OK, we can all agree that balanced nutrition is important to each and every one of us, but look out of the window: summer is here, and what is summer without a perfect berry or peach pie? As a nutritionist I insist that you deviate from any diet you might be following, for just a short period of time, and enjoy a fresh, wonderfully aromatic pie. The best way to rationalize eating pie is to work for it – find a way to feel you’ve earned. Here’s a simple tip on feeling good about it: go to the local farm, pick berries (some for the pie recipe and more just to stuff yourself – you can never have too many antioxidants!), make your own crust, and violà! You now deserve a piece of wonderful homemade pie!

My husband found an award winning recipe in Saveur which I would like to share with you.

Peach Melba Pie

Serves 8

For the crust:
2 ½ cups unbleached all-purpose flour
1 ½ tsp. sugar
1 tsp. kosher salt
½ cup vegetable shortening, cubed and chilled
½ cup unsalted butter, cubed and chilled
5 tbsp. (or more) of ice water
1 egg, lightly beaten

For the filling:
2/3 cup sugar, plus more for sprinkling
1/3 cup flour
¼ cup packed light brown sugar
2 tbsp. fresh lemon juice
1 tsp. peach schnapps
2 tsp. vanilla extract
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. kosher salt
¼ tsp. freshly grated nutmeg
6 large peaches (about 1 ¾ lb.), peeled and cut into ½”-thick slices
1 cup mashed fresh raspberries
4 tbsp. unsalted butter, cubed

Make the crust: Blend flour, sugar, and salt in food processor. Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal (hints: 1. butter and shortening should be stored in the freezer to keep dough as cold as possible 2. Do not keep processor on too long; the dough will warm up quickly). Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with water until dough begins to clump together, adding more water by teaspoon if dry (I usually add more than 5 tbsp.). Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour (hint: The dough can be made up to 3 days ahead and kept refrigerated).

Make the filling: In a large bowl, toss together sugar, flour, brown sugar, juice, schnapps, vanilla, cinnamon, ginger, salt, nutmeg, and peaches; set aside. Heat oven to 425 F. Roll one dough disk into a 12” circle; fit into a 9” pie plate. Pour half the filling into pie shell and cover with raspberries. Pour the remaining peach filling, and then dot filling with small cubes of butter. Roll the remaining dough disk into a 12” circle, place over filling, and trim dough, leaving a ½” overhang. Lift edges and fold under to form a thick rim around the pie. Cut 4 slits in top of pie crust, and sprinkle with more sugar. Bake until golden brown and filling is bubbling in the center, about 45 minutes. Let cool about 20 minutes before serving.

Nutrition facts per serving: Calories – 573; Total Fat – 30; Carbohydrates – 70; Protein - 6  

Don’t be afraid! Eat the pie and enjoy every single piece. Trust me; you’ll burn all these calories while harvesting the fruit and making the pie! Want to make it lighter? Leave out the top crust, make it a lattice top – this will cut calories by 30% without sacrificing taste.