Fall Apple Pie {Low Calorie Version}

What screams fall more than a warm and crispy apple pie?  We can just see it now: a gooey, apple filled center sitting on a buttery crust, topped with crunchy, cinnamon sugar.  We all love it, but sometimes too much of it can be bad for our waistlines (and blood sugar)!  At nearly 400 calories a slice, no wonder why we can feel weighed down after eating it!  However, we’ve found a guilt-free recipe that you may even think tastes as good as the original!  What makes it different?  Sour cream and gingerbread!

Makes: 12 servingsServing size: 1  slice (1/12 of pie)
Prep: 40 mins
Bake: 375°F 1 hr 5 mins to 1 hr 10 mins


  • Gingerbread Pastry (recipe below)
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup nonfat dairy sour cream
  • 1 beaten egg
  • 2 teaspoons vanilla
  • 5 cups sliced, peeled cooking apples, such as Rome or Jonathan
  • 1/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter
  • 1/2 cup coarsely chopped walnuts (optional)
  • 3/4 cup frozen fat-free whipped dessert topping, thawed (optional)
  • Ground cinnamon (optional)
  1. Prepare Gingerbread Pastry. Roll pastry between 2 pieces of waxed paper, from center to edges, to a circle 12 inches in diameter (press any cracks back together). Remove top piece of waxed paper, carefully invert pastry into a 9-inch pie plate without stretching it, remove waxed paper. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired. Do not prick pastry. Set aside.
  2. In a medium bowl stir together granulated sugar, the 2 tablespoons flour, and the salt. Add sour cream, egg, and vanilla. Stir to combine.
  3. Place apples in pastry-lined pie plate. Pour filling over apples.
  4. In a medium bowl stir together 1/3 cup flour, the brown sugar, and 1 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Spoon evenly over filling. To prevent overbrowning, cover edge of the pie with foil. Place on a baking sheet. 
  5. Bake in a 375 degrees F oven 30 minutes; remove foil. Bake for 35 to 40 minutes more or until apples are tender. Remove from oven; cool on a wire rack. Serve warm or at room temperature. If desired, dollop with dessert topping and sprinkle with additional ground cinnamon to serve. Store, covered, in refrigerator.
Gingerbread Crust Ingredients:
  • 1 1/3 cups white whole wheat flour (or 1 cup all-purpose flour plus 1/3 cup whole wheat flour)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/3 cup canola oil
  • 2 tablespoons fat-free milk
  1. In a medium bowl, combine white whole wheat flour, ginger, allspice, and salt. Add canola oil and milk all at once. Stir gently with a fork until mixture clings together. Shape into a ball.

Recipe and Picture courtesy of BetterHomesAndGardens.com

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