What’s your favorite part of pie?
Mine is the inside— I love to imagine what it has to offer. Yes, the inside of a seasonal fruit pie is my indulgence. Rhubarb is my favorite for springtime. Peach pie makes summer divine. The good old-fashioned apple (married with pear) makes winter feel cozy. And who doesn’t love pumpkin pie filling?
Typically, most of the calories and saturated fat are in the crust, so why not leave it out?
Enjoy this healthy and delicious recipe!
Ingredients (please choose organic):
- 3 medium apples of your choice, cored and cut into bite-size pieces
- 2 medium pears of your choice, cored and cut into bite-size pieces
- 1 tablespoon cornstarch
- 3 tablespoons freshly squeezed lemon juice
- 1/3 cup (or 5 1/2 tablespoons) 100-percent natural apple juice (no sugar added)
- 3/4 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of ground cloves
In a mixing bowl, combine apples and pears. In a separate bowl, whisk cornstarch, lemon juice, apple juice and spices. In a medium saucepan, over medium to low heat, add the fruit and then pour the cornstarch mixture over the fruit and mix well. Bring to a simmer and continue to stir until the sauce has thickened and the fruit has softened, about 6 minutes. Makes 3 to 4 cups, depending on the size of the fruit. Serves 4.
Optional: Serve with organic vanilla yogurt and a sprinkling of Muesli.
Nutrition Facts per serving (without yogurt or Muesli): 139 calories, 0 fat, 6 milligrams sodium, 281 milligrams potassium, 36 grams carbohydrates, 5.9 grams dietary fiber, 0.8 grams protein, 49 percent Daily Value of Vitamin C, 6 percent Daily Value of iron.
For more healthy recipes and a diet geared towards optimal health and weight loss without deprivation, pick up a copy of Layne’s book: Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy.