Welcome to the “Too Good to Be Healthy” recipe competition! Each week, viewers have the challenge of creating healthy twists of their favorite homestyle dishes to make them taste and look so scrumptious, you won’t believe they are good for you too! This week, home chefs from all over the country submitted their healthy holiday pie recipes and 3 finalists were selected to be featured on NBC's Today show. Get their recipes here and try them out yourself. Also, find out which mouthwatering creation was named the ultimate scrumptious pie by Natalie, Al, and Willie!
Watch the clip and get the recipes right here on JoyBauer.com!
WINNER: Lauren Sharifi’s Apple Cranberry Mini Pies
- 10 cinnamon graham cracker sheets (about 1 1/2 cups crushed)
- 1/3 cup chopped pecans
- 1 tablespoon vegetable oil
- 2 tablespoons milk, fat-free
- 3 medium (4 small) apples, peeled and diced
- 1 cup cranberries, fresh
- 1/2 teaspoon orange zest
- 1/2 teaspoon cinnamon
- 1/2 cup maple syrup
- 1/8 cup orange juice
- 3 tablespoons corn starch
- 1/4 cup old fashioned oats
- 1/4 cup all-purpose flour
- 2 teaspoons vegetable oil
- 2 teaspoons milk, fat-free
- 2 teaspoons brown sugar
- 1/2 teaspoon cinnamon
Pre–heat oven to 350 degrees. Fill 12 cup muffin tin with liners.
To make crust, crumble graham crackers and pecans in food processor, add oil and milk, then combine until smooth. Evenly fill muffin tins with about 3 tablespoons of crust mixture each. Press crust mixture down evenly into muffin cups. Bake crust in pre-heated oven for 5 minutes. Once cooked remove and let cool while preparing the pie filling and topping.
To make filling, combine apples, cranberries, orange zest and cinnamon. In a separate dish, mix cornstarch with orange juice to dissolve. Pour orange juice mixture and maple syrup over fruit and combine. Evenly fill pre-cooked crusts.
To make topping, mix together all topping ingredients and then sprinkle over the top of fruit mixture in muffin tins.
Bake mini pies for 25-30 minutes.
Makes 12 Servings
Nutrition per serving: 170 calories; 5 g fat (0.5 g saturated); 0 mg cholesterol; 33 g carbohydrate; 2 g fiber; 18 g sugar; 70 mg sodium; 2 g protein
Sandy Diamond’s Pear Pie
- 2 cups whole wheat pastry flour
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 8 tablespoons (1 stick) vegan buttery stick, chilled (Earth Balance)
- 1 extra large egg
- 4 firm pears (such as Anjou), peeled and cored
- 2 tablespoons whole wheat pastry flour
- 1/4 teaspoon cinnamon
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon honey
To make crust, put whole wheat pastry flour, all purpose flour, salt, and sugar in the bowl of a food processor, then whirl to combine ingredients.
Cut the vegan buttery stick into small pieces and add to the bowl of the food processor. Pulse until the flour is moistened and buttery spread is evenly distributed. Add the egg and process until a uniform fine crumble appears. Do not over process.
Measure out 1/3 cup of the dough and set aside. Place the remainder of the dough into an 11 inch removable bottom tart pan. Firmly press the dough onto the bottom and up the sides of the tart pan to an even thickness. You can patch sides as needed.
To make the filling, peel, core and slice (about 1/2 inch thickness) pears from stem end to bottom. Mix the flour, cinnamon and sugar in a small bowl. Stir flour mixture into the pears and gently coat the fruit. Place the pear slices in the tart shell going around the outside in a circular pattern, keeping them close together. Reverse the pattern of the pears to fill the inside of the tart.
Mix the lemon juice and the honey. Pour evenly over the fruit. Sprinkle the remaining dough evenly over the tart. Now, place tart on the middle shelf of a 400 degree oven for 45 minutes or until crust is golden and fruit is bubbling.
Makes 10 servings
Nutrition per serving: 200 calories; 0.5 g fat (0 g saturated); 0 mg cholesterol; 45 g carbohydrate; 5 g fiber; 17 g sugar; 115 mg sodium; 4 g protein
Megan Fuetterer’s Pumpkin Pie
- 1 cup pecans
- 1 cup dates, pitted
- 1/2 cup oats
- 1/4 cup flax
- 1/4 cup soaking water
- 1 can 100% pure pumpkin
- 1 cup dates, pitted (+1 cup soaking water)
- 2 eggs
- 1/2 cup almond milk, unsweetened
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
Preheat oven to 400 degrees.
Place 1 cup of dates in one bowl and the other cup in another bowl. Pour 1 cup of boiling water into each bowl and allow dates to soak in water for 10 minutes. Drain one of the bowls, leaving only 1/4 cup of the soaking liquid for the crust, and reserve the other bowl with 1 cup of soaking water for the filling.
Pulse dates plus 1/4 cup soaking water in a food processor with remaining crust ingredients until thoroughly combined. Press mixture into the bottom and up the sides of a pie pan.
Add dates and soaking water for filling to food processor and blend until smooth. Whisk eggs and add to food processor with remaining filling ingredients. Blend until smooth.
Pour filling into crust and bake for about 40 minutes.
Let cool for an hour at room temperature, then refrigerate for at least one hour before serving to allow pie to set up.
Makes 10 servings
Nutrition per serving: 215 calories; 10 g fat (1 g saturated); 40 mg cholesterol; 20 g carbohydrate; 7 g fiber; 10 g sugar; 25 mg sodium; 5 g protein