15 Healthy Pie Recipes for the Holidays — Eat This Not That

“It’s imperative that we eat pie,” David Mamet wrote. It is impossible to be stressed in the company of a pie. He clearly has never visited my home, particularly around the holidays. If you’re used to leaving the dinner table feeling bloated, heavy, and full after dessert, you’re not alone in feeling this way after dinner. Pie is a rich dessert that’s difficult to resist when you’re hungry. In addition, pies are frequently loaded with a lengthy list of sweet and fatty ingredients that transform that cozy bite into something that makes you feel sick.

Whether you’re in the mood for something warm or cold, sweet or savory, there’s a pie out there for you to enjoy—and with no guilt attached!

Check out these 15 Classic American Desserts That Deserve to Make a Comeback for additional inspiration.

Let’s start with a tried and true classic!

In this apple pie recipe, a crunchy topping replaces the traditional double-crust layer, making it a healthier alternative.
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Key lime pie is a traditional dessert that everyone should have on hand in the form of a go-to recipe.
Get the recipe for Key Lime Pie right here.
Waterbury Publications, Inc.
Coconut cream pie may be indulgent without jeopardizing your weight-loss efforts!
Find out how to make our Triple Coconut Cream Pie.

Chocolate, banana, and avocado may not seem like an unusual combination at first look, but the creamy texture of the avocado and the rich flavor of the chocolate combine so beautifully with the sweetness of the banana that you’ll forget this recipe is even nutritious.

This pie will ensure that you do not experience the over-bloated sensation that you may be accustomed to!

Thanks to Chocolate Covered Katie for her generosity.

With fiber-rich cherries and nutrient-dense oats, it’s a delicious and nutritious way to finish your meal while still satisfying your sweet taste.

Chocolate Covered Katie has shared her recipe for this delicious treat.

Have you ever seen a pie that was so aesthetically pleasing that you almost felt horrible about eating it?

However, while the hue of this pie makes it particularly attractive, you can also create it with its more well-known orange cousin, which will still provide you with all of the essential nutrients.

Thanks to Elana’s Pantry for their assistance.

The 24 grams of fat in this recipe comes from the natural fat present in coconut, so don’t be concerned.

Elana’s Pantry has the recipe you’re looking for.

This pie is made up of three layers of nutrient-dense ingredients.

The recipe may be found at Running on Veggies.

Peanut butter is one of my favorite foods, and this peanut butter pie will satisfy your want for it.

The recipe may be found at The Gracious Pantry.

Here’s a go-to dish for when you’re searching for something light and delectable that won’t make you feel guilty about eating it.

Find the recipe on All Day I Dream About Food’s website.

Using pecans as the primary ingredient in this pie, you’ll get the benefits of a super-healthy nut with a buttery texture and wonderful flavor.

The Healthy Foodie has the recipe, which you can get here.

Even while pumpkin pie is often associated with Thanksgiving, it is delicious at any time of the year, especially when it is rich with pumpkin and a variety of spices.

You may use pumpkin pie straight from the can, or you can make your own purée from scratch!

Thanks to the Nutritionist in the Kitchen for their assistance.

Take one as an after-dinner dessert or pack one to eat on the move as a quick breakfast.

Nutritionist In The Kitch has published a recipe for this dish.

For those of you who enjoy candy bars, this recipe is for you!

Even while it has a greater calorie count, it is also abundant in fiber and heart-healthy omega-3 fatty acids.

Liz Moody has provided the recipe.

When it comes to fruit pies, blueberry pie is significantly underappreciated.

If you have a sweet tooth, this healthy version will please you. My Whole Food Life has the recipe, which you can get here. For further information, see this list of the 108 most popular drinks, sorted according to how poisonous they are.

Healthy Pecan Pie (Without Corn Syrup!)

As David Mamet put it, “We have to eat some pie.” It is impossible to be stressed when you are eating pie. He clearly has never visited my home, especially during the Christmas season. After dessert, you’re not alone if you’re used to leaving the dinner table feeling bloated, heavy, and overloaded. Desserts like pie are tempting and difficult to resist. In addition, pies are frequently loaded with a lengthy list of sweet and fatty ingredients that transform that warm bite into something that makes you feel nauseous.

A pie is available for every taste and appetite, whether you want it warm or chilled, sweet or savory.
You can satisfy your desires without feeling guilty if you make one of these healthy pie recipes with better-for-you ingredients.
Mitch Mandel and Thomas MacDonald are two of the most well-known and respected figures in the world of business.
The classic American treat of apple pie has been around for a long time.
Find out how to make the Best-Ever Apple Pie with our easy recipe below.
Mitch Mandel and Thomas MacDonald are two of the most well-known and respected figures in the world of business.
A graham cracker crust and sweetened condensed milk make for the ultimate dessert in our version.

RELATED: Now you have access to the ultimate restaurant and grocery survival guide!

to ensure the accuracy of the information on this website.

Per serving, our dish has just 10 grams of fat.

Petite Allergy Treats provided the image.

As an added bonus, each of these components is packed with a combination of beneficial fats and a high concentration of nutrients.

Petite Allergy Treats has the recipe you need.

This pie is every bit as delicious as it is beautiful to behold.

Despite the fact that a complete cup of cherries has just approximately 100 calories, cherries are an excellent natural source of melatonin, which can assist you in falling asleep after a hard day at work or school.

The Endless Meal provided the image.

It’s vegan and paleo, so there aren’t any weird additives that aren’t direct from the earth in this naturally vivid purple sweet potato pie recipe.

The Endless Meal has the recipe, which you can find below.

This recipe, for a five-ingredient pie that requires no dairy, processed sugar, or cooking, is one of the best available.

With the proper amount of moderation, both coconut milk and coconut oil include vitamins that aid in the battle against harmful germs and the promotion of bright skin.

Thanks to Running on Veggies for their assistance.

The preparation time may be a little longer, but because it contains solely fresh ingredients, this pie is well worth the effort.

The Gracious Pantry provided the image.

Make sure to use plain peanut butter with no added ingredients and Greek yogurt to ensure that you get the most protein possible.

Thanks to All Day I Dream About Food for providing the image.

It has a light, fluffy meringue and a citrus-bursting filling that is low in carbohydrates and devoid of any grains.

Thank you to The Healthy Foodie for their contribution!

In addition to the delicious dates and maple syrup, the pecans will fulfill your sweet need without the use of any unpleasant refined sugar.

Skinny Taste has provided the following images.

The fact that this pumpkin pie is low in calories and fat would surprise no one.

Skinny Taste has the recipe, which you can download here.

Portion management is a breeze with these little pies.

