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My healthy apple pie recipe features a buttery, wholewheat crust, a gooey apple filling, and a flaky layer on top. It’s deceptively easy to make and tastes incredible.
Want more pie and crumble recipes? Try my strawberry crisp, coconut cream pie, and chocolate pudding pie next!
If there’s one pie that needs to make your holiday menu, dinner party, or something you whip up just for the sake of it, my health apple pie has to be it. Every bite is layered with tender, warmly-spiced apples and the most buttery and flaky crust ever. It’s so rich and warming you’d never guess it’s made with exclusively good-for-you ingredients.
Table of Contents
Why I love this recipe
- Simple ingredients. Yes, we are making a pie crust, but I promise you, my recipe and method are foolproof.
- Healthier than other pies. I used more unrefined sweeteners and wholegrains in the crust than a traditional pie, but I promise you, you’d never be able to tell.
- Minimal prep. All you need is a pie pan and two mixing bowls, so clean-up is a breeze.
- No fancy kitchen gadgets needed. Just a mixing bowl, rolling pin, and a pie dish!
Ingredients needed
- Wholewheat flour. I like using wholewheat pastry flour, as it has a finer consistency compared to standard flour. Of course, all-purpose or white pastry flour works just fine.
- Salt. Just a pinch to balance out the other flavors.
- Unsalted butter. Chopped and chilled. When working with any pie crust, you MUST use chilled butter, as it disperses as it bakes, yielding a buttery crust.
- Maple syrup. Adds a touch of sweetness.
- Vanilla extract. For flavor.
- Apple cider vinegar. Some acidity adds structure to the dough, and I’ve found through testing that this actually helps the pie become even more flaky.
- Ice cold water. Seriously, it needs to be super cold!
For the apple pie filling:
- Apples. I recommend using a mix of tart and sweet apples, like Golden Delicious and Granny Smith apples.
- Lemon juice. To prevent the apples browning too quickly.
- Sugar. I used coconut sugar, but any type of sugar will do, like white sugar, brown sugar, or a sugar-free brown sugar substitute.
- Maple syrup. Not only does this add sweetness, but it also helps keep the filling ooey and gooey.
- Cornstarch. Thickens the filling.
- Cinnamon and nutmeg. Must-have spices for any dessert.
How to make a healthy apple pie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the pie crust. In a large bowl, add the flour and salt, then mix through the cold butter until a crumbly texture remains. In a small bowl, whisk together the maple syrup, vanilla, and vinegar and add them to the flour mixture. Slowly add the water until a smooth dough remains. Divide it into two, form a disk, cover it with plastic wrap, and refrigerate for an hour.
Step 2- Mix. Place the sliced apples in a mixing bowl and drizzle with lemon juice. Add the sugar, maple syrup, cornstarch, cinnamon, and nutmeg, and mix well.
Step 3- Assemble the pie. On a lightly floured surface, roll out one disk of dough, around ⅛-inch in thickness and 12 inches in diameter. Transfer it to a 9-inch pie dish and cut off the excess.
Step 4- Fill the pie with the apple filling.
Step 5- Make a lattice crust (optional). Roll out the dough until 12 inches in diameter, and using a sharp knife, cut ½-inch strips. Lay half the strips over the prepared pie, then weave the second half through it, forming a crisscross pattern. Brush with the egg wash.
Step 6- Bake. Bake the pie for 40-45 minutes, or until golden.
Arman’s recipe tips
- Use a store bought crust. My favorite pre-prepared one is the Whole Foods pie crust, as it bakes beautifully and holds its shape well. Don’t forget that you’ll also need to buy a 9-inch unprepared pie crust for the topping.
- Peel your apples. I know this is an added step, but it’ll make the overall texture far more tender and smooth.
- Toss the apple slices in lemon juice. So they don’t turn brown. Plus, I’ve found this also helps to balance out the pie if you’re using really sweet apples.
- Bake the pie on a sheet pan. If I overdo it on the filling, I like to bake my pie on a sheet pan covered with parchment paper in case the apples bubble over.
