Deep-Dish Apple Pie

Deep-Dish Apple Pie

21 Reviews
From: EatingWell Magazine, September/October 2007

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!

Ingredients 10 servings

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  • Crust
  • 1 1/4 cups whole-wheat pastry flour, (see Ingredient Note)
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter
  • 1/4 cup reduced-fat sour cream
  • 3 tablespoons canola oil
  • 4 tablespoons ice water
  • Filling
  • 6 cups thinly sliced peeled McIntosh apples, (about 2 pounds)
  • 6 cups thinly sliced peeled Granny Smith apples, (about 2 pounds)
  • 2/3 cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground allspice
  • Pinch of salt
  • 2 tablespoons all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 large egg white, lightly beaten, for brushing

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. To assemble & bake pie: Position a rack in lower third of oven; preheat to 425°F.
  4. 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.
  5. 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.
  • 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 information

  • Serving size: 1 slice
  • Per serving: 345 calories; 10 g fat(4 g sat); 5 g fiber; 62 g carbohydrates; 4 g protein; 51 mcg folate; 15 mg cholesterol; 33 g sugars; 17 g added sugars; 200 IU vitamin A; 8 mg vitamin C; 34 mg calcium; 1 mg iron; 147 mg sodium; 213 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 2 starch, 2 fruit, 2 fat

Reviews 21

April 14, 2015
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By: EatingWell User
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
October 13, 2014
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By: HealthyGEO
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.
September 04, 2013
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By: EatingWell User
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!!
November 26, 2012
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By: EatingWell User
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
October 15, 2012
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By: EatingWell User
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!
September 19, 2012
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By: EatingWell User
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
November 24, 2011
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By: EatingWell User
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!
October 06, 2011
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By: bdmcnicoll
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.
September 20, 2011
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By: Renee Pearman
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.