Yes, you can have your pie and eat it too - low-fat fruit pie

Sunset, August, 1996 by Elaine Johnson

I wasn't sure it was a good idea. A low-fat fruit pie? Could it possibly be as much of a treat as regular pie? The filling wouldn't be a problem, because it doesn't usually contain fat anyway. But how would the crust work out when I reduced a key component? Despite these reservations, I started experimenting.

It turned out that the crust could take only a modest trim (losing 2 tablespoons of fat) and still be tender and flaky; to keep it light I added a little sugar and baking powder.

The real fat savings came from replacing the top crust with an unorthodox streusel. A typical streusel contains a good 1/2 cup of butter, but the substitution of marshmallow creme for most of the butter worked beautifully - and added a subtle toasted-marshmallow flavor.

The final test was at the table. The pie disappeared in moments.

Apple-Blackberry Pie

Prep and cook time: About 2 hours, plus about 1 hour for cooling

Makes: 8 servings

1 1/2 cups all-purpose flour 1/2 cup plus 1 1/2 tablespoons granulated sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons each cold butter and vegetable shortening 3 tablespoons quick-cooking tapioca 1 teaspoon grated lemon peel 1 teaspoon ground cinnamon 4 cups peeled, thinly sliced Granny Smith apples (about 1 1/2 lb.) 3 cups blackberries 1/3 cup marshmallow creme 2 tablespoons melted butter 1/4 cup firmly packed brown sugar 1/2 cup regular rolled oats

1. In a bowl, combine 1 cup flour, 1 1/2 tablespoons granulated sugar, baking powder, and salt. With a pastry blender or your fingers, cut in or rub in cold butter until pea-size, then cut in shortening until pea-size. Add 4 1/2 tablespoons ice-cold water, 1 tablespoon at a time, tossing mixture gently with a fork. Gather dough into a ball, pat into a 4-inch disk, and chill airtight 30 minutes.

2. Meanwhile, in a bowl, combine remaining 1/2 cup granulated sugar, tapioca, lemon peel, and 1/2 teaspoon cinnamon; mix in apples and blackberries. Let mixture stand about 15 minutes for tapioca to soften, stirring occasionally.

3. In a bowl, stir marshmallow creme and melted butter until smooth. Add remaining 1/2 cup flour, remaining 1/2 teaspoon cinnamon, brown sugar, and oats. Mix with fingers to blend, then break streusel into small clumps.

4. On a lightly floured board, gently roll out crust to an even 12-inch circle, lifting dough and reflouring board if necessary to prevent sticking. Ease into a 9-inch pie pan. Roll under edge of dough so it is flush with rim; flute. Evenly fill crust with fruit. Pat streusel on top to within 1 inch of rim.

5. Bake in a 375 [degrees] oven until pie is bubbling, 60 to 70 minutes; check after 45 minutes and cover lightly with foil if pie is getting dark. Let cool on a rack about 1 hour before serving.

Per serving: 372 cal., 24% (89 cal.) from fat; 4 g protein; 9.9 g fat (4.5 g sat.); 70 g carbo.; 179 mg sodium; 16 mg chol.