- Decorate with sugar. I sometimes like to sprinkle some sugar on top of the crust before baking it for the gorgeous crystalized look (as pictured).
- Not sure how to lattice a pie? Check out the recipe video I’ve included in the recipe card 🙂
Variations
- Skip the added sugar in the pie filling. Use sweeter apples instead, like Fuji, Honey Crisp, or Gala apples, to impart extra sweetness.
- Omit the gluten. Use a gluten-free pie crust and flour.
- Top your apple pie with a scoop of vanilla ice cream for the ultimate decadent dessert.
Storage instructions
To store: Store the leftover pie in an airtight container and refrigerate for up to 1 week.
To freeze: Transfer cooled pie slices to a freezer-safe container and freeze for up to 3 months. Let the pie thaw in the fridge before reheating.
To reheat: Microwave in 20-second intervals until warm.
Frequently asked questions
Yes, you can. But you’ll need to also buy a 9-inch pie crust that hasn’t been assembled yet for the topping.
If you want to omit the top crust, I recommend adding a crumb topping or streusel on top to prevent burning. My apple pie with crumb topping may be a better option.
More healthy apple desserts
Healthy Apple Pie
Ingredients
- 2 cups wholewheat pastry flour
- 1/2 teaspoon salt
- 3/4 cup unsalted butter cold and cubed
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons apple cider vinegar
- 3 tablespoons water ice cold
For the filling
- 8 medium apples sliced
- 1 tablespoon lemon juice
- 1/2 cup coconut sugar or brown sugar
- 3 tablespoons maple syrup
- 2 tablespoons cornstarch
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
Egg wash
- 1 large egg
- 1 tablespoon milk
Instructions
- In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter, and using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Add the maple syrup, vanilla extract, and apple cider vinegar. Slowly add the ice cold water, one tablespoon at a time, mixing gently until the dough starts to come together. Divide the dough in half, shape each half into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour.
- Place the sliced apples in a large mixing bowl and drizzle with lemon juice to prevent browning. Add the coconut sugar, maple syrup, cornstarch, cinnamon, and nutmeg, and mix well.
- Preheat the oven to 200C/400F.
- On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides. Cut off the excess.
- Add the apple pie filling to the prepared crust.
- Roll out the second disk of dough and cut it into 1/2-inch wide strips using a sharp knife. Lay half of the strips across the pie, spacing them evenly. Weave the remaining strips over and under the first set to create a lattice pattern.
- Whisk together the egg and milk and brush over the exterior of the pie. If desired, sprinkle some white sugar on top.
- Place the pie in the oven and bake for 45-50 minutes or until golden brown.
- Let the pie cool on a wire rack until ready to serve.
Notes
Nutrition
Originally published September 2021, updated and republished August 2024
I made this apple pie 2 days ago and changed a few items . I reduced the butter to 1/2 a cup and add 1/4 cup of Greek yoghurt . I did not add the maple syrup to the filling as the apples and the coconut sugar was sweet enough for me. Next time I will add some raisins and cranberries to the filling .Maybe I will add a little warm apricot jam over the top of the pie after it is cooked .
Added some cloves and extra cinnamon, but it was amazing. The crust came out flaky and buttery tasting.
I actually never made pie before so I want
To try.
It should be so good!
This was fabulous and so easy to make
This was fabulous and so easy to make
It seems easy to make. I like apples and have many so I could try.
Tastes amazing!
Best healthy apple pie I’ve ever made!
Absolutely LOVE it!!!!!!
Thank you Arman for your receipes they are great and I really apreciate your help Gweny
This looks great – can’t wait to try it with the coconut sugar this fall! A thought for anyone gluten-sensitive: I have always done what my mother does and used minute tapioca instead of flour for the thickener in the apple filling. You do wind up with mini-pearls in the filling, but it’s just part of the mix. Thanks for all of the wonderful recipes!
great healthy pie, thank you for the heavy R&D that I’m sure was required to make all of the alternative ingredients, like coconut oil and sugar, work in the right proportions, etc, thank you!
So welcome!