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!

Makes 10 servings

ACTIVE TIME: 1 1/4 hours

TOTAL TIME: 4 hours (including cooling time)

EASE OF PREPARATION: Easy

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

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° 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.

NUTRITION INFORMATION: Per serving: 344 calories; 10 g fat (4 g sat, 3 g mono); 14 mg cholesterol; 62 g carbohydrate; 4 g protein; 5 g fiber; 143 mg sodium; 212 mg potassium.
4 Carbohydrate Servings
Exchanges: 2 starch, 2 fruit, 2 fat

TIP: 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 super markets and natural-foods stores. Store in the freezer.

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

This is excellent. The pie crust was really sturdy yet very flaky. Super yum.

Anonymous, Valley Cottage, NY

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

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

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.

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 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