The following pie recipe combines some typical winter fruit with a healthy, nearly gluten-free crust made of teff flour.
Teff is a nearly gluten-free grain high in proteins, amino acids, and iron that has its origin in Ethiopia and Eritrea. It is originally used to make a crepe-like flat bread called “Injera”, but its slightly sweet and strong flavor makes it most suitable for use in European-style pastry and breads as well. The recipe also works with wheat (especially Graham), spelt or kamut flour. The result is a wonderful squash or pumpkin fruit pie that is (relatively) low-calorie and full of healthy ingredients.
Ingredients
I. For the crust:
- 1 whole apple
- 2 cups of teff flour
- 2 tablespoons granulated sweeter (preferably Splenda or equivalent)
- ¼ cup butter or shortening
II. For the cranberry layer:
- 1 bag (12 oz) of fresh or frozen cranberries
- the juice of 1 orange
- ½ cup sliced almonds
- ½-1 cup sweet wine (e.g., Madeira)
- 3-4 tablespoons granulated sweetener (as above)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
III. For the squash filling:
- 1 fresh average-sized acorn squash or equivalent amount of butternut squash or pumpkin
- 1 cup teff flour
- 1 cup fat-free yoghurt
- 3 tablespoons granulated sweetener (as above)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
Directions
- Begin by cooking the squash (or pumpkin). The best method, that is both quick and preserves the vitamins best, is by steaming: cut the squash in halves, scoop out the seeds, and place the halfs in a steamer basket inside a pot filled at the bottom with water. Steam for about 20 minutes (make sure that the water does not completely evaporate!)
- While the squash is steaming, start the crust. Peel and cut an apple into small pieces, and puree the pieces in a food processor. Then add 2 cups of flour, 2 tbs. sweetener, and ¼ cup melted butter or shortening. Process the ingredients in the food processor, take the dough out and briefly knead it. Then wrap it in some aluminum foil and place in the refrigerator for at least 15 minutes.
- Wash the cranberries and place in a small pot together with the sweet wine. Bring to a simmer and add vanilla extract, almond extract, freshly pressed orange juice, and sweetener. Simmer for about 20 minutes, then take it from the stove and let cool.
- Now start the squash filling: scoop out the steamed squash halves (let them cool down first!) and place the squash meat once again in the food processor for pureeing. Puree the squash meat.
- Pour the squash puree into a large bowl and mix well with yoghurt, flour, ground cinnamon, ground ginger, and sweetener.
- Now place the refrigerated dough in a pie dish and put it into place to create a pie shell. Cover the bottom of the pie shell with sliced almonds. Pour the cranberry-wine mixture on top of the almonds and evenly distribute it. Then cover the cranberry layer with the squash filling.
- Preheat the oven at 350 F and bake for about 50 minutes to 1 hour.
The copyright of the article Low-Calorie Cranberry Squash Pie in Pies/Cookies/Squares is owned by Dorothea Lotter. Permission to republish Low-Calorie Cranberry Squash Pie must be granted by the author in writing.
