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This healthy apple pie is made with wholesome ingredients like whole grains, apples, and a little less sugar than traditional apple pie. It’s perfect topped with vanilla ice cream for Thanksgiving, Christmas or any day of the week!
If you love classic apple pie but want a version that’s a little more nourishing, you have to try this one. It’s made with a buttery, flaky whole wheat pie crust, a gooey cinnamon apple filling, and all of the flavors of apple pie.
It’s perfect for Thanksgiving, Christmas, or a cozy weekend baking activity with your family. Serve it with a scoop of vanilla ice cream or even Greek yogurt. While you’re at it, get my Healthy Pumpkin Pie on your dessert list too!
About This Healthier Apple Pie
This delicious apple pie brings all the flavors and nostalgia of the classic version like a buttery crust and tender apples with a lighter and healthier twist. Here’s why you’ll love it.
- A lighter twist on a classic. Everything you love about apple pie with a little bit less sugar and my whole wheat pie crust recipe.
- A family favorite, perfect for holidays. It’s a crowd pleaser that your whole family will love. It’s always a great choice for a holiday meal, entertaining or just a casual weekend. This healthy apple pie recipe is always on my Thanksgiving and Christmas menu.
- Simple, wholesome ingredients. It’s packed with wholesome ingredients like fresh apples, whole grains and ingredients you probably have on hand.
- Easy! Don’t be intimidated by homemade pie and homemade pie crust. It’s surprisingly easy to make and so much better than store-bought. Plus your house smells SO good while it’s baking.
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Whole wheat pastry flour: Whole wheat pastry flour makes this crust a little more nutritious from whole grains but still keeps the crust flaky and tender. All purpose flour or regular whole wheat flour would work too.
- Cold salted butter: Make sure its cold to keep your crust flaky.
- Salt: Enhances that buttery crust flavor and balances the sweetness.
- Milk: Helps to hold the dough together.
- Maple syrup: For just a little bit of sweetness.
- Ice cold water: Keeps the crust cold so that the crust stays nice and flaky.
- Optional for top crust:
- Egg (egg + water): A simple egg wash gives the top of the crust a golden brown sheen.
- Sanding sugar or turbinado sugar: Adds sparkle and some sweetness to the top crust. Not required but highly recommend!
Pie Filling Ingredients
- Apples: I recommend using a firm, crisp apples. The best apples to use are Honeycrisp, Cortland or Granny Smith apples but all differerent types of apples will work! I prefer Honeycrisp for the best flavor personally.
- Brown sugar: This uses less sugar than traditional apple pie. You can use maple syrup too but it takes a bit longer to thicken up.
- Vanilla extract: Warm vanilla flavor pairs perfect with the apples.
- Lemon juice: I like to add just a small amount of lemon juice to add a touch of bright flavor.
- Cinnamon + nutmeg: Warm spices are a must in apple pie.
- Cornstarch: Thickens the filling for the perfect gooey consistency.
How To Make Healthy Apple Pie
- Start the dough. In a large mixing bowl combine whole wheat flour and salt. Cut in butter using a pastry cutter or 2 forks until the butter is roughly in pea to chickpea sized pieces.
- Add wet ingredients. Next, add milk, syrup, and ice water. Mix dough gently with a rubber spatula or wooden spoon until evenly combined. Note: if dough is not sticking together, add 1-2 more tbsp of ice cold water.
- Make dough balls. Switch to clean hands and gently form dough into a dough ball. Cut in half and form two even balls. Wrap tightly in plastic wrap and flatten into disks. Refrigerate for at least 30 minutes.
- Make apple filling. In a large bowl, combine lemon juice, brown sugar, vanilla and spices. Peel and thinly slice apples and add them to the large bowl, tossing as you go. Sprinkle cornstarch on the top of the apples and toss gently to coat.
- Roll dough. Place dough disks on a clean and lightly floured board or counter. Using a floured rolling pin, roll each disk out to a 12” circle. Transfer one rolled out disk to a lightly oiled or sprayed 9 inch pie dish. Press the dough gently into dish.
- Add pie filling. Fill pie crust with apple mixture.
- Finish pie. Top apples with the second rolled out pie dough. Crimp edges to your preference and cut vent holes in the top. Combine egg and water in a small bowl and brush on the top of the pie crust with a pastry brush. Sprinkle with sanding sugar or turbinado sugar.
