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.
Deep-Dish Apple Pie
From EatingWell: 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!
21 Reviews for Deep-Dish Apple Pie
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!
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!!
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
applesauce for the butter
coconut oil for the canola oil
stevia for the white sugar
and honey for the brown sugar. Came out great!