With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories and 30 grams of fat. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version and only 10 grams of fat--sweet!

Stacy Fraser
Source: EatingWell Magazine, September/October 2007

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Recipe Summary

total:
4 hrs
Servings:
10
Nutrition Profile:
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times--the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.

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  • Meanwhile, make filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.

  • To assemble & bake pie: Position a rack in lower third of oven; preheat to 425 degrees F.

  • Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.

  • Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375 degrees and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.

Tips

Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months.

Equipment: 9 1/2-inch deep-dish pie pan

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Nutrition Facts

345 calories; protein 4.3g 9% DV; carbohydrates 61.8g 20% DV; exchange other carbs 4; dietary fiber 4.7g 19% DV; sugars 33.3g; fat 10.1g 16% DV; saturated fat 3.7g 19% DV; cholesterol 14.6mg 5% DV; vitamin a iu 199.8IU 4% DV; vitamin c 7.8mg 13% DV; folate 51.4mcg 13% DV; calcium 34.2mg 3% DV; iron 1.2mg 7% DV; magnesium 12.7mg 5% DV; potassium 213.4mg 6% DV; sodium 146.5mg 6% DV; thiamin 0.2mg 18% DV; added sugar 17g.

Reviews (21)

Read More Reviews
21 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
04/14/2015
Extremely disappointed I am a long time successful pie baker and was so happy to find a recipe that reduced both calories and the amount of fat in a pie. Sadly I followed this recipe to the letter and was so disappointed in the results. The dough for the crust was very dry and ended up being so tough and hard I could hardly roll it out for the pie. The taste was awful! The filling was okay but also lacked something to give it my usual wow taste in an apple pie. For me this recipe is not a keeper and the search continues for a better low fat recipe. Pros: Low fat lower cal than traditional methods Cons: Taste was not there Read More
Rating: 5 stars
10/13/2014
Wonderful filling I didn't have time to make the healthier crust... So I bought pre-made pastry to roll out. For the filling I followed the directions but used Bramley and Braeburn apples as I was making this in the UK. Absolutely delicious and even better the next day. Loved this recipe for my Canadian Thanksgiving dinner in the UK! Pros: Easy. Cons: Not really that healthy. Read More
Rating: 5 stars
09/04/2013
Our go-to recipe! We've been using this recipe since 2007 when it appeared in the magazine. It is delicious. It's not buttery and heavy but at the same time doesn't taste light. Please for the sake of apple pie do not sub out the sugar for a non-calorie sweetener!! Read More
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Rating: 4 stars
11/27/2012
Great with a couple tweaks This was the first apple pie I loved because it tasted like sweet apples and not pure sugar. I doubled the cinnamon nutmeg used 1/8 tsp of allspice and a dash of cardamom Pros: Can taste the apples Cons: Needed more kick Read More
Rating: 4 stars
10/16/2012
I replaced applesauce for the butter coconut oil for the canola oil stevia for the white sugar and honey for the brown sugar. Came out great! Read More
Rating: 4 stars
09/19/2012
Perfectly delicious I didn't have whole wheat pastry flour so I just used whole wheat flour in it. It was a little tougher than most pie crusts but it was still good. Everyone who tried it thought it was wonderful. The only part I didn't like about this recipe was the extra step of cooking half the apples on the stovetop. But if that's the trade for making it more delicious...I'll do it every time! Pros: Delicious low cal easy Cons: takes time Read More
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Rating: 4 stars
11/24/2011
This is a joke right? You put up a recipe claiming it was healthy and then never mention the quantity of butter needed! I would be pissed if I started this and found no butter listed in the ingredients then seen it called for in the directions! Pros: None Cons: Incomplete! Read More
Rating: 5 stars
10/31/2011
This is excellent. The pie crust was really sturdy yet very flaky. Super yum. Anonymous Valley Cottage NY Read More
Rating: 5 stars
10/31/2011
I loved this recipe! I used a combination of granny smith golden delicious fuji and braeburn apples. It turned out fantastic! My husband was a little disappointed that the crust wasn't flakier but I thought it was good considering the low fat content. Andrea Webster TX Read More
Rating: 5 stars
10/31/2011
This turns out like the old fashioned all American Moms-make-it-'cuz'they-love-you pies! Used a bit of Stevita instead of sugar (see that Joan cut some calories too) Thanks for the recipe. Anonymous Charlottesville VA Read More
Rating: 5 stars
10/31/2011
It's the best apple pie that I have tried in along time. My husband had three helpings and he is not a sweet eater. I live in Cloverdale B.C. Canada Tina Cloverdale B. Read More
Rating: 5 stars
10/31/2011
I was looking for a deep dish recipe for peach pie and found this one for apple. It worked wonderfully well and had rave reviews - - the taste was absolutely scrumptious - - and now everyone is looking for me to make more. Recipe great for just about any deep dish pie filling - - according to personal taste - - used it with blueberry but left out the cinnamon and nutmeg with the second try. Williettew Columbia SC Read More
Rating: 5 stars
10/31/2011
I used splenda sugar and brown sugar it was very good and cut down on some of the calories. It doesn't change the texture of the crust or the filling. Joan Jacksonville NC Read More
Rating: 5 stars
10/30/2011
Everyone loved this pie it is a very acceptable healthy version of the original. I especially enjoyed the heartier crust. Read More
Rating: 5 stars
10/30/2011
The apples have a good flavor but the crust isn't good. It's tough and flavorless not that flaky rich crust in a good apple pie. But this is definitely healthier than that so I'll give it 2 stars instead of 1. Read More
Rating: 5 stars
10/29/2011
When are people going to learn that the butter you put in your crust is not going to kill you but all that brown sugar will? I love this site but am amazed at the amount of sugar in recipes that are supposedly diabetes approved! I am hypoglycemic not diabetic but I must watch the amount of sugar and carbs in any food I eat so I have to change almost any recipe on here. I will try this apple pie but I will use the butter and will have a great crust! Read More
Rating: 5 stars
10/29/2011
Pie has to be sweet especially Apple Pie because of the tart apples. Enough salt to bring out the flavor and a pinch won't do it. I loved the crust and pie after I added 1 and 1/2 cups light brown sugar and 1 tsp. kosher salt. I love apple pie and any other kind of pie but I want it sweet and full of flavor. Anonymoud Read More
Rating: 5 stars
10/29/2011
First off why do you add sugar at all? Why not do it without sugar? Second I do not ever use all purpose flour only whole wheat flours. So this is even healthier. Butter has cholesterol that is why it is not good for you in large amounts. This is a very helpful recipe for crusts. Read More
Rating: 5 stars
10/29/2011
desserts dont taste good without 10000000000 cups of sugar!!! =DDDDDDDDDD Read More
Rating: 4 stars
10/29/2011
SOUNDS GOOD Maybe it's not fair to rate this a 4 because I have not made it according to this recipe YET. I certainly will because I'm looking for a healthier crust than I've been making for 30 yrs. But I must say the photo doesn't look flaky at all. If I were judging pies it would get a 2 for appearance. And how 'deep dish' can it be if your plate is 9' X HALF AN INCH deep?? I can't fathom fitting 12 c. of apples into a pie plate that small. We'll see. Read More
Rating: 3 stars
10/29/2011
Why Sugar? I agree with an earlier comment. Even using "tart" apples like McIntosh or Granny Smith I NEVER use sugar nor do I use butter although it does make it nicer. My biggest complaint is that all of the "healthy" baking recipes ALL call for white sugar or brown sugar when for the most part it isn't needed for sweetness. Read More