Because of the sweet crust and creamy filling, this portable delight will satisfy your sweet tooth.

Liz Moody provided the images.

When you combine some really nutritious components with the classic chocolate sweet, you get a pie!

This is the perfect slice to get when you’re ready to splurge after a day of eating healthier.

My Whole Food Life provided the image.

If you have a sweet tooth, this healthier version is for you. My Whole Food Life has the recipe, which you can get here. Visit these 108 most popular sodas, which are ranked according to how poisonous they are, for further information.

IS PECAN PIE HEALTHY?

If we want to find the solution to this issue, we need to look at the common ingredients of pecan pie. Typically, we will have the following:

Take a look at your regular pecan pie ingredients to get a better idea of how to answer this question! It is customary for us to have the following:

In general, traditional pecan pie is not very healthful. However, there is some good news. It is possible to make pecan pie healthful. It is really simple to swap out harmful components with healthier alternatives.

HOW TO MAKE HEALTHY HOMEMADE PECAN PIE

The process of making pecan pie is startlingly simple — all you have to do is create the basic cinnamon-egg filling and then pour it over a pile of raw nuts in a pie crust, and you’re done! Place it in the oven, and it rises and bakes like a miracle, and everyone is amazed. Yes, you read that correctly: a miracle.

Thanks to my tried-and-truehealthy pie crust, which is made with whole wheat pastry flour and coconut oil instead of butter, making this pecan pie nutritious was not too difficult to do. I’ll go into more detail about it later. However, making pecan pie without corn syrup and processed sugars will not only make it healthier, but it will also make it taste better. Raw honey can be used as a replacement for corn syrup in pecan pie recipes. And, let me tell you something: adding raw honey to sweeten the pie is a fantastic idea that works well. Another thing is that this is my favorite pecan pie recipe that does not use corn syrup
Nonetheless, continue reading if you want to learn about other healthy alternatives to corn syrup.

PECANS VS WALNUTS

Is it safe to eat pecans? YES. Is it true that walnuts are healthy? Yes, as well. Okay, so technically speaking, the war between pecans and walnuts is not a contest. In any case, it’s not like the duel between refined white sugar and coconut sugar (spoiler alert: coconut sugar comes out on top!). However, I believe it is critical to understand the distinction between pecans and walnuts. Due to the fact that they are distinct in terms of form, flavor, and nutritional value. Pecans…

When compared to walnuts, they have a slightly different form and are smaller
They have a mild flavor
They are high in protein and fiber
They contain more thiamine than walnuts
They have a high concentration of vitamin E

Are larger and sweeter than pecans
They are a good source of vitamin B6
They include more fatty acids and monounsaturated fats than pecans
They have less fiber than pecans.

Are larger and sweeter than nuts; they are a good source of vitamin B6; they include more fatty acids and monounsaturated fats than pecans; they have less fiber than pecans As you can see, pecans and walnuts have certain similarities in terms of health advantages, but they also have some differences. Both are beneficial to your health. However, it is vital to understand that they are not the same since their flavors are distinct, and if you want your homemade pecan pie to taste like pecan pie or your healthy pecan recipes to taste like pecans, you should avoid conflating walnuts with pecans in your recipes.

HOW TO MAKE PECAN PIE WITHOUT CORN SYRUP

I previously explained how to prepare a low-sugar pecan pie by substituting honey for corn syrup, but I promised you that I will provide you with another corn syrup substitute. Also, I’d want to share some information with you about corn syrup and its substitutes, so you can make an informed decision about which option is best for you. Corn syrup is actually regarded to be more harmful than sugar in terms of health. Is it possible to believe it? Corn syrup is linked to a variety of health issues, including obesity, diabetes, and heart disease.

So let us look for better alternatives to corn syrup.
Nope.
Zero.None.
Furthermore, while there are a variety of natural sweeteners available on the market, not all of them are suitable for use in pies or other baked products, and not all of them are clean-eating friendly.

Raw honey has a moderate flavor but is quite sweet, and it may be used in place of corn syrup without affecting the taste of the pie. While pure maple syrup is also a nice addition to this pecan pie, it will provide a distinct maple taste to the pie that not everyone will enjoy
Pure maple syrup

Honey (raw or processed) is my preferred corn syrup replacement.

HOW TO MAKE PIE CRUST WITHOUT BUTTER

We were successful in making a nutritious pecan pie filling.

Yay! But, of course, we must not forget about the pie crust. Isn’t it true that we have to make pecan pie crust nutritious as well? Yes, without a doubt. To produce a healthy pie crust, you only need to do the following:

Replace butter with coconut oil
Substitute coconut sugar for conventional sugar
And so forth.

Take a look at my healthy pie crustrecipe, where I explain in detail how to produce pie crust without the use of dairy products.

HOW LONG TO BAKE PECAN PIE

Pecan pie is a two-step technique that requires patience and perseverance. This healthy pecan pie takes 30-35 minutes to prepare and should be made according to these 2 guidelines if you want to ensure that the healthy pecan pie is baked to perfection.

Placing the pie in the oven and baking it for 10 minutes at 400 degrees F is recommended. Reducing the temperature to 350 degrees F and baking the pecan pie for another 20-25 minutes after the first 10 minutes.

When the pecan pie is no longer jiggly in the middle and has little cracks on the top, it is done. Oh, and it’ll be very gorgeous, too. I’m talking about.

HOW LONG DOES PECAN PIE LAST?

If any of the pie survives until after dessert, it will last for.

The shelf life is 2 days at room temperature, 4 days in the refrigerator, and up to 4 months in the freezer.

MORE THANKSGIVING DESSERT RECIPES!

You gained knowledge on how to create homemade pecan pie. Congratulations! Interested in learning how to prepare a nutritious and tasty Thanksgiving dessert that is also good for you? I’m sure you do! As a result, I’ve included one additional Thanksgiving dessert dish for you.

SOUTHERN SWEET POTATO PIE

This Southern Sweet Potato Pie is another delicious pie to serve at your Thanksgiving dinner table. Sweet potato pie is similar in appearance to pumpkin pie; however, there are a few notable distinctions between the two desserts. Because sweet potato pie is baked just with cinnamon and nutmeg, it has a milder spice flavor than pumpkin pie, which is why it is often served cold. Find out how to make the recipe.

See also: How Do You Make A Dessert Fish Pie

Healthy Pecan Pie

Healthy pecan pie made with a healthy pie crust and healthy pecan pie filling is so simple and tasty – it’s wonderful to be able to indulge in a family favorite without having to give up your healthy eating goals! Categories:Clean, Dessert, Pie, No Refined Sugar, Thanksgiving, Vegetarian Difficulty:Easy Healthy pecan pie, healthy pecan pie recipe, pecan pie without corn syrup are some of the terms used to describe this dessert. Servings:8slices Calories:414kcal

1/2 cup raw honey
2 tablespoons melted coconut oil
3 eggs
1/2 teaspoon fresh orange zest
1/8 teaspoon sea salt
1 tablespoon unsweetened almond milk
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 tablespoons whole wheat pastry flour
2 cups chopped raw nuts
1 bottom pie crust

Preheat the oven to 400 degrees Fahrenheit. In a large mixing bowl, whisk together the raw honey, coconut oil, eggs, fresh orange zest, sea salt, unsweetened almond milk, ground cinnamon, pure vanilla extract, and whole wheat pastry flour until well combined and well blended. To blend, stir the ingredients together. Place the raw pecans in the 9-inch pie crust that has been made. Using a spoon, gently distribute part of the filling mixture over the pecans. Cook at 400 degrees for ten minutes, then lower the heat to 350 degrees and bake for another 20 to 25 minutes. In the oven, the pie will puff up and rise. After a while, you’ll notice that it’s no longer giggly and that there are little cracks in the top. Taking it out of the oven and allowing it to cool (ideally overnight)

400 degrees Fahrenheit in the oven; In a large mixing bowl, whisk together the raw honey, coconut oil, eggs, fresh orange zest, sea salt, unsweetened almond milk, ground cinnamon, pure vanilla extract, and whole wheat pastry flour until well combined and smooth. To blend, stir well. Prepare a 9-inch pie crust and arrange the raw pecans in it. Pour the liquid filling mixture over the pecans, spreading some of it with a spoon if needed. Place the pan in the oven and bake for 10 minutes at 400 degrees, then lower the temperature to 350 degrees and bake for another 20-25 minutes.

Small cracks will appear on the top, indicating that it has reached its last stage.

Leave it cool for at least an hour or overnight after removing it from the oven.

Healthy Key Lime Pie- NO sugar!

Pre-heat the oven to 400 degrees Fahrenheit. In a large mixing bowl, combine the raw honey, coconut oil, eggs, fresh orange zest, sea salt, unsweetened almond milk, ground cinnamon, pure vanilla extract, and whole wheat pastry flour. Using a whisk, mix the ingredients. Place the raw pecans into the 9-inch pie crust that has been made. Using a spoon, gently distribute portion of the filling mixture over the pecans; Cook at 400 degrees for ten minutes, then lower the heat to 350 degrees and bake for another 20-25 minutes.

When it has little cracks in the top and is no longer giggly, you’ll know it’s finished.

Healthy Key Lime Pie

Preheat the oven to 400 degrees F. In a large mixing bowl, add raw honey, coconut oil, eggs, fresh orange zest, sea salt, unsweetened almond milk, ground cinnamon, pure vanilla extract, and whole wheat pastry flour. Using a whisk, combine the ingredients; Place the raw pecans in the 9-inch pie crust that has been made; Pour the liquid filling mixture over the pecans, spreading some of it with a spoon if required. Place the pan in the oven and bake for 10 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 20-25 minutes.

When it has small cracks in the top and is no longer giggly, you will know it is finished.

Is key lime pie healthy?

A typical key lime pie, like other sweets, is not particularly healthful, especially when compared to other options. In addition to lime, it contains a lot of sugar and cream, which is the main component of the dessert. Thanks to a few adjustments and ingredient swaps, you can easily create a healthier version of this classic recipe! This is a recipe for a healthy key lime pie that I’ve been meaning to post for quite some time. While it appears to be a very elaborate dessert, the ingredients are basic and healthy.

There is no need for sugar or high-fat dairy products, but you wouldn’t know it.

Without being overbearing, it’s sweet and has a little lime taste without being overpowering.

I recently went over to my parents’ house for supper and brought this dessert with me.

Ingredients to make this recipe

Cookie crumbs — to build a graham cracker crust that looks like the real thing. It is OK to use any low-calorie cookie of your choosing, such as Annie’s or Back to Nature. Alternatively, peanut butter cookies or shortbread cookies can be used. Sweetener of choice – I used erythritol, but you may use any calorie-free sweetener of your choosing
Margarine and vegan butter are also acceptable substitutes for light butter.

For the filling

Greek yogurt – Greek yogurt that is low in fat and contains no added sugar. Cream cheese — Low-fat or nonfat cream cheese are also acceptable options. Consider using a brand from a block rather than one from a tub because they tend to have less additives or fillers in them. Eggs – eggs that are at room temperature
Lime juice – This ingredient imparts a mild yet delectable lime taste. The sweetener of your choice – I used erythritol, but monk fruit sweetener or allulose would also work if you don’t have it
All-purpose flour — This flour is used to help hold the filling together. Salt – It counteracts the sweetness of the other components. Lime extract — Provides a more intense lime taste than lime juice.

For the topping

A can of full-fat coconut milk is an excellent substitute. Homemade sugar free powdered sweetener of choice – homemade sugar free powdered sweetness Lime extract – This is optional, but highly recommended
And

How do you make a healthy key lime pie?

Begin with making the dough for the pie. To make the cookie dough, combine the crushed cookies, sweetener, and melted butter in a large mixing basin until thoroughly combined. Once the crust has been combined, press it into an 8-inch pie plate or springform cake pan that has been lined with parchment paper. Next, make the pie filling according to package directions. Blend all of the ingredients until they are completely smooth in a high-speed blender. Pour the contents into the pie crust and bake it in the preheated oven until the crust is golden brown.

Remove it from the oven and allow it to cool fully before serving.
Prepare the whipped icing 4 hours after the cake has been baked.
By hand, whip the coconut cream until soft peaks form.
Continue beating until it is light and fluffy, adding in the powdered sweetener and lime extract as needed.

Place an even layer of topping over the cheesecake and then sprinkle the top with toasted coconut flakes. Refrigerate the pie for a further 30 minutes before slicing and presenting it to your guests.

Tips to make the best low calorie key lime pie

In the absence of a calorie-restricted diet, you can consume full-fat dairy products and real sugar (rather than sugar alternatives). Before you add the whipped topping to your pie, it has to be totally cold. If the topping is applied while the filling is still warm, it will lose its thickness. The lime essence brings out the lime taste of the pie even more. Vanilla extract can be substituted if desired
However, it is not required in this recipe.

Storing and freezing low fat key lime pie

Key lime pie should be refrigerated in an airtight container in the refrigerator, away from direct sunlight. It can keep for up to a week in the refrigerator. How to store leftover pie slices in the freezer: Place leftover pie slices in a shallow container and store in the freezer for up to 6 months

More healthy dessert recipes to try

Chocolate chip cookies, banana cake, chocolate cake, cupcakes, and popsicles are all options.

