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!

Stacy Fraser
Source: EatingWell Magazine, September/October 2007


Recipe Summary

4 hrs
Nutrition Profile:




Instructions Checklist
  • 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.

  • 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.

  • To assemble & bake pie: Position a rack in lower third of oven; preheat to 425 degrees F.

  • 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.

  • Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375 degrees 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.


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

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 supermarkets and natural-foods stores. Store in the freezer.

Nutrition Facts

345 calories; protein 4.3g; carbohydrates 61.8g; dietary fiber 4.7g; sugars 33.3g; fat 10.1g; saturated fat 3.7g; cholesterol 14.6mg; vitamin a iu 199.8IU; vitamin c 7.8mg; folate 51.4mcg; calcium 34.2mg; iron 1.2mg; magnesium 12.7mg; potassium 213.4mg; sodium 146.5mg; thiamin 0.2mg; added sugar 17g.

Reviews (6)

Read More Reviews
21 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
Wonderful filling 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! Pros: Easy. Cons: Not really that healthy. Read More
Rating: 3 stars
Why Sugar? I agree with an earlier comment. Even using "tart" apples like McIntosh or Granny Smith I NEVER use sugar nor do I use butter although it does make it nicer. My biggest complaint is that all of the "healthy" baking recipes ALL call for white sugar or brown sugar when for the most part it isn't needed for sweetness. Read More
Rating: 5 stars
desserts dont taste good without 10000000000 cups of sugar!!! =DDDDDDDDDD Read More
Rating: 1 stars
Extremely disappointed 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. Pros: Low fat lower cal than traditional methods Cons: Taste was not there Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
Pie has to be sweet especially Apple Pie because of the tart apples. Enough salt to bring out the flavor and a pinch won't do it. I loved the crust and pie after I added 1 and 1/2 cups light brown sugar and 1 tsp. kosher salt. I love apple pie and any other kind of pie but I want it sweet and full of flavor. Anonymoud Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
When are people going to learn that the butter you put in your crust is not going to kill you but all that brown sugar will? I love this site but am amazed at the amount of sugar in recipes that are supposedly diabetes approved! I am hypoglycemic not diabetic but I must watch the amount of sugar and carbs in any food I eat so I have to change almost any recipe on here. I will try this apple pie but I will use the butter and will have a great crust! Read More
Rating: 4 stars
Great with a couple tweaks 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 Pros: Can taste the apples Cons: Needed more kick Read More