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Half-the-Calories Deep Dish Apple Pie

Half-the-Calories Deep Dish Apple Pie

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. Run away! 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 vegetable 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!

Crust
1 1/4 cups whole-wheat pastry flour
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar, plus 1 teaspoon for sprinkling
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons vegetable oil
4 tablespoons ice water
1 egg white, lightly beaten, for brushing

Filling
6 cups thinly sliced peeled McIntosh apples (about 2 pounds) (see Tip)
6 cups thinly sliced peeled Granny Smith apples (about 2 pounds) (see Tip)
2/3 cup packed light brown sugar
1 tablespoon lemon juice
1 1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of salt
2 tablespoons all-purpose flour

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

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

7. 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.

8. 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.

9. 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.

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 super markets and natural-foods stores. Store in the freezer.

Makes 10 servings.

Nutrition per serving: 352 calories; 10 g fat (4 g saturated fat, 3g mono unsaturated fat); 14 mg cholesterol; 64 g carbohydrates; 4 g protein; 6 g fiber; 153 mg sodium; 234 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value).

4 Carbohydrate Servings.

Exchanges: 2 starch, 2 fruit, 2 fat.

Visit EatingWell.com for free quick and easy healthy recipe collections!

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14 comments

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10:56AM PST on Dec 15, 2012

I´ll try it.Thanks for sharing .

12:12AM PST on Dec 12, 2012

The filling looks outstanding, but somehow I don't think the crust would turn out right. Lets face it dessert is dessert and it should be a rare and outstanding treat in every way. My idea of a good crust is a flaky one. Some how, this one appears too doughy. The best crust I have made with outstanding flakiness were made with cold lard or shortening specifically. Fortunately, they now do have transfat free shortening that works equally as well in baking.

6:20AM PST on Nov 22, 2011

Wow! I've never heard of NOT adding sugar to apple pie! I have only ever used 1/2 cup to one pie, so I can see it working. It would be no different than sugarless apple sauce... which
is perfect that way. Thanks for that illuminating thought ladies!

9:22AM PST on Nov 21, 2011

Good suggestion from Susan - half the crust makes good sense.

4:37AM PST on Nov 21, 2011

Has anyone actually made this pie according to the instructions? How did it taste? I like the idea of one crust / open top too.

3:00AM PST on Nov 21, 2011

yummy! :)

9:54PM PST on Nov 14, 2011

I clicked on this out of interest on how to make a lighter pie - but your recipe seems to have more fat / calories than any other apple or berry pie I've baked in the past.
I use my grandmother's crust recipe - flour (3/4 whole grain), butter or oil, salt, 1 tablespoon sugar, ice water.
I'm also like Susan W - most pies are open topped.

It was an interesting read though, thank you.

7:15PM PDT on Mar 23, 2011

Yummy recipe. I love apple pie. Thanks for sharing.

5:17AM PST on Nov 30, 2010

I think I will try and exchange the wheat flour with whole kamut flour ... will let you know if it comes out a disaster;)

4:22AM PST on Nov 26, 2010

Would it be okay not to use any white flour at all and use 2 2/4 whole-wheat flour instead?

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