Healthy Apple Pie Recipes

There's no need to peel the apples for this easy apple galette recipe--the skins lend a touch of color and texture.

This homemade apple pie recipe has a simple and classic flavor, with fresh apples, spices and butter that's been sizzled until it's brown and nutty. The top crust is where you have the opportunity to add a touch of pizazz. Here we suggest cutting the dough into leaf shapes for an autumnal motif, but you could cut any shape you want.

Using a combo of green- and red-skin apples gives the filling in this apple-sweet potato tart a pleasing touch of color. Look for Granny Smith, Newtown Pippin and Golden Delicious, as well as McIntosh, Empire and Braeburn varieties.

Apple pie has never been so quick to put together. After tossing unpeeled apples and spices in a baking dish, you'll assemble a quick lattice from pastry strips. This lattice topping is not woven like a traditional one--it takes less time to assemble this way but is just as eye catching!

Instead of topping your apple pie with a full crust, cover the dough in cinnamon sugar, roll it up and slice it like cinnamon rolls to make beautiful cinnamon swirls to top the pie. The fragrant cinnamon bun-like topping makes homemade apple pie even more special!

These delectable single-serving tarts are gluten-free and sweetened with dates instead of refined added sugars. Top with a little unsweetened whipped cream to take this special--yet healthy--dessert to the next level.

This galette, or rustic tart, adds a touch of thyme flavor to apples and pomegranate seeds.

It's no secret that one of Patti LaBelle's favorite places to be is in the kitchen. We love her Free-Form Apple tart, which uses light sour cream and just a little butter to keep calories in check. Anyone can make it--the best part about this recipe is that its beauty comes from imperfection.

Ginger, cinnamon, cardamom and cloves give this apple pie recipe a bold punch of flavor, and the apple filling is sweetened with honey instead of sugar.

Apples, Anjou pears, and apricots are the star ingredients in this triple-A apple pie sure to win the blue ribbon in your household.

Jonathan, Rome Beauty, Winesap, and York Imperial are all great choices for the apples in this party-special tart.

Mini apple pies are baked in hollowed out apple shells, topped with pie crust lattice, and baked until golden brown and filling is bubbly.

The pastry for this rustic tart features gets a nutty flavor from fiber-rich oat flour and flaxseed meal. Pecans top it off.

Turn classic apple crumb pie into a gluten-free-friendly dessert with this easy gluten-free flour crust. Serve the warm pie with vanilla ice cream for an extra-special treat.

Make classic apple crumb pie vegan-friendly with this easy dairy-free flour crust. Take your dessert to the next level by whipping up a can of coconut cream into vegan whipped cream to dollop on top.

This reduced-sugar classic developed by food blogger April Athena of CookWithApril has 53% less sugar than the regular sugar-sweetened.

In this gorgeous apple torte dessert recipe, whole-wheat flour and almonds make a cookie-like crust that is topped with a lighter cream cheese filling and cinnamon-sugar apples.

Apple butter adds to the mellow fruitiness of this pie. Dried cranberries add a burst of color and flavor.

The filling for this apple pie is on the tart side--experiment with less lemon juice or sweeter apples for a balance that's right for you. Most pie crusts use butter, shortening or lard to get a flaky texture--this one uses heart-healthy canola oil. We found that when we simply substitute oil for butter the texture suffers. The trick is to freeze the oil and a bit of flour together before incorporating it into the dough. The result is a flaky crust without all the saturated fat.

With a traditional high-fat pie dough, it's easy to go wrong because the dough must be chilled and rolled out while the butter or shortening is still cold--a relatively small window of time (especially for beginners). Nuts and nut oil replace most of the butter in this pie crust, so the timing is less particular. The dough doesn't need to be refrigerated, which cuts down on preparation time, and because it is rolled out between sheets of plastic wrap, it won't stick to the countertop and it can be easily lifted.