Mom's Apple Pie (Healthy Version) Recipe #380199
This is a modified version of a straight apple pie, reducing fat, sugar, and using some whole wheat flour. This is from the Food Lover's for Life Fat Loss program, Classic Comfort foods.
by RedHott
1½ hours | 30 min prep
SERVES 10 , 1 pie
- 1 cup all-purpose flour
- 1 1/2 cups whole wheat pastry flour
- 2/3 cup grapeseed oil
- 1/4 teaspoon sea salt
- 1/2 cup skim milk (or soy milk)
- water, as needed
- 6 cups apples (approx. 5 apples, peeled and sliced)
- 2/3 cup evaporated cane juice (Turbinado sugar)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 tablespoons cornstarch or arrowroot
- 1 tablespoon Smart Balance butter spread
- Make the crust: Combine oil with flour and salt in medium bowl.
- Drizzle with milk; start by adding 1/4 cup, then add one tablespoon at a time as needed. The dough should be moist enough to roll into a ball yet dry enough not to stick to your hands. If needed, add more water, a bit at a time, until the above consistency is attained.
- Separate into equal-sized balls of dough.
- Roll with a rolling pin between two floured sheets of parchment or wax paper. Roll until the dough is a 12-inch circle about 1/8 inch thick.
- Invert rolled dough onto pie pan so that it overlaps the edges.
- Roll out the second crust and set aside.
- Preheat oven to 425°F.
- Make the filling: Peel, core, and slice apples into 1/2 inch to 3/4 inch thick slices and place in a large bowl.
- Mix cinnamon, evaporated cane juice, arrow root powder, and nutmeg together and sprinkle over the apples.
- Stir until apples are evenly coated.
- Pour sliced apple mixture on crust.
- Dot apple mixture with Smart Balance evenly over pie filling. (An easy way to dot with butter is to grate freezing-cold butter on a cheese grater and sprinkle grated butter over pie filling.).
- Cover apples with remaining crust.
- Crimp the top crust to the bottom crust.
- Trim any excess dough hanging over the edges.
- Cut approximately four slits in the top crust.
- To prevent the crimped crust from over-browning, cover crimped edges with aluminum foil.
- Place pie pan on baking sheet and place in oven.
- Bake at 425°F for ten minutes, then reduce heat to 350°F and continue baking for about 45 minutes or until golden brown (look carefully, the whole wheat means it starts brown).
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5 stars