Could new kitchen techniques improve on one of our very first recipes? Yes, with a secret ingredient in the crust. By Sidney Fry, MS, RD
We liked and kept the walnuts but decided we were willing to serve up a few more calories if we could get back that bottom crust. Yes, there are a few more calories than in 1987, but our new pie still has only half those in a typical bakery pie.
• 1987 | Just a top crust, more of a cobbler than a pie
• 2012 | Double-crusted, fluted, and delicious
• 1987 | Walnuts, margarine, and shortening
• 2012 | Walnuts and just enough butter
• 1987 | 209 per slice
• 2012 | 281 per slice