Title: Almost Fat Free Pie Crust
Categories: Lowfat Dessert Pastry
Yield: 8 Serving
| 4 | ts | Sugar |
| 1/4 | ts | Pumpkin/apple pie spice, all spice, or cinnamon |
| 4 | | Sheets phyllo dough |
Preheat oven to 425F (If your pie is to bake at 350F ~I'll explain further
in a minute). Spray 9" pie pan with nonstick cooking spray. Make your pie
filling and set aside. To make crust, combine sugar with spice in a cup and
set aside. Stack phyllo sheets, then cut in half to make 8 sheets. Cover
with tea towl until ready to use. Place one sheet of phyllo on the pie pan
spray with nonstick cooking spray and sprinkle with 1/2 tsp of sugar
mixture. Repear steps with remaining phyllo sheets, fanning them evenly
until the entire pie pan rim is covered. Pour pie filling into shell and
trim excess dough. To prevent crust edges from burning, cover loosely with
aluminum foil. Bake for 15 minutes at 425F. Then reduce temp to 350F (if
this is what your pie recipe calls for) and bake for necessary time (for
the pumpkin pie in this recipe you wer suppose to bake the pie for an
additional 40 to 50 minutes at 350F and you were suppose to allow pie to
cool before slicing) 39 Cal; Fat. 0.25. Source: Shape Magazine (November
'93) By fatfree-request@fatfree.com on Jun 16, 1997