also works well.
From VegSource Interactive Newsletter Volume 1 Number 4 November
Copyright VegSource Interactive, November 24, 1998. All rights
Permission to quote newsletter is granted, as long as credit to
vegsource.com is given.