Healthy Apple Pie Recipes

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 nutty taste 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.

In this healthy apple pie recipe, a touch of maple syrup spiked with lemon zest, cinnamon and ground ginger coats the apples while they bake. Serve this amazing homemade pie with lightly sweetened whipped cream or a small scoop of vanilla ice cream.

Here's a healthy--and adorable--twist on deep-dish apple pie. This mini apple pie recipe will give you just a bit of something sweet and the melted wedge of Cheddar on top is a nod to the New England tradition of serving cheese with apple pie.

This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.

“Galette” is just a French name for a rustic tart; apples star in this version. It is easy to make and forgiving to those who don't bake often. We've substituted tangy nonfat yogurt for some of the butter in this dough recipe from San Francisco pastry chef Janet Dalton.

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!

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.

Pureed low-fat cottage cheese and reduced-fat cream cheese turns into a rich-tasting--but low-fat--custard in this fall favorite.