For the filling

2 cups plain Greek yogurt sugar
1 cup cream cheese (non-fat or dairy free)
2 big eggs
2/3 cup granulated sweetener of choice
Non-fat
A quarter cup all-purpose flour (gluten-free if desired)
Optional: 1/4 teaspoon salt
1 tablespoon lime juice
And 1 tablespoon lime essence

Preheat the oven to 170 degrees Celsius/325 degrees Fahrenheit. Prepare an 8-inch springform pan by lightly greasing it and setting it aside
Into a large mixing basin, combine the crushed cookies, sweetener, and melted butter until well blended. Transfer the mixture to the pan and press it down
Blend all of the filling ingredients in a blender until they are completely smooth. Transfer the mixture to the top of the crust and bake for 15 minutes. The pie should be baked for 45-55 minutes, or until the center is set. Take the pie out of the oven and set it aside to cool fully. Refrigerate for at least 4 hours, if not overnight, after it has cooled. Prepare the whipped topping once the pie has been allowed to cool. Remove the cream portion of the coconut milk from the can and place it in a large mixing bowl. In a separate bowl, whisk together the sweetener and lime extract until soft peaks form. Spread the topping over the top of the pie and cut into slices to serve

35 Desserts to Make Using Pie Filling (That Aren’t Pie!)

This visually appealing and delectable dessert is a favorite in our household. Because it is made using handy pie filling, it can be prepared in a short amount of time—and it only takes a few minutes to cook in the microwave. — Laurie Todd of Columbus, Mississippi, sent in this photo. 2/35

Blueberry Lemon Trifle

An invigorating lemon filling and fresh blueberries add a splash of color to this bright and cheery dessert treat. You won’t have to bother about preheating the oven for this trifle because it doesn’t require baking. — Ellen Peden of Houston, Texas, submitted this entry. 3/35

Cherry Chewbilees

This is a delicious dish to bring to potlucks and gatherings as well. It’s also a smash at my house; my husband considers it to be one of his favorite sweets. Crossett, Arkansas resident Debbie Smith shared her thoughts. 4/35

Lemon Angel Cake Bars

This recipe was given to me by a neighbor many years ago, and it has been in my taste rotation ever since. It may be prepared ahead of time and feeds a large number of people, making it ideal for parties and potlucks. California’s Marina Castle is located in Canyon Country. 5/35

Apple-Pecan Gingerbread Cobbler

My favorite cobbler recipe is a delectable combination of gingerbread and apples that I make every year. Simple to prepare and delicious when served with ice cream on top. — Lois Hendrix of Redondo Beach, California, is a writer. 6/35

Cherry Dew Dumplings

That this recipe calls for both filled crescent dough and Mountain Dew to be cooked together is something I’ve never seen before. It’s truly a pleasure. I have to admit that we do have it for breakfast on occasion. —Heidi Swope, Toledo, Ohio 7/35

CakeBerry Campfire Cobbler

One of our favorite ways to wind down after a long day of fishing, hiking, swimming, or rafting is with this warm Dutch oven cobbler. It’s delicious served with ice cream—and it’s really simple to make! Boise, Idaho resident June Dress 8/35

Coconut-Cherry Cream Squares

These cherry-topped delicacies will leave you speechless. The luscious coconut-custard filling and thin golden crust of this square will satisfy your sweet taste in just one serving. — Food Network Taste of Home Test Kitchen9/35

Black Forest Dump Cake

I bake a Black Forest cake the easiest way: I just dump everything into a baking dish and wait for the magic to occur. Allow two tablespoons of juice from the canned cherries to be set aside and stirred into whipped cream to make a cherry topping for the cake. Ms. Meghan McDermott of Springfield, Missouri sent this message. 10/35

Cheesecake Strawberry Trifle

However, the only downside to this delicious delicacy is that there are never any leftovers.

Replace one of the layers of strawberry pie filling with blueberry pie filling for a patriotic flair, or use whatever filling you choose for a more traditional look. • Lori Thorp from Frazee, Minnesota 11/35

Puffed Apple Pastries

Make a crispy “nest” out of store-bought puff pastry to use as a container for delicious apples. Dessert is complete when you add a dash of cinnamon and other spices. Serve with ice cream to add a little additional luxury to your meal. The Taste of Home Test Kitchen 12/35 —

Peaches ‘n’ Cream Bars

This delicious twist on peach pie will have you craving it again and again. There is a strong presence of the soft fruit flavor. The writer, Hubert Scott, of Cockeysville, Maryland 13/35

Cherry Cream Cheese Dessert

These cream cheese sweets are distinguished by their attractive layers of graham cracker crumbs, delicious filling, and fruit topping. Instead of the pie filling specified in the recipe, you may use blueberry pie filling or another fruit flavor to make a wonderful variation on the theme. Ms. Mellinger, from Myerstown, Pennsylvania 14/35

Black Forest Chocolate Torte

If you’re thinking of going above and beyond to create a dessert that will impress your guests, look no further. It’s impossible not to be impressed by this cherry-crowned beauty, which is composed of layered layers of chocolate cake with cream filling. Doris Grotz of York, Nebraska, sent in this message. 15/35

Cherry-Peach Dumplings

Even while you can create this delicious dessert on your stovetop, simmering it in an electric skillet right at the dinner table will certainly dazzle your visitors. There isn’t a more simple method to take advantage of the seasonal bounty. •Patricia Frerk from Syracuse, New York. 16/35

Pumpkin Dessert

These three-layer pumpkin squares are a favorite of ours throughout the fall season, and they make our kitchen smell great while baking. They are seldom around for very long! Ruth Chiarenza of La Vale, Maryland, sent this in. 17/35

Chocolate Cherry Layer Cake

This decadent cake is quite adaptable and may be enjoyed throughout the year. To celebrate Valentine’s Day, I’ve altered the design on the top to a heart, a pumpkin to celebrate fall, and a tree to celebrate Christmas. —Flo Burtnett, Gage, Oklahoma Flo Burtnett 18/35

Cherry Bars

Simple pantry items and cherry pie filling allow you to whip up a pan of these festive treats in about 20 minutes. Because of the simplicity of preparation and the attractive colors, they are bound to become a Christmas classic. The author, Jane Kamp of Grand Rapids, Michigan 19/35

Crunchy Amaretto Peach Cobbler

Then this is the meal for you if you’re certain you want to cook a dessert that will be so comforting and delicious that your guests will not want to leave. The author, Debra Keil, of Owasso, Oklahoma 20/35

See also: When It Comes To Choosing America’s Favorite Dessert, Apple Pie Is A Contender

Cherries on a Cloud

When we visit our Amish friend Naomi Yoder, she makes this meringue heart with cream cheese and pie filling, which we enjoy every time. On our wagon train holiday, we’ll be stopping at her family’s farm. Judy Herbkersman of Collins, Ohio, sent in this photo. 21/35

Apple and Squash Crisp

This crisp was delivered to a parish supper at my church by a kind soul. I inquired about the recipe, and now I bring this delectable dessert to every potluck that I participate in. — Therese Butler of Ijamsville, Maryland, is a writer. 22/35

Black Forest Sandwich Cookies

By utilizing chocolate wafers from the cookie aisle, you may reduce the amount of time spent preparing these sandwich cookies.

