Healthy Apple Pie

Today i’ll be joining the Kosher Connection Link Up. When I heard the theme for this month was apples I was really excited as I have been wanting to share this recipe with you ever since I made it.
Desserts are my favorite, of course! So when I went to make an apple pie almost all the recipes I saw called for at least 1 cup of sugar. Not to mention a ton of margarine or butter. So here is a recipe that tastes just like that full of sugar apple pie only it’s made with 100% whole wheat flour and naturally sweetened. It is a must try!

Healthy Apple Pie
Crust:
2 cups whole wheat flour
1 tsp baking powder
1/3 cup oil
1/3 cup applesauce
2/3 cup boiling water

Filling:
8 apples, I use granny smith apples, peeled and thinly sliced
1 Tb whole wheat flour
3 Tb maple syrup*
2 Tb honey
1 tsp cinnamon

*Don’t swap the maple syrup for honey or anything else. I’ve tried it and it is not nearly as good. The maple syrup makes it really delicious.

Preheat oven 350ΒΊF.
Mix together all the crust ingredients until they form a dough. Divide the dough in half. Roll out the dough on parchment paper. Place the dough on the bottom of a pie dish. Using a fork make holes into the dough. Bake in the oven for 10 minutes till firm.

Meanwhile mix together the filling ingredients. Then roll out the other half of the dough to fit the top of the pie dish. Place the filling into the crust and top with the other half of dough. You will need to cut the edges and will have leftover dough. You can place that into the freezer for another recipe. Cut slits on the top of the crust. Bake for 50-60 minutes till apples are soft. You can check by putting knife through the slits.
In a small bowl mix together 1 Tb maple syrup and a splash of water to thin. Brush this mixture over the baked crust.
When warm, the filling is quite liquidy, but it is really delicious. It’s almost like a caramel sauce, so good!

Crust
Filling
Before going into the oven
Fresh Apple Pie
Wanna Slice?

16 thoughts on “Healthy Apple Pie”

  1. You can use honey or other liquid sweetener, but it just doesn't come out as good. It is still good, but not the same as with the maple syrup. But it is still sweet and tasty. Give it a try!

  2. I've never tried sorry, it disappears every time I've made it. But I do think it will be fine. You can also freeze it before baking and then bake right out of the freezer. It will just need to be for a longer time. Let me know if you do try.

  3. Thank you! I love when people tell me they are enjoying my blog and recipes. It motivates me to continue. So thank you again so much for letting me know. Really glad to hear.

  4. Hey Rena!
    Love your blog. I made this pie for Shabbat, but I used peaches instead of apples because I had a bunch of super ripe peaches in the fridge. Also, I used honey instead of maple syrup. My husband, who doesn't like whole wheat, LOVED this!
    Thanks so much

  5. Help!! My dough is totally not rollable! It is sticky no matter how much flour I add. I don't know where I went on but this is a gloppy mess…nothing like your beautiful pie :(.

  6. Oh no!! I am so sorry. That never happened to me and I have made it many times. My best guess is to keep adding more flour, and spray your rolling pin with oil so it wont stick. Let me know if it helps!

  7. Did anyone try freezing it yet? I want to make it for sukkos. I know that some pie doughs get all weird and soggy upon rewarming, but since this isn't traditional flaky dough, it might work well.

  8. I am going to try this for Rosh Hashanah! And your honey cake looks wonderful too!
    Whenever I need healthy and tasty inspiration I go to your blog!
    -QueenBee3 ( from imamother)

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