Pie crusts?

[Guest guest]

One of the challenges of cooking low fat for a family lies in meeting

everyone's expectations, especially holiday expectations. So far I've

managed to find tasty alternatives for nearly every " regular " food and

event, including entrees, grilled foods, side dishes, and most

desserts, with one vexing exception: pie crusts

 

I've tried low fat graham crackers, substitutions of fruit for fat in

regular crusts, grapenuts, ground cereals, smashed low fat cookies,

phyllo crust, and " crustless " pies that generate their own " crusts " ,

but, so far, though adequate, none of these generates the same

reaction of " WOW " as a fat loaded pie crust.

 

Who knows, maybe trying to recreate the unique texture and flavor of a

traditional crust is simply a doomed quest. At this stage, I'm ready

to quit trying to " substitute " and to come up with an

honest-to-goodness alternative -- something that will bake and hold a

filling, that won't be mistaken for a traditional crust, but that will

generate a " WOW. "

 

Right now I'm imagining some sort of baked/dried fruit (I keep

thinking " cherries " but that's probably because I've been thinking of

a chocolate or vanilla pie) concoction, but I get stuck while trying

to come up with a binding agent that will hold up under high heat. Any

ideas? Does this sound do-able to anyone or has anyone tried such a thing?