When planning a party, you may even create them ahead of time to save yourself a few minutes on the day of the event. — Cooking with a Taste of Home Test Kitchen23/35

Cherry Crumb Dessert

It is extremely delicious when topped with whipped cream or ice cream, as shown in the picture above. None of your guests will suspect that this delicious streusel was made with a box of cake mix as the starting point for its creation. — Ann Eastman of Greenville, California, is a writer. 24/35

Lemon Custard Cake

This custard cake recipe was passed down to me by my grandmother and is perfect for when unexpected guests come to visit. It’s a refreshing, creamy treat that tastes like you put effort into it. Sue Gronholz, of Beaver Dam, Wisconsin, sent the following response: 25/35

Blueberry Angel Dessert

Utilize angel food cake, pie filling, and whipped topping to create a light and attractive dessert that will not require you to spend a lot of time in the kitchen. It’s the ideal way to cap off a summer dinner. Tyler, Texas26/35 —Carol Johnson

Cherry Dream Cake

This cherry cake is one of my favorite holiday desserts since it is both festive and simple to make. No one will ever guess that you used a container of cherry gelatin to make a boxed cake mix from scratch! Ms. Margaret McNeil from Germantown, Tennessee 27/35

Lemon Meringue Cupcakes

These charming miniature cupcakes were inspired by the classic lemon meringue pie. A lemon pie filling is hidden within the tart delicacies, which are topped with a fluffy meringue that has been toasted to perfection. Prepare them in advance of your next special gathering. Andrea Quiroz from Chicago, Illinois, contributed to this article. 28/35

Cherry Gelatin Supreme

When I was growing up, this delicious, uncomplicated dessert was often on the menu at family gatherings and other special occasions. My aunt gave me the recipe many years ago, and every time I prepare it for my family, I think of her and her generosity. Brighton, Illinois resident, Janice Rathgeb 29/35

Cherry-Chocolate Pudgy Pie

This ooey-gooey delicacy is perfect for campfires and cookouts since it is easy to make. —Josh Carter from Birmingham, Alabama (USA). 30/35

Apricot-Raspberry Angel Torte

The fact that you used a premade angel food cake and canned pie filling to produce this stunning torte will be completely unknown to your guests. The addition of fresh raspberries gives the dish a home-cooked appearance. —Sally Sibthorpe of Shelby Township, Michigan31/35

Minister’s Delight

This recipe was given to me by a friend some years ago. She claimed it was made every Sunday by the wife of a local pastor, and so she called it after her — Mary Ann Potter, of Blue Springs, Missouri, is a writer. 32/35

Red, White ‘n’ Blue Torte

When I transform a frozen pound cake into a patriotic treat, my visitors think they’re seeing fireworks! Put together this tantalizing torte early in the day and store it in the refrigerator until it’s time to serve it for dessert. —Margery Bryan, Moses Lake, Washington33/35 minutes

Daughter’s Apple Crisp

My mother’s apple crisp is, without a doubt, the greatest in all of Texas. After a small adjustment, I now spend less time in the kitchen and more time catching up with my vibrant 92-year-old mother, who is still as active as ever. North Richland Hills, Texas resident Joan Hallford 34/35

Italian Pineapple Trifle

Every year for our family’s Christmas Eve festivities, my grandma baked this creamy, delectable trifle from scratch.

Now I’m making it in order to continue her personal ritual. It’s a simple, tasty no-bake dessert that the whole family will enjoy. —Ann-Marie Milano, of Milton, Massachusetts, United States 35/35

Cinnamon Cherry Cobbler

It’s not a typo: there are just two ingredients in this spicy cherry dessert, and they’re both delicious. It’s also an excellent brunch option for those who enjoy sweets. — Terri Robinson of Muncie, Indiana, submitted this entry. The original publication date was February 26, 2018.

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The Best Healthier Apple Pie {whole grain crust} • Fit Mitten Kitchen

A healthy apple pie prepared with a cinnamon-spiced filling that is sweetened with brown sugar and a whole-wheat crust is available. Your visitors will have no idea that this pie is a lighter version of the traditional recipe. Apple pie is one of my favorite desserts because it is available all year round. An old-fashioned dessert that may be served at any time of the year. What about an apple pie for a birthday? YES. What better way to celebrate America’s birthday than with apple pie? SURE. What about apple pie for cookouts?

Definitely.
Yes, without a doubt.
I made the nicest healthy apple pie for you all, and I hope you enjoy it.
However, when compared to a classic apple pie, my recipe is lighter in calories and fat, but does not sacrifice flavor in the least.
This is especially true with fruit sweets, because the fruit is already naturally sweet.

The Best Healthier Apple Pie

And if you’re fresh to the world of pie baking. It is true that baking a crust might be a little difficult the first few of times, but with practice it becomes second nature. So if this is your first time making a pie, there’s no shame in purchasing a pre-prepared pie crust. I’m just being straightforward. BUT, if you’re ready for the effort, it may be rather enjoyable. I give a plethora of advice and resources that I found useful in order for you to feel confident when preparing a pie crust as well (more on that below).

How to prepare the pie crust

Following my pie studies, I became intrigued with the idea of creating the “greatest” pie crust conceivable. And then I realized that I wasn’t attempting to win any pie competitions here; all I wanted was for the dish to be delicious and approachable for you all. With that came a few trials and errors (as well as frustration), but what I learnt was that patience is essential. I made a pie crust with only butter, which I modified from a recipe from Bob’s Red Mill. It is widely agreed that a pie crust made entirely of butter is the flakiest and “best” pie crust.

If you are lactose intolerant or vegan, you may use vegetable shortening for the butter in the recipe I offer.
My friend Brita, from Food with Feeling, has shared a fantasticCoconut Oil Vegan Pie Crust with me that I believe will work well in this recipe.
Additionally, seeing this video was quite beneficial.
If you’re unfamiliar with the term “blind baking,” it refers to the process of pre-baking a crust before adding the filling.
When I attempted to blind bake a pie crust for the first time, my sides collapsed, and I realized that my crust had not been refrigerated long enough before baking.

