4 Healthy Pies to Celebrate Pi Day!
By: Sheri Wetherell
Published: March 14, 2013

March 14 is Pi Day! Mathematicians around the world are celebrating Pi - that's 3.14 or π - but here in the food world we're celebrating PIE!
Chef Anthony Stewart from the Pritikin Longevity Center and Spa created these four healthy pie recipes in celebration of Pi Day. Did you know that a slice of traditional pumpkin pie often has 5 grams of artery-crippling saturated fat? It’s like eating a cheeseburger for dessert! Check out Chef Anthony’s zero-saturated-fat pie recipes like Peach Cobbler and Spiced Apple Pie below.
Peach Cobbler
	½ pound frozen peeled peaches, sliced
	¼ cups date sugar
	1 pinch cinnamon powder
	½ nutmeg
	½ teaspoon vanilla extract
	2-oz corn flakes fat free/ no salt added 
	Grind corn flakes with 1 tablespoon water (added slowly) and layer on bottom of baking pan.
	Bake for 2 minutes at 350F.
	Remove from oven and let cool.
	Mix remainder of ingredients together and spoon softly over crust and bake for 20-25 minutes at 350-degrees.
	Let cool before cutting.

Sweet Potato Pie
	Half of large butternut squash (cut squash in half), seeds removed
	2 cups canned solid-pack pumpkin (no additives)
	3 egg whites, beaten until stiff peaks form
	1 teaspoon lime juice
	1 teaspoon cinnamon powder
	¼ teaspoon cardamom powder
	½ cup soymilk
	3 tablespoons Splenda
	2 teaspoons vanilla extract
	2 cups low-sodium, fat-free corn flakes  
	Preheat oven to 350 degrees.
	Place butternut squash half in a nonstick baking pan in oven, skin side up. Cook until fork-tender, about 25 minutes.
	Scoop out cooked "meat" with spoon, and place it and 1 cup of the canned pumpkin in a food processor. Puree.
	In a large bowl, combine the squash/pumpkin mixture, remaining pumpkin, egg whites, lime juice, cinnamon, cardamom, soymilk, Splenda, and vanilla.
	In food processor, grind corn flakes until they are the size of peppercorns.
	Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. To make crust, press corn flakes into bottom of pan.
	Fill pie pan with pumpkin mixture, and bake in oven at 350 degrees for 30 minutes.
 Cherry Pie
	8 cups frozen pitted cherries
	4 tablespoons apple juice concentrate
	2 tablespoons lemon juice
	6 tablespoons cornstarch
	2 tablespoons vanilla extract
	2 cups oats
	Directions
	Preheat oven to 350 degrees.
	In a large bowl, mix all ingredients except oats.
	Place mixture in baking dish. Pour oats on top.
	Bake for 25 minutes. Let cool then Serve.
	 
 
Spiced Apple Pie
	This recipe uses Chef Anthony’s spiced apple crisp and turns it into a delicious pie.
	5 red Delicious or Fuji apples, peeled, cored, and cut into wedges
	1 tablespoon water
	2 teaspoons cornstarch
	1 teaspoon apple pie spice (such as McCormick brand -- a simple blend of cinnamon, nutmeg and allspice)
	Juice of ½ lemon (1 Tbs.)
	2 cups low-sodium, fat-free corn flakes
	Topping:
	¼ cup crushed shredded wheat
	Pinch of ground cinnamon
	 
	Combine apples, water, cornstarch, spice, and lemon juice in a medium mixing bowl.
	Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. To make crust, press corn flakes into bottom of pan.
	Fill pie pan with mixture, and bake in oven at 350 degrees.