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!
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!
20 Reviews for Deep-Dish Apple Pie
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!
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!