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Apple Pie

Posted on May 30, 2022 | No Comments on Apple Pie

While having a bite out of an apple pie can be so tempting, we are often guilt-ridden with the thought of so much calories and carbohydrates being consumed. Fret not as we show you a way to get around it. Our pie crust is made with wheat and all-purpose flour, as well as alternative sweeteners for the filling. A combination of McIntosh and Granny Smith apples offer a perfect balance of tartness and sweetness.

Yield: 10 servings


  • Crust
    • 1 1/4 cups Whole-wheat flour
    • 1 1/4 cups all purpose flour
    • 2 tablespoons artificial sweetener or splenda
    • 1/2 teaspoon fine salt
    • 4 tablespoons unsalted butter, cold
    • 1/4 cup light sour cream
    • 3 tablespoons canola oil
    • 4 tablespoons ice water
  • Filling
    • 6 cups McIntosh apples (about 1 kilo), thinly sliced
    • 6 cups Granny Smith apples (about 1 kilo), thinly sliced
    • 2/3 cup packed muscovado sugar
    • 1 tablespoon calamansi juice
    • 1 1/4 teaspoons cinnamon, divided
    • 1/8 teaspoon nutmeg
    • Pinch Allspice
    • Pinch fine salt
    • 2 tablespoons all purpose flour
    • 1 teaspoon splenda
    • 1 piece egg white, lightly beaten, for brushing


  1. For crust. Combine whole-wheat flour, all-purpose flour, Splenda and salt in a large bowl. Cut butter into small pieces and mix into the dry ingredients until the pieces are smaller but still visible, using a fork or your fingers. Add sour cream and oil. Toss to combine. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times – the mixture will still be a little crumbly. 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. Lay out one piece onto 9 1/2 inch deep dish pie pan. Set aside the other piece for the top crust.
  2. For filling. Combine apples, muscovado, calamansi cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture into a heavy pan. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.
  3. Preheat to 425 F.
  4. Scrape the filling into the crust.  Roll the remaining portion of dough into another 13-inch circle.  Invert the dough onto the fruit.  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 you fingers.  Combine remaining Splenda and 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.
  5. Bake the pie on the bottom rack for 20 minutes.  Reduce the oven temperature to 375 and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more.  Let cool on a wire rack before serving.

Nutrition Facts Per Serving:

  • Calories (kcal) 338
  • Carbohydrates (g) 65
  • Protein (g) 5
  • Fat (g) 9

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