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Healthy Apple Pie Recipe

Healthy Apple Pie

Wholesome Cove
This healthy apple pie recipe uses a whole wheat crust and pure maple syrup for a lighter, naturally sweetened dessert that still delivers warm cinnamon, soft apples, and a golden, flaky top.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 345 kcal

Equipment

Ingredients
  

For the Whole Wheat Crust

  • 2½ cups whole wheat pastry flour - 300g
  • ½ teaspoon salt
  • ⅔ cup cold unsalted butter - 150g, cubed
  • 6 to 8 tablespoons ice water - 90 to 120ml

For the Apple Filling

  • 6 medium apples - about 2½ lbs / 1.1kg, a mix of Granny Smith and Honeycrisp, peeled and thinly sliced
  • ¼ cup pure maple syrup - 60ml
  • 2 tablespoons coconut sugar - 24g, plus 1 teaspoon for sprinkling
  • 2 tablespoons arrowroot starch - 16g
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves - optional
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • salt - pinch

To Finish

  • 1 large egg - beaten

Instructions
 

  • In a large bowl, whisk together the whole wheat pastry flour and salt. Scatter the cold cubed butter over the flour and cut it in with a pastry blender or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter still visible.
  • Drizzle in the ice water one tablespoon at a time, mixing gently, until the dough just holds together when pressed. You may not need all 8 tablespoons. Divide the dough into two discs, one slightly larger than the other, wrap each disc, and chill in the refrigerator for 1 hour.
  • Peel and thinly slice the 6 apples into even pieces about ¼ inch thick. Place the slices in a large bowl and toss with the lemon juice. Let them sit for about 10 minutes while the oven preheats, then drain off any liquid that collects.
  • To the drained apples, add the maple syrup, coconut sugar, arrowroot, cinnamon, nutmeg, cloves if using, vanilla, and a pinch of salt. Toss well until every slice is coated and no dry arrowroot remains.
  • Preheat the oven to 425°F (220°C). On a lightly floured sheet of parchment, roll the larger dough disc into a 12-inch (30cm) circle. Transfer it to the 9-inch pie dish and press it gently into the corners, leaving the overhang for now.
  • Pile the apple filling into the crust, mounding it slightly in the center. Roll the second disc into an 11-inch (28cm) circle and lay it over the top, or cut it into strips for a lattice. Trim the overhang to about 1 inch, then fold and crimp the edges to seal. Cut a few small vents in a solid top crust so steam can escape.
  • Brush the top crust all over with the beaten egg. Sprinkle the reserved 1 teaspoon coconut sugar evenly across the top for a light crackle.
  • Bake at 425°F (220°C) for 20 minutes. Reduce the oven to 375°F (190°C) and bake for another 30 minutes, until the crust is deep golden and the filling bubbles through the vents. If the edges brown too fast, cover them with a crust shield or strips of foil.
  • Transfer the pie to a wire rack and let it cool for at least 2 hours so the filling sets. Cutting too early gives you a runny slice, no matter how well it baked.

Notes

  • Keep the butter cold. Warm butter melts into the flour and makes the crust greasy instead of flaky. Chill your cubes until the moment you cut them in.
  • Drain the apples. Ten minutes of resting with lemon juice pulls out excess liquid that would otherwise thin the filling.
  • Do not skip the arrowroot. It is what turns loose apple juice into a glossy filling that holds together on the plate.
  • Use a glass dish. You can watch the bottom crust brown, which is the only sure way to avoid an undercooked base.
  • Shield the edges. Whole wheat edges brown faster than white flour and can scorch before the filling bubbles. Keep a pie shield or foil strips within reach.
  • Vent the top. A few slits let steam out so the top crust stays crisp rather than soft and pale.
  • Cool fully. The two-hour rest is not optional if you want tidy slices with structure.
  • Storage: Cover loosely and keep at room temperature for up to 2 days, or refrigerate covered for up to 5 days. Chilling a leftover slice overnight firms the filling.
  • Freezing: Cool completely, wrap tightly, and freeze baked pie for up to 3 months. Thaw overnight in the fridge. Unbaked pie can be assembled, wrapped, and frozen; bake from frozen, adding about 15 minutes.
  • Reheating: Warm a slice in a 350°F (175°C) oven for 10 to 15 minutes to re-crisp the crust. Skip the microwave to avoid a limp crust.
  • Variations: For gluten-free, swap in a 1-to-1 gluten-free baking blend or use an almond flour crust. For vegan, replace butter with cold coconut oil and brush the top with plant milk instead of egg.

Nutrition

Serving: 1SliceCalories: 345kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 38mgSodium: 160mgPotassium: 186mgFiber: 5gSugar: 20gVitamin A: 8IUVitamin C: 8mgCalcium: 3mgIron: 7mg
Keyword apple pie recipe, fall dessert, healthy apple pie, maple syrup, whole wheat crust
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