But, happily, with this recipe, there is no need for a blind bake. So let’s get this party started! See the notes on the recipe page for information on how to create the pie crust ahead of time.

How to Prepare Apple Pie Filling

Following my pie study, I became consumed with the idea of creating “the greatest” pie crust I could find. It dawned on me that I wasn’t attempting to win any pie competitions; all I wanted was for the dish to be delicious and approachable for you all. With that came a few trials and errors (as well as frustration), but what I learnt along the way is that patience is essential. A recipe from Bob’s Red Mill for all-butter pie crust was used, which I altered. It is widely agreed that a pie crust made entirely with butter is the flakiest and “best.” Yet another consideration is that you must make certain that your components are kept extremely *extremely* cold, which entails chilling the dough at least twice.

It is my opinion that using full coconut oil in this specific pie crust would be a mistake since I cannot guarantee the outcome.
RESOURCES: For the greatest results when making an all-butter pie crust, refer to this article for suggestions.
One of the best things about this apple pie recipe is that you don’t have to worry about prebaking the crust.
For pies with extremely moist ingredients, such as pumpkin, this technique is most commonly utilized.
However, for this recipe, there is no need for a blind bake.
To create this pie crust ahead of time, go to the notes section of the recipe page.

How to weave a lattice pie crust design

Following my pie studies, I became intrigued with the idea of creating “the finest” pie crust conceivable. And then I realized that I wasn’t attempting to win any pie competitions; all I wanted was for the recipe to be delicious and approachable for you guys. With that came a few trials and errors (as well as frustration), but what I learnt along the way is that patience is essential. I used a pie crust recipe that was taken from Bob’s Red Mill that was entirely made of butter. According to several reports, using just butter results in the flakiest and “best” pie crust.

If you are lactose intolerant or vegan, you may use vegetable shortening in the recipe I offer.
My friend Brita, from Food with Feeling, has shared a fantasticCoconut Oil Vegan Pie Crust that I believe would be perfect for this recipe.
Also, seeing this video was quite beneficial.
If you’re not familiar with the term “blind baking,” it is the process of pre-baking a crust before adding the filling.
After failing miserably at my first attempt at blind baking a pie crust, I noticed that my dough had not been refrigerated for long enough.

Fortunately, with this recipe, there is no need for a blind bake. So let’s go on! See the notes on the recipe page for information on how to create this pie crust ahead of time.

Bake for 45 Minutes

The pie should be baked for around 45 minutes in total; I covered the top of my pie with aluminum foil at the 20-minute point of baking. You simply want to ensure that the pie is cooked long enough to soften the apples but not long enough to burn the crust. If you’re using a shallow pie dish (this one is a deep dish), you might want to consider using a pie shield, which you lay around or on top of the outer crust to prevent it from burning while baking. Allowing for complete cooling at room temperature before slicing the pie allows the fluids in the centre to solidify a little bit more solidly in the middle.

It’s just a matter of need.

If you have any questions, please leave a comment or review on my blog, and don’t forget to tag me on Instagram so I can see your creations!

Ingredients

I covered the top of my pie with aluminum foil about the 20-minute mark, and it took about 45 minutes total to bake. Make careful you cook the pie for just long enough to soften the apples, but not long enough to burn the piecrust! A pie shield, which you lay around or on top of the outer crust to prevent it from burning, may be necessary if you’re using a shallow pie dish (the one seen is a deep dish). Allowing for complete cooling at room temperature before slicing the pie allows the fluids in the centre to set a little bit more solidly before serving. It is then, of course, time for apple pie a la mode. All that’s needed is for it to happen. Specify whether you made this recipe and how it turned out. Please leave a comment and a review on my blog, and don’t forget to tag me on Instagram so that I can see your creations! Thank you! Xx Ashley

Apple Pie Filling

6 – 7 glasses of liquid Apples, 1/4 inch sliced (about 7 medium apples, granny smith, jonagold, and honeycrisp)
1/3 cup+1 TBSPbrown sugar (or coconut sugar*)
2 TBSPtapioca flour or cornstarch (optional)
1/4 teaspoon ground cinnamon, 1/4 teaspoon vanilla, 1 tablespoon lemon juice (optional).

egg wash

Note: Before cutting into cubes, store the butter and/or shortening in the freezer for approximately 1 hour before using.

Prepare the pie crust as follows: Remove frozen butter or shortening cubes from the freezer and set them aside. Place the ice cubes and water in a small basin and set it aside. Combine the flour and salt in a large mixing bowl or food processor. If you are mixing by hand, use the S-blade of your food processor to cut in the extra cold butter and shortening into the flour mixture
Incorporate until only little chunks of butter remain. Add roughly 5 tablespoons of cold water at a time, stirring constantly with a wooden spoon or food processor. Toss in the apple cider vinegar and continue to add cold water until the dough is smooth and elastic. In order to make the whole wheat pastry flour dough, I needed to use 12 tablespoons of water. Toss the dough into a circular disc, then divide it in two and reshape it into a disc
Cover the discs securely in plastic wrap or parchment paper and set them back in the refrigerator for 2 hours before rolling out the dough again. It is necessary to refrigerate the dough for 2 hours in order to prevent the crust from dropping. Preparing the apple pie filling is as follows: Apples should be peeled and cored before being sliced in half and placed flat side down before being cut into 1/4′′ slices. Following that, I placed my peeled apples in a dish of lemon water and proceeded with slicing. You’ll need around 6 cups of apples for this recipe. Toss with brown sugar, tapioca flour or cornstarch, cinnamon, vanilla, and lemon juice, and leave aside for 20-30 minutes to let flavors to blend. While the apples are resting, preheat the oven to 400 degrees Fahrenheit. Using the cold dough, roll it out as follows: Cover flour on a level surface, then set one disc on top of it and sprinkle the top of the disc with flour as well. (For the time being, leave the second disc in the fridge.) Using a gentle roll out technique, roll out the pie dough in quarter turns after each roll (sprinkling additional flour as needed) until you have a 12′′ circle. In order to transfer the dough to the pie dish, fold the pie dough in half twice more, making a triangle. Unfold the dough and press it into the pie pan, pressing it up the sides as well. Using your knuckle, crimp the sides of the dough and pinch with your fingers and thumb
Filling should be added last: Apple slices should be used to begin by placing the round side of the apple against the edge of the pie dish, working your way in with one layer of apple and then adding the next layer. 2 tablespoons of the residual liquids should be poured over the filling. Make the lattice crust as follows: Second disc should be rolled out on a floured surface, using the quarter turn method, until you have a 12′′ diameter circle. Using a pizza cutter, cut the dough into 1/2-inch pieces and begin arranging them on top of the pie dish to form a lattice pattern
Tuck or squeeze the dough together to form the crust edge. Another option is to lay the full sheet of dough on top of the dish, trim the edges, crimp together, then cut 1′′ slits in the top (making sure the openings are large enough to allow for the escape of steam). Using the egg wash, brush the top of the dough and sprinkle with coarse sugar, if desired, to finish it off. Place pie dish on a baking sheet and bake for 20 minutes at 400 degrees Fahrenheit, uncovered. Then, cover the pie with aluminum foil or wrap the edges with a pie shield, reduce the oven temperature to 375oF, and bake for another 30-35 minutes, or until the crust is golden and the apples are tender. Remove the pie from the oven and set it aside to cool completely (approximately 3-4 hours) before serving. 1 day ahead of time, cover the pie firmly in plastic wrap and preserve it at room temperature. Pie crust may be made ahead of time and kept in the refrigerator for up to five days. Refrigeration is the greatest place to store leftovers.

