Inspired by Kat's wonderful example from two weeks ago, I made a ginger-peach pie last night. I know I shouldn't've, as I'm still desperately trying to get some extra weight off, so I cut a bunch of corners to hopefully excise a few extra calories and make it somewhat healthier. Here's the recipe:
Make a pie shell with 100% whole wheat flour. Shut up, it tastes just fine.
Blanch and peel five ripe peaches. Slice thin and toss in a bowl with two tablespoons cornstarch, a quarter cup of sugar and a whole raw egg. Sprinkle with a teaspoon of cinnamon, a dash of fresh-grated nutmeg and two tablespoons loosely chopped crystallized ginger.
Bake at 400F for fifteen minutes, then reduce heat to 325F for another 45 minutes. Don't wait for a whole-wheat crust to brown more than a little.
If I had it to do over, actually, I wouldn't use any extra sugar at all. Between the sweetened ginger and the sweet peaches, it didn't need any help. The pie was especially good because it wasn't oversweet in that gross, corn-syrupy way that most fruit pies are these days.