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
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.
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!!
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
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
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!
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
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
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
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.
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!
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
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.
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.
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.