See also: Boston Cream Pie Is The Official State Dessert For Where

Recipes Notes:

*You can use any type of dry granulated sugar you choose for this recipe. Tips and strategies for making a pie crust recipe can be found in the blog post’s references. It is possible to use vegetable shortening in my pie crust recipe; however, this recipe is for a completely coconut oil-based crust. The crust can be prepared up to 5 days ahead of time. Store in the refrigerator, well covered, until the filling is ready. Bob’s Red Mill pie crust was used in this recipe. Sally’s Baking Addiction provides tips on how to make a good crust.

Nutrition Information:

Nutritional Information Per Serving: 351, 351 calories, 19 grams sugar, 163 grams sodium, 18 grams of fat, 11 grams of saturated fat, 0 grams trans fat, 47 grams carbohydrates, 5 grams fiber, 4 grams protein, 45 grams cholesterol

Category:dessert Method:bake Cuisine:American Keywords: whole wheat pie crust, apple pie that is more nutritious @ Fit Mitten Kitchen is the author of this article.

AboutAshley

“Founder Ashley Walterhouse is situated in the Greater Lansing Area of Michigan, sometimes known as “the Mitten,” with her business Fit Mitten Kitchen. Despite the fact that Ashley started up as a fussy eater, she subsequently realized that eating healthy could be both simple and enjoyable. FMK was founded in 2015 as a means for her to share her newly discovered passion for creating healthier meals for everyone to enjoy.”

Reader Interactions

Easy, nutritious apple pie filling recipe that can be used in a variety of recipes such as apple pie, cobbler, or to top ice cream is provided. It’s so delicious that no one will be able to tell that it’s low in sugar.

Why this recipe works

What’s great about this recipe is that it doesn’t necessitate the use of any specialized equipment. There was no stockpot or canning equipment. Nothing, not even an Instant Pot or a slow cooker, will suffice. Within 10 to 15 minutes, you may have a delicious meal on the stove top. Apples, lemon juice, salt, spices, sugar, water, and corn starch are all you need to make this dish. Because there is no wheat or butter in this recipe, it is gluten-free, dairy-free, and vegan in nature.

Ingredients

Cooking apples, lemon juice, Swerve Sweetener, Brown, corn starch, ground cinnamon, ground ginger, ground cardamom, sea salt, and water are the ingredients in this recipe.

How to make healthy apple pie filling

1. In a large mixing basin, combine the diced apples, lemon juice, and 1 cup water. Toss the apples to prevent them from browning. 3. Heat 1 cup water in a medium saucepan over medium heat while whisking in the sweetener and corn starch until thoroughly combined. 3. Place the apples in a saucepan and heat through. Cook, stirring regularly, over medium-high heat until the mixture comes to a boil. 4. Reduce the heat to a medium setting. Simmer for 10 to 12 minutes, stirring periodically to ensure that there are no lumps in the sauce.

If the mixture becomes too thick, add 1/2 cup of water at a time, stirring constantly, until you get the consistency you prefer. Most recipes call for apple pie filling, which should be allowed to cool before using. 6. Refrigerate in an airtight container after removing from the oven.

FAQ

Yes! If you are trying to stay away from corn-based goods, here are some alternatives: Make use of rice starch and fine rice flour. Both of these products are excellent gluten-free thickeners that may be used to thicken stews and gravies. Tapioca starch is a kind of starch. According to what I’ve read, you should use twice as much tapioca starch as cornstarch, which translates to 1/2 cup in this recipe. That sounds like a lot, so start with a quarter cup and work your way up from there. Pour in additional water if the thickening is causing the apple pie filling to become too thick.

Is this sugar free?

Swerve Sweetener, Brown is used in this sugar-free apple pie filling recipe, so it is completely sugar-free. The sweetener is a natural, calorie-free sweetener that tastes fantastic and has no off-putting aftertaste. If you’re not comfortable with the idea of using a calorie-free sweetener, you may substitute conventional brown sugar.

Flavor variations

You may customize this filling recipe by adjusting the spices to your specific preferences. If you enjoy ginger, increase the amount you use. Cinnamon isn’t your favorite flavor? Leave it out of the equation. Add some lemon zest or a sprinkle of ground cloves if desired.

Best cooking apples

My pie filling recipe calls for Gala apples, which I chose to use. Because they’re naturally sweet, I figured I could get away with using less sweetness. Check out Midwest Living’s useful guide to the 12 best apples for baking for ideas. Here are five of the most often used:

Jonathans, Honeycrisp, Granny Smith, Golden Delicious, Gala, and more varieties

How to peel, core, and chop apples

It is necessary to have the following items to complete this recipe: a cutting board, a paring knife, a chef’s knife, and an apple peeler. When you’re chopping up a bunch of apples, an apple corer may make your life a whole lot simpler. If you’re looking for some helpful apple cutting tips, check out this video from LifeHacker on How to Peel an Apple.

Size of the apple pieces

In order to make my Gluten Free Pot of Gold Filled Cupcakes for St. Patrick’s Day, I sliced the apples into little pieces. Cut the apples into bigger pieces if you’re making a homemade apple pie recipe.

Can you freeze apple pie filling?

Yes. Refrigerate the filling until it is room temperature. Then, pour the filling into a freezer bag and press out any extra air before sealing it. Include a label and the date. Place the bag in the refrigerator overnight to allow it to defrost.

