Healthy Apple Pie

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A cozy, lightened up apple pie made with less sugar and a buttery whole wheat crust for a wholesome twist on the classic.

Prep Time15

Course: Dessert

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

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