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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.


Recipe Summary test

2 hrs 5 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • To prepare crust: Stir oil and 1/4 cup flour in a small bowl until smooth; cover and chill in the freezer until partially frozen, about 40 minutes.

  • Whisk the remaining 1 cup flour, sugar, baking powder and salt in a mixing bowl. Using a pastry blender or 2 knives, cut the chilled oil-flour paste into the dry ingredients until crumbly. Stir in milk a tablespoon at a time just until a soft dough forms. Knead on a lightly floured surface 7 or 8 times. Press into a disk, wrap in plastic wrap and refrigerate.

  • Position rack in lower third of oven; preheat to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

  • to prepare topping: Work together oats, flour and brown sugar in a small bowl with a fork or your fingertips until there are no large lumps. Drizzle oil and water over the top and work together until the mixture forms small crumbs.

  • To prepare filling & assemble pie: Combine sugar and flour in a small bowl. Toss apples and cranberries with lemon zest and juice in a mixing bowl. Sprinkle the sugar mixture over the apples and toss well.

  • Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer to the prepared pie pan. Fold the edges under and crimp with a fork. Place the pan on a baking sheet. Mound the filling into the crust and cover with the topping.

  • Bake until the fruit is bubbling at the edges and is easily pierced with a skewer in the center, 55 to 70 minutes. Check toward the end of the baking time; if the crust or topping is becoming too dark, cover the pie loosely with foil.


Equipment: 9-inch pie pan

Nutrition Facts

301 calories; protein 3.4g; carbohydrates 56.6g; dietary fiber 2.9g; sugars 32.4g; fat 8.3g; saturated fat 0.7g; cholesterol 0.4mg; vitamin a iu 43.6IU; vitamin c 11mg; folate 53.4mcg; calcium 34.2mg; iron 1.3mg; magnesium 8.7mg; potassium 110.6mg; sodium 175.4mg; thiamin 0.2mg.

1 fruit, 3 other carbohydrate, 1 1/2 fat