Low Fat Apple Pie Recipe

Your dad's apple pie sounds delish, Emily!! 


I absolutely love apple pie and, really, all things sweet, but am currently on a weight loss kick after having my daughter Bea.  But I love to find ways to indulge while still watching the waist line, so I thought I would provide a lower fat version of the American classic.

1 cup(s) all-purpose flour   
2  tsp sugar   
3 Tbsp reduced-calorie margarine, chilled and cut up
2 Tbsp water, or more if necessary
4 medium apple(s), McIntosh, peeled and thinly sliced   
1/4 cup(s) sugar
1 Tbsp cornstarch
1/2 tsp ground cinnamon
1/3 cup(s) uncooked old fashioned oats
5 Tbsp all-purpose flour
2 Tbsp sugar
2 Tbsp reduced-calorie margarine, melted  

Preheat oven to 400ºF.

To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.

To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.

To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.

Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.