Baking could be synch, my rustic apple pie with dried cherries is perfect for beginners and has about half the fat and calories of a typical apply pie.

This recipe gives a whole new meaning to easy as pie. So I'm just whirl up some whole wheat flour, some all purpose flour, a pinch of salt and just a touch of sugar and I'm adding four tablespoons of ice cold butter which I've cut into chucks. Most pies use about two or three times that amount of butter and I'm just going to whirl that up until it’s like a pebble consistency.

Okay, and then in goes a combination of ice water and a little bit of buttermilk. And the buttermilk helps to keep it nice and tender. And I will pause to that until it comes together make sure not to over work it, it so quick, it’s so easy. All right, to form that into a ball and I just need to keep this cold so I'm going to put it in the freezer for 10 minutes or what you can do is to wrap it in plastic put it in the refrigerator for up a day. You can do it in advance. When I come out real cold, you just roll it out into a nine-inch circle, which I've done here. Really, easy it doesn’t have to be perfect, so don’t worry about that.

And I'm filling it with some golden delicious apples actually, which I've not pealed and this are really important difference from a typical apple pie, where the apples are usually pealed. Most of the antioxidant and fiber in an apple are right in that field. Just putting a little lemon juice on there for flavor and also to keep nice color of the apples, I'm just going to add to that some cornstarch and then some brown sugar. Three tablespoons, is perfect to really bring out the flavor of the fruit. Some dried cherries, one of the fruits highest in antioxidants. Little bit of cinnamon for that warm homey flavor and aroma just mixing it up, so that everything is well coated.

And the cornstarch in there will absorbed the juices from the apples and make a beautiful sauce that covers the cooked apples. And then you just put this right in the center and kind of mound it onto the crust. Most of the fat and calories in a pie is in the crust. So by making it open face like this you get your crust without over doing it, mound then up there and then just fold it over so it doesn’t cover the whole thing. All right, this just needs to go into the oven, smells great and looks just fantastic. Just one finishing touches, it’s really worth it. And that’s a little glaze a mixed of honey and water just to make it really shine and glassing. And I cut myself a piece and the great thing about this, you save so many calories that you'll leave room for a little ice cream, low fat of course. Nothing like pie and ice cream, now that is what I call dessert.