Healthy Apple Pie

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 195kcal

Author Arman Liew

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

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.

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