Use healthy apple pie filling in these recipes

Here are some recommendations for serving and recipes that make use of baked pie filling: Homemade apple pie, of course; yogurt parfaits; ice cream a la mode served with warm apple pie filling; and apple hand pies, which are small apple pies that are held in your hand. Bowls of oats topped with stuffing, filled pork chops, and stuffed muffins Crockpot Apple Cobbler, filled crescent rolls, and many more delicious recipes! What are you going to do with your batch of sugar-free apple pie filling?

Ingredients

4 cups cooking apples, peeled, cored, and diced
2 tablespoons lemon juice
1/2 cup Swerve Sweetener, Brown (packaged)
1/4 cup corn starch (rice starch can also be used)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon sea salt
2 cups room temperature water, divided (plus more if needed)

Instructions

In a large mixing basin, combine the diced apples, lemon juice, and 1 cup water. Toss the apples to prevent them from browning. Stir 1 cup water and the sugar into a medium saucepan until thoroughly combined
Remove from heat
And set aside. Toss the diced apples into the pot. Over medium-high heat, constantly whisk the mixture, cook until it begins to boil. Reduce heat to medium and continue to cook for 10 to 12 minutes, stirring periodically to ensure that no lumps are formed. Cook until the apples are soft but not mushy, about 20 minutes. As needed, add 1/2 cup of water at a time until the required consistency is achieved
If the mixture becomes too thick, add another 1/2 cup of water at a time until the right consistency is achieved. Most recipes call for apple pie filling to be allowed to cool before using it. Refrigerate in an airtight container to preserve freshness

Nutrition Information:

1Serving Size (in grams): Calories:60 0 g of total fat 0 g of saturated fat 0 g of Trans Fat 0 g of unsaturated fat Cholesterol:0mg Sodium:41mg Carbohydrates:16g Fiber:2g Sugar:8g Protein:0g The nutritional value is determined automatically based on the components list.

It is possible that the serving size is inaccurate. Please double-check the facts with your favourite nutritional app to ensure the most accurate results. The original version of this article was published on February 26, 2016. New photos have been added to this post.

Low Sugar Apple Pie Recipe

Nutrition Facts(per serving)
163	Calories
7g	Fat
23g	Carbs
2g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 10
Amount per serving
Calories	163
% Daily Value*
Total Fat7g	9%
Saturated Fat 4g	22%
Cholesterol18mg	6%
Sodium163mg	7%
Total Carbohydrate23g	9%
Dietary Fiber 1g	5%
Total Sugars 11g
Protein2g
Vitamin C 0mg	1%
Calcium 11mg	1%
Iron 1mg	4%
Potassium 74mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Apple pies are delicious, but they might contain a few hundred calories or more, making them unsuitable for some regimens. If you still want to indulge in this classic dessert, you may make it a little healthier by reducing the amount of sugar used. It’s not difficult to do since, after all, apples naturally have a reasonable amount of sweetness, so the pie does not require a large amount of sugar to be tasty.

Because of the Granny Smith apples used in the pie, it is on the tart side; however, there are several apple kinds from which to pick.
Serve this pie warm, topped with a scoop of low-fat, low-sugar frozen yogurt, for a healthy dose of sweetness.
At first, if you are not used to eating desserts that contain less sugar, you may find the shift to be a bit difficult to make.
For those in the Crust:

Cooking spray
1 cup all-purpose flour
1/2 teaspoon fine salt
1/4 cup unsalted butter, cooled
3 teaspoons water, ice cold

For the filling, use the following ingredients:

The ingredients are as follows: 2 cups granny Smith apples that have been peeled and cored, as well as 2 cups gala apples that have also been peeled and cored
1 tablespoon lemon juice
1/4 cup brown sugar that has been packed
2 tablespoons granulated sugar
1 1/2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Note: There are several phases to this recipe, which have been divided down into manageable sections to help you arrange your preparation and baking time more effectively.

Make the Pie Crust

Gather all of the necessary components. The Spruce / Tara Omidvar
In a large mixing basin, whisk together the flour and salt until well combined. The Spruce / Tara Omidvar: Using two knives or a pastry blender, cut in the cooled butter until it is crumbly. In a large mixing bowl, combine the ice water, 1 tablespoon at a time, stirring with a fork after each addition. The Spruce / Tara Omidvar
Form the dough into a ball with your hands, according per Tara Omidvar’s instructions. Tara Omidvar’s The Spruce: Roll the dough into an 11-inch circle between two pieces of plastic wrap sprayed with cooking spray to prevent it from sticking together. For The Spruce / Tara Omidvar: Chill or freeze the dough for 30 minutes, or until somewhat hard and homogeneous in texture. Tara Omidvar’s The Spruce
Preheat the oven to 425 degrees Fahrenheit. Carefully peel away the top layer of plastic wrap from the pie dough. Remove the remaining sheet of plastic wrap from the dough and transfer it to a 9-inch pie pan sprayed with cooking spray. Prepare the Spruce / Tara Omidvar by pressing the dough into a pie pan with your fingertips, then flute the edges with your knife. The Spruce / Tara Omidvar
The Spruce / Tara Omidvar

Make the Apple Filling

Gather all of the necessary components. Tara Omidvar’s The Spruce recipe calls for tossing the apples with lemon juice in a large mixing basin. Tara Omidvar’s The Spruce
In a separate dish, whisk together the remaining sugars and flour until well combined. Tara Omidvar’s The Spruce: Toss the apples with the sugar mixture and toss lightly with a fork to coat the apples with sugar mixture. The Spruce / Tara Omidvar
Place the apples in the pie dough and press down firmly. Recipe from Tara Omidvar’s book, The Spruce
Using a knife, chop the remaining butter into tiny pieces, and then sprinkle the butter pieces evenly over the top of the pie. Tara Omidvar’s The Spruce: Preheat the oven to 425 degrees Fahrenheit for 10 minutes, then reduce the heat to 350 degrees Fahrenheit and bake for an additional 30 minutes. The Spruce / Tara Omidvar
The Spruce / Tara Omidvar

Tip

While baking, if the crust begins to become excessively brown around the edges, carefully wrap the pie in aluminum foil and return it to the oven for a few minutes.

Variations

This dish may be made with a gluten-free pie crust, which is ideal for those who follow a gluten-free diet. It will work
However, you might want to experiment with different spices, such as cinnamon, nutmeg, ginger, or cardamom, to see if they perform better. Spices such as apple pie spice or pumpkin pie spice
However, bear in mind that you want firm apples that will retain their shape when cooked and not break apart, so feel free to experiment with various types of apples in this pie. Consider the varieties Pink Lady, Fuji, Braeburn, and Honeycrisp
They are all delicious.

How to Store Low Sugar Apple Pie

This pie may be stored in the refrigerator for up to four days if it is well wrapped.