(Almost) Perfect Peach Pie

Nothing says summer like a fruit pie! Unfortunately, nothing says "sugar/fat bomb" like your average bakery pie. It seems so innocent, but that flaky crust gets that way due to large amounts of butter and/or shortening and too often the pie gets sweetness from added sugar instead of real ripe juicy fruit. Do it better yourself by:

• using the freshest, ripest fruit possible. Buy in-season peaches at the local farmers market. Wait until they are soft enough that the flesh gives a little when you press it. Rely on the fruit's natural sugars so you don't have to add much, if any
• Compromise on the butter. And stay away from the shortening, period. Cut the amount down by a couple tablespoons and add more water. Sure, you'll sacrifice a bit on the texture but you'll live longer to enjoy more pies!
• Try a different flour or grain for the crust. An oat crust complements a peach or apple pie with a nutty sort of flavor (think part pie, part crisp) and adds some cholesterol-busting fiber

Peach Pie

2/3 cup all-purpose flour

2/3 cup white whole wheat flour

2/3 cup plus 2 T old fashioned rolled oats

1 tsp salt

1 tsp sugar

5 T butter or trans-fat free margarine

6T ice water, plus more if necessary

3# ripe peaches

2T all-purpose flour

1T sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

Combine flours and oats in a food processor. Pulse until oats are partially ground. Add butter or margarine and process until mixture looks like cornmeal. Put mixture in a bowl and add water. Mix with your hands until you can form the dough into a ball. Refrigerate for 30 minutes or freeze for 10 minutes.

Peel the peaches if desired (I don't bother, but you may not like the texture). Blanching (dunking into boiling water, then into ice water) may be required to remove the peel if the peach is very ripe. Slice the peaches and toss with flour, sugar and spices. Preheat oven to 425 degrees.

Sprinkle a clean countertop with flour. Divide dough into two parts. Roll each part into a circle with a diameter a bit larger than your pie plate. Place one half in the bottom of your pie plate and trim excess edges. Prick the bottom with a fork and bake about until golden brown. This helps ensure the crust doesn't get soggy when the filling is added.

Reduce oven heat to 350 degrees. Put peach mixture into bottom crust, then place the remaining dough circle over the filling. Trim and pinch edges shut. Cut small slits in the top crust. Bake for about an hour, or until the top is golden brown and the filling is bubbling through the top a bit.

Top with reduced-fat vanilla ice cream and eat, preferably at a picnic table.