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RED-HERRING
6/3/07 3:05 A
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| I use wonton wrappers for mini apple pies. Can fill with anything really. I just punch a few holes in the wrapper, lay on pieapple or berries etc, and fold over and pinch the ends (sometimes use water to help it stick) Can brush with milk to make it glossy.
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| Looks like I have quite a few people interested in this idea. I tried it for the very first time today. The consistency of the crust is different then that of normal pie crust. Both my husband and I still thought this was very tasty. This is a workable idea.
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DAWNDEE4321
5/19/07 10:29 P
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| What's the best low calorie sweets you know of... Anyone?
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CUTEANDQUIRKY
5/18/07 7:55 A
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The best pastry you can use that is low fat is to use filo pastry sheets - or make your own.
You can make the dish sweet or savoury to suit the dish you are making.
It is light and crisp and filling.
Give it a try!
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DAWNDEE4321
5/17/07 2:46 P
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| I'm going to go look that up. Thanks!
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| Ok, thanks everyone. I think I might just try this once and if it doesn't work, I might still use it more like as an apple pizza or an apple tart instead. That I know will work. Thanks for the feed back everyone.
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DAWNDEE4321
5/16/07 2:52 P
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LOSINFLAB
5/16/07 11:44 A
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| The owner of a local pizza shop has a great apple pizza.He said it's just pizza dough with diced apples ,apple juice & thicner ,spread on cust & bake 25 mins.His is dusted with cinnamon sugar & sometimes it has a thin white icing drizzled over.Very good.
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CAPITALY69
5/16/07 10:07 A
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Aurora,
The only thing I could think of is that maybe the dough is too heavy to be able to rise/cover the pie or maybe it won't ventilate enough (which will make the apples stay uncooked).. I dunno, I guess it would depend on how thin you make the dough and if you poke little holes in it or not.
I think I might try this in the next week or so and I'll post again to let you know
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Kitt,
If you try it before someone else actually answers my question, please, please, please post your results. I really want to know if I am on to a good idea or something that simply doesn't work.
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DAWNDEE4321
5/11/07 5:42 P
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Very much appreciated! Thank you!
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Thanks for the recipe. not sure when I can try it, hopefully next week end. I have a week of company coming tomorrow till next friday.
Thanks again.
Kitt
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I don't know what the usual ingredients are for pizza crust as this is the only recipe I have ever used. Here is the recipe (came from the book Fast Food Fix by Devin Alexander):
Item (total calories - fat)
1 cup warm water (0-0)
1 packages active dry yeast (16-0)
2 teaspoons sugar (32-0)
1 1/2 cups all purpose flour *(675-0)
3/4 cup bread flour (330-0)
2 teaspoons salt (0-0)
butter flavored non-calorie cooking spray ** (?/?)
In a small bowl combine warm water, sugar and yeast. Mix so well blended. Set aside.
Mix flour, bread flour and salt in a separate bowl. When yeast mixture starts to bubble, add it to the flour and mix very well. Knead the dough a few times and if the dough is too sticky, add 1 tablespoon of flour and work it in (up to 4 maximum). I made this recipe twice and didn't need to do this either time.
Spray a large bowl with non-fat, non-stick cooking spray and transfer the dough to the sprayed bowl.
Cover and set aside in a warm place for about an hour. Dough should double in size.
Then you should be able to roll out the dough and cut it for pizza (and hopefully pie).
This should be baked with toppings at 450 degrees for 12 to 16 minutes.
* Whole wheat flour or whole wheat white flour could probably be used instead. The fat content actually goes up using whole wheat white flour!!! Why exactly is this healthier???
** Butter flavored cooking spray claims to be zero calories (we all know it isn't). This is a mathematical trick based on a ridiculously small serving size. Still, this is the only source of fat in this recipe.
Total calories for the entire crust is 1101 (not counting cooking spray). Calories per serving depends entirely on serving size. When I made it, I got 3 7" pizzas out of it, plus my one turn over (quite a bit smaller).
Back to my actual question. I notice no pizza places offer pie at all. Many of them have a tart like thing that is similar to pie. Is there a real reason for this because pizza crust won't cook right (or will get too soggy to be any good) if too much wet and gooey stuff (AKA pie filling) is pilled on top of it? I would just hate to waste a batch and find out it doesn't work.
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DAWNDEE4321
5/9/07 6:18 P
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Me too! I'd like to know how you made it as well.
Have a good day all!
Dawn
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I'd love to know the recipe too as I love to make pies but the calories are so high.
Kitt
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Hi AURORA629...i have a few questions -- what did you put in your dough? was it just the usual ingredients or did you use anything special, like wheat flour, splenda, a special type of butter, etc? also, what did the nutritional info look like? i'm an avid apple-pie fan, so if this works, i'm all over it!
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| This past weekend I made a few personal sized pizzas (about 7 inch.) I had some leftover dough that didn't quite go into a pizza, so I made it into an apple turnover. It worked wonderfully. Is there any reason pizza crust can't be used for pie instead? If it can work, I think I found the answer to the fat free pie crust question.
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