Favorite low-fat Apple Pie recipe!

[andreajackson]

I am looking for a good low fat version of Apple Pie. If anyone has a good one, please post it.
Thanks!

[Natasha]

Hi Andrea!

There was an Apple-Cider Pie on the cover of an issue a couple years back (Oct. 1998 I believe). I haven t tried it, but I m sure someone else here has!

The Cheesy Apple-Pie-in-a-Glass from spring 1997 is delicious. As you can see from the name, it s not a normal pie, but rather apples, (mascarpone) cheese, pie crust, etc. mixed together and served parfait-style. Let me know if you d like me to post this for you.

[karen w]

Last fall I made the apple cider pie twice, and it was absolutely delicious. I'm not a big pie eater, but I went out of my way to have a slice with my husband each night until we finished it off! I do not recall which issue, but I believe fall 1998.

[Grace]

Oh, this is an easy one!! As some of you may remember from some of my other posts, pies (and pastry type items) are my specialty. The two best ever apple pie recipes come from Cooking Light, and NO ONE believes they are light!! One has streusel topping, the other has a plain pie crust (if you're not good at pie crusts, I'd go with the streusel one, but they are both fantastic, and I make many, many, many of them every year!
CookWare(tm) from Cooking Light(r)

Blue-ribbon Apple Pie

SOURCE: Cooking Light YEAR: September 1999 PAGE: 144

INGREDIENTS FOR 10 SERVINGS:
Crust:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
1/4 cup vegetable shortening
1/2 teaspoon cider vinegar
5 to 7 tablespoons ice water
Filling:
2 cups thinly sliced peeled Granny Smith or other tart apple such as Newtown, Pippin, or Crispin (about 1 pound)
2 cups thinly sliced peeled Braeburn or other all-purpose apple such as Empire (about 1 pound)
1 cup thinly sliced peeled Rome or other firm baking apple such as Baldwin or Winesap (about 1/2 pound)
1 cup thinly sliced peeled McIntosh or other tender apple such as Gravenstein or Jonathan (about 1/2 pound)
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
Cooking spray
2 teaspoons fat-free milk
1 tablespoon granulated sugar

INSTRUCTIONS:
The judges liked this pie because of the variety of apples used, ranging in
flavor from sweet to tart and in texture from tender to crisp. If you prefer
other kinds or can't find one of these, mix and match to your taste.

1. To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level
with a knife. Combine with 1/2 teaspoon salt in a bowl; cut in butter and
shortening with a pastry blender or 2 knives until mixture resembles coarse
meal. Add vinegar and enough ice water, 1 tablespoon at a time, tossing with a
fork until dough is moist. Divide dough in half. Gently press each dough half
into a 4-inch circle on heavy-duty plastic wrap, and cover with additional
plastic wrap. Roll one half of dough, still covered, into a 12-inch circle;
chill. Roll other half of dough, still covered, into an 11-inch circle;
chill.

2. Preheat oven to 450 degrees.

3. To prepare filling, combine apples and lemon juice in a large bowl. Combine
1/2 cup granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, and 1/4
teaspoon salt. Sprinkle over apple mixture, tossing well to combine.

4. Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough,
plastic-wrap side up, into a 9-inch pie plate coated with cooking spray,
allowing dough to extend over edge of plate. Remove top sheet of plastic wrap.
Spoon apple mixture into crust. Remove 1 sheet of plastic wrap from the
11-inch circle, and place dough, plastic-wrap side up, on top of apple
mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold
edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp
knife. Brush top and edges of pie with milk; sprinkle with 1 tablespoon
granulated sugar. Place pie on a baking sheet; bake at 450 degrees for 15
minutes. Reduce oven temperature to 375 degrees (do not remove pie from oven).
Bake an additional 45 minutes or until golden (shield crust with aluminum foil
if it gets too brown). Cool on a wire rack. Yield: 10 servings (serving size:
1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 282 (30% from fat); FAT 9.4g (sat 4g, mono 2.8g, poly 1.6g); PROTEIN
3g; CARB 47.6g; FIBER 2g; CHOL 13mg; IRON 1.5mg; SODIUM 226mg; CALC 16mg

Streusel Apple Pie
Cooking Light October 1994 Page 66

1 (4-inch) piece vanilla bean, split lengthwise (I usually substitute 2 tsp. vanilla extract)
1/4 cup firmly packed brown sugar
1-1/2 Tablespoons all-purpose flour
1/2 tsp. ground cinnamon
2-2/12 pounds Rome or other cooking apples (I always use granny smith) peeled, cored, and thinly sliced
1 cup all purpose flour, divided
3 tablespoons ice water
1 tsp. sugar
1/4 tsp. salt
3 tablespoons vegetable shortening
Vegetable Cooking Spray
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/4 cup regular oats
1/4 tsp. cinnamon
3 tablespoons chilled stick margarine

Scrape seeds from vanilla bean into a large bowl; discard bean. Add 1/4 cup brown sugar and next two ingredients to bowl, stir well. Add apple slices, toss well to coat, Set aside.

Combine 1/4 cup flour and ice water, stirring with a wire whisk until well blended; set aside. Combine remaining 3/4 cup flour, 1 tsp. sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add ice water mixture; toss with a fork until dry ingredients are moistened. Gently press into a 4-inch circle on heavy duty plastic wrap; cover with additional plastic wrap.

Roll pastry, still covered, into an 11-inch circle. Freeze for at least 10 minutes. Remove bottom sheet of plastic wrap from pastry' fit pastry into a 9-inch pie plate coated with cooking spray, and remove top sheet of plasti warp. Flute edges decoratively. Spoon apple mixture into pastry shell. Cover with aluminum foil, and bake at 350º for 45 minutes or until apple mixture is crisp-tender.

Combine 1/2 cup brown sugar and next 3 ingredients; cut in margarine until mixture is crumbly. Uncover pie, and sprinkle streusel over apple mixture. Bake, uncovered, an additional 25 minutes.
Yield: 8 servings (serving size: 1 wedge)

Calories 315 (26% from fat) Protein 2.7g, Fat 9.1g, Carb 58.2, Fiber 4.6g, Chol 0mg, Sodium 132 mg, Cacl 32mg

ENJOY!! They are both tried and true!!!

Grace

[LSB]

I agree with the Streusel Apple Pie - it's now requested every Thanksgiving!

[SandyDee]

Grace, is the one the one with the struesel topping something of a Dutch Apple pie? I really love those and I was just about to post a request for a light version when I saw this. If it isn't, wouldn you happen to have one?

[Grace]

Sandy,

Yes, I would say that it is, in that it has no traditional "top crust" - only the really delicious streusel topping. I would try it regardless of what you want to call it - it's fabulous!

[SandyDee]

Thanks Grace, I will try it. I am looking for something just like that to take to our family reunion. Appreciate it. http://www.cookinglight.com/bbs/smile.gif

[kima]

I made the Blue Ribbon Apple Pie today and it is wonderful. I used the varities of apples called for in the recipe- normally I just use one type- Granny Smith- but I think the different apples really added something. I thought an apple pie was so approppiate for the times we are living through. Hope everyone has a peaceful weekend spent in the company of good friends and family. Shalom.

[AD]

In order to make a low-fat apple pie, all you really need is a low-fat crust recipe. Apple pie filling from any recipe is generally low fat or fat free. I've not had any personal pie experience so I can't recommend any recipes, but I would advise first searching for a low fat crust.

[aggie94]

I ditto the suggestions for the Apple-Cider Pie. I've made it several times and it's delicious. (I haven't tried the others mentioned here, though).