This is a super sweet pie crust. I'm not usually one who loves pie crust, but this is definitely my new alternative for anything with fruit filling. I haven't tried it with whole wheat flour, but it's on my to do list this week!
1 1/2 c flour
stick butter, softened
block cream cheese (Neuftchatel 1/3 less fat, I used)
2 pears sliced
1/4 c sugar substitute (like Splenda)
1 Tablespoon cornstarch
1/3 c apricot jam (sugar free is great)
Process first 3 ingredients in food processor till almost makes a ball. Shape dough into a ball, wrap and chill for 1 hour or over night (I just stuck it in freezer while I sliced fruit--also in the processor)
Preheat oven to 400, roll dough on lightly floured surface into 12" circle. Place on lightly greased cookie sheet. Toss fruit with sugar and cornstarch ( I added a bit of lemon juice). Arrange on crust within 2 inches of edge. Fold edge of dough over fruit. Bake 30 minutes (light brown). Remove from oven, spread fruit with jam.
YUM-oh
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