Peach pie keeps taste, loses fat

Dear Jeanne: I love this recipe, but I can no longer take in the great number of calories, let alone the fat and cholesterol. Thank you.

— Carol Swepston, Englewood, Fla.

Dear Carol: Canned peaches in fruit juice instead of syrup, frozen peaches (thawed) or fresh peaches can be used to reduce the calories. I found the crust too thick to cook fully, and that makes it easy to cut it in half. Replacing the heavy cream with evaporated skim milk drastically cut the fat, and adding a little more flour and an egg white thickens it. I sprinkled a little nutmeg on top of my pie, or you could use cinnamon if you like. This crust may seem odd, but it is just different in its handling; it has a good taste and texture. It may seem like it's too dry, or like there's not enough dough, but just keep pressing it into the pan until it covers it all. There is no extra for a fancy edge.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com.

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FRENCH PEACH PIE

31/2 cups canned peach slices, drained

1 cup sugar

2 tablespoons flour

1 egg, slightly beaten

1 cup heavy cream

1/2 teaspoon vanilla

1/4 cup slivered almonds

Easy Pie Crust:

3/4 cup vegetable oil

4 tablespoons milk

2 cups flour

4 tablespoons sugar

1/2 teaspoon salt