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Delicious summer fruit always has me craving fresh, homemade pies.  The
biggest problem for me, however, is that I not only have to watch out for
gluten (which has become second nature after all these years) but also have
to watch my cholesterol.  : ((  So, as you know, the Crisco that goes into
pie crusts is bad-bad-bad!

Determined to have my summer peach pie, I decided to try making my crust
with (healthy) olive oil instead.  I did a google search and surprisingly
found lots of recipes for olive oil pie crust.  I combinded a few, changed
a some ingredients here and there and came up with a recipe of my own that
really turned out quite good (and healthier). It's not flakey and not as
pretty, but tastes good, just the same.  : )

For the filling, I reduced the amount off sugar in the peaches and found
that it was not missed at all in the sweetness of the pie.  I don't peel
the peaches because they're more nutritious with the skins on and also
makes a filling that's a lot tastier.  I also add cranberries to my peach
pie for the little tartness they add and their nutrional value, as well
(I'm also a BIG cranberry fan).  Oh-and I find the tapioca beads work far
better than any other thickener I've ever tried for fruit pies as far as
thickening ability (no runny pies) and clearness.

So-overall, now I don't feel as "guilty" enjoying a slice of my summer
olive olive crust peach pie.  My hubby is enjoying it along with me! Next,
I think I may even bake up a blueberry pie with the same crust once they
come into season! Here's the recipe I ended up with (Sorry-It's NOT also
CALORIE free....so we lose out on that one.)  I hope you enjoy it as much
as I did.

Nina  : )
Diagnosed 1996

MY SUMMER PEACH/CRANBERRY PIE

Peach/Cranberry Filling........
7 cups sliced peaches (WITH skins)
1 cup frozen cranberries
3/4 cup sugar
1/3 cup quick-cookingtapioca beads

Mix sliced peaches, cranberries, sugar and tapioca beads in large bowl and
let sit while you make the crust. (This will give the tapioca beads time to
dissolve.)


Olive Oil Pie Crust..........
2 cps gf flour
1 teas. Xanthum Gum
1 teas. salt
1 teas. sugar
1/2 cup LIGHT olive oil
1/4 cp fat free milk
1/3 cp fat free cottage cheese
1/2 teas. vinegar

Mix together liquid ingredients first.  Then, add dry until if forms sticky
clumps. Press together by hand until it forms a loose ball. Cut in half and
roll out under Saran wrap.  It will be very loose and not easy (or pretty)
to roll out.  Press into bottom of pie plate - some parts will need to be
pressed in with fingers.  Prick with fork and bake (350 degrees) until
lightly golden - about 15 minutes.  Remove from over and add filling.
Cover with top crust (which will, again, not be very cooperative.) Bake
(350) for about 45 minutes or until done.
Cool and enjoy.

Nina Spitzer
Celiac Support of Greater Phoenix
<www.phoenixceliac.com>
A Non-Profit CDF Connection Group

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