This decadent pie is loaded with juicy apples and adorned with a streusel-lover's crunchy topping. The pie is best served the day it's made. If you're short on time, look for a ready-made whole-wheat pie crust in the freezer section of the store. Source: EatingWell Magazine, October/November 2006

Victoria Abbott Riccardi
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Ingredients

Crust

Filling

Topping

Directions

  • To prepare crust: Whisk 1 cup all-purpose flour, 1/2 cup whole-wheat flour and 1/4 teaspoon salt in a medium bowl. Cut in 4 tablespoons butter and cream cheese using a pastry blender or a fork until the mixture is pebbly. Add oil; stir until evenly moistened. Sprinkle water over the mixture; toss with a fork to combine. Knead the dough in the bowl a few times. Gather into a ball, press into a disk and wrap in plastic. Refrigerate for at least 30 minutes or up to 2 days.

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  • Roll the dough into a 14-inch circle between 2 large pieces of parchment or wax paper. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Press the dough firmly into the bottom and up the sides of the pan. Tuck the overhanging dough under, forming a double-thick edge. Crimp the edge with your fingers. Using a fork, prick the dough in several places. Refrigerate the crust for 15 minutes.

  • Position a rack in the lower third of the oven; preheat to 375 degrees F. Bake the crust for 15 minutes. Remove from the oven and let cool, about 30 minutes.

  • To prepare filling: Combine apples, 1/2 cup brown sugar, lemon juice and 1/2 teaspoon cinnamon in a large bowl. Let stand for 10 minutes. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again; mound the filling into the cooled crust. Coat the crust edges with cooking spray, return the pie to the oven and bake for 30 minutes.

  • Meanwhile, prepare topping: Combine 1/2 cup whole-wheat flour, oats, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon salt in a medium bowl. Cut in 2 tablespoons butter with a pastry blender or a fork until evenly distributed. Stir in orange juice concentrate and nuts.

  • After the pie has baked for 30 minutes, remove it from the oven and scatter the topping over the apples. Return it to the oven (covering the edges of the crust with foil if they're browning too quickly) and bake until the topping is golden and the juices are bubbling around the edges, 20 minutes more. Cool for at least 1 hour before serving.

Tips

Make Ahead Tip: Prepare and refrigerate the dough (Step 1) for up to 2 days.

Equipment: 9-inch pie pan

Nutrition Facts

338 calories; 13.1 g total fat; 21 mg cholesterol; 115 mg sodium. 53.1 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (5)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/04/2012
Re-work rhe crust recipe I think the test kitchen should tweka this crust recipe. I suspect the canola oil and Neufchatel are the ingredients causing problems. Pros: Tasty filling Cons: Crust was a flop Read More
Rating: 5 stars
10/29/2011
This is a most flavorful pie made even more enjoyable by the realization that it is very low in fat. My efforts at making the crust according to the recipe were unsuccessful however Luckily I found a whole wheat crust in the frozen food section of Whole Foods Market; in fact the package contained two crusts so I froze the other. It was perfect unlike my lumpy dry concoction that never came together. The sweet crunchy crumbly topping was a delight and just what I hoped it'd be! I'll make this one many times! Read More
Rating: 5 stars
10/29/2011
I baked this delicious pie yesterday and it is as good as it is nutritious! Thanks for the forgiveness upfront about the crust. Mine was a disaster so I found one at Whole Foods Market and it worked great for this pie. I will be making it many times in the future. Read More
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Rating: 5 stars
10/29/2011
Oops I see I should have read your blog on healthier pie crust.............I used the food processor rather than your by hand directions.........that is indeed where I went wrong resulting in my hard crust. Like I said though.......the taste was still there anyway! Read More
Rating: 5 stars
10/29/2011
Wonderful pie except........the crust came out rock solid! It may have been my fault as I'm neither an expert with WWF and I always prep my crusts in a food processor plus when they are done I usually turn the oven off and just leave them in there to set up better. I had no problem rolling out the crust between the wax paper great idea for this particular crust but I did have to add one more tablespoon of water to bring it together which may have been the reason others had problems. The taste of the crust was so good however that I still believe this pie is AWESOME! It's probably the first apple pie I've ever made that wasn't "swimming" in juice making it difficult to cut. Also the apple flavor completely came through possibly because of the minimal amount of sugar and brown at that! The crumb topping was superb. I didn't have frozen oj instead using 2 tablespoons of canola oil infused with 1 teaspoon of dried orange zest. The directions for this pie were so clearly described that except for my hard crust problem it was excellent. I will just buy a crust the next time or skip the WWF. Read More