- Bake. Bake pie at 425 degrees for 15 minutes, and then reduce temperature to 350 degrees for 30-35 minutes. Apples should be bubbling and easily pierced with a fork. Let the pie cool for at least 2 hours before serving, to allow apple filling to thicken.
How To Store
- Fridge. Cover pie dish tightly with plastic wrap and store in the refrigerator for up to 4 days. You can also transfer slices to an airtight container.
- Freezer. Cover tightly and freeze the entire pie for up to 2 months. Thaw in fridge overnight before serving.
Recipe Tips
Tips For Success
- Prevent over browning. Make sure to bake your pie on a lower rack, and don’t lay the edges of the pie crust too thinly on your pie plate. If you notice your crust is browning too fast, cover the edges of the pie plate with aluminum foil for the duration of the bake time. You can also use a silicone pie shield.
- Keep your butter nice and cold. It’s essential for a flaky crust.
- Don’t skip the chill time. It prevents shrinkage and promotes flakiness of the crust.
- A sprinkle of sugar. While it is optional, I highly recommend the egg wash and sprinkle of sugar on your crust for just a touch of extra sweetness.
More Holiday Desserts
If you’ve made and loved this Healthy Apple Pie or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Healthy Apple Pie
A cozy, lightened up apple pie made with less sugar and a buttery whole wheat crust for a wholesome twist on the classic.
Ingredients
- 2 cups whole wheat pastry flour
- 1/2 tsp salt
- 8 tbsp cold salted butter, diced
- 3 tbsp milk
- 1 tbsp maple syrup
- 4 tbsp ice cold water
- 1 egg, whisked, optional for egg wash
- 1 tbsp water, optional for egg wash
- 2-3 tsp sanding sugar or turbinado sugar, optional for topping
Apple filling
- 6-8 large apples, Honeycrisp, cortland or Granny Smith
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/8 tsp nutmeg
- 2 tsp lemon juice
- 1/3 cup brown sugar
- 2 tbsp cornstarch
Instructions
- Start by preparing the crust. In a large mixing bowl combine whole wheat flour and salt. Cut in butter using a pastry cutter or 2 forks until the butter is roughly in pea to chickpea sized pieces.
- Next, add milk, syrup, and ice water. Mix dough gently with a rubber spatula or wooden spoon until evenly combined. Note: if dough is not sticking together, add 1-2 more tbsp of ice cold water.
- Switch to clean hands and gently form dough into a dough ball. Cut in half and form two even balls.
- Wrap tightly in plastic wrap and flatten into disk shapes. Refrigerate for at least 30 minutes.
- Preheat oven to 425 degrees.
- Next, start preparing the apple mixture. In a large bowl, combine lemon juice, brown sugar, vanilla and spices.
- Peel and thinly slice apples and add them to the large bowl, tossing as you go.
- Sprinkle sliced apples with cornstarch and toss gently to coat.
- Next, roll out dough and assemble pie. Place each dough disk on a clean and lightly floured board or counter. Using a floured rolling pin, roll each disk out to a 12” circle. Note: If your dough is sticking, sprinkle a little bit of flour on the top side of the dough or place a sheet of parchment paper for a barrier.
- Place first rolled out dough in a lightly oiled or sprayed 9” pie dish, pressing gently into the dish.
- Fill pie crust with apple mixture and top with the second rolled out dough. Crimp edges as desired with a fork or in a scalloped design with fingers and cut vent holes in the top. Note: Be careful not to lay the pie crust too thinly on the edges to prevent burning.
- Combine egg and water in a small bowl and brush on the top of the pie crust with a pastry brush. Sprinkle with sanding sugar or turbinado sugar.
- Bake. Bake pie at 425 degrees for 15 minutes, and then reduce temperature to 350 degrees for 30-35 minutes. Apples should be bubbling and easily pierced with a fork.
- Cool pie for at least 2 hours before serving, to allow apple filling to thicken.
Nutrition
Serving: 1slice | Calories: 275kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 195mg | Potassium: 257mg | Fiber: 6g | Sugar: 23g | Vitamin A: 360IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
Food photography by Marie-Catherine Dubé.
