For the most part, the culprit is the crust.
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 versionsweet!
Photo: Ken Burris
Here are a few tricks to get a healthier pie without sacrificing flavor:
1.
Keep the saturated fat in the crust to a minimum.
Butter doesn’t have to be totally off limits, just use less of it.
Ken Burris
Add some fiber by using a mixture of whole-wheat flour and all-purpose flour in the crust.
There’s a fine balance between making your pie crust healthy and making your pie crust taste like cardboard.
Choose apples for flavor and texture.
Ken Burris
And use plenty of them!
Apple pie should taste good, but not feel like mush in your mouth.
We like to use a mix of McIntosh and Granny Smith in this apple pie recipe.
Ken Burris
And since this is apple pie, use plenty of fruit.
Keep your sugar in check.
Apple pie is about apples.
Why drown them in sugar?
Cook down a portion of the apples for the filling before adding them to the crust.
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.
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.
Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven.
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.
Let cool on a wire rack for about 1 1/2 hours before serving.
you’ve got the option to find it in the natural-foods section of large supermarkets and natural-foods stores.
Store in the freezer.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
