Wondering if apple pie is healthy because it’s made mostly of apples? The fact is that apple pie can be as healthy or unhealthy as the ingredients it contains. Many store-bought apple pies are loaded with sugar, fat, sodium and preservatives. But when you make homemade apple pie, you can control what goes in it so you can enjoy a healthier pie that still tastes delicious. Our version adds whole wheat flour and uses less shortening than many pie crust recipes. The filling contains loads of fiber-rich apples, with just enough sugar to enhance their natural sweetness and cinnamon and nutmeg to round out the flavor experience. The result is a heart healthy apple pie that is low in calories and has decent nutrition stats.

To make apple pie healthier, it’s best to make it from scratch. This way, you can use less shortening in the crust and can add some whole grain flour to up the fiber content. Using fresh apples and relying on their natural sweetness instead of dumping in a ton of sugar will not only make apple pie healthier and lower in calories but it will taste better. To make a low calorie apple pie, consider only using a top crust instead of making a two-crust pie.

Granny Smith is the gold standard for homemade apple pie. They hold up during baking and brings tartness to balance the sweetness. Other good choices include Braeburn, Honeycrisp, or a mix of varieties for more complex flavor.

A touch of apple cider vinegar in the crust is a pro move. Apple cider vinegar helps keep the dough tender and prevents it from getting tough. It’s subtle but makes a real difference.

Use a mix of firm apples, don’t overload the filling with sugar, and pre-chill your crust dough. And always bake long enough for the filling to fully bubble. This makes sure the cornstarch is activated during the baking process and sets the pie.

Not for this one. This easy apple pie recipe bakes the apples directly in the crust, which gives a fresh texture and keeps prep simple.

The basics include apples, sugar, cinnamon, flour (or starch to thicken), and a crust made of flour, fat, and liquid. This easy healthy apple pie recipe swaps in whole wheat flour and reduces the sugar and fat.

Soggy crust, overly runny filling, or undercooked apples are common issues. Using the right thickener and baking long enough (with vent holes for steam) solves most of these.

Let it cool fully, then cover and refrigerate. It keeps for 3 to 4 days, and you can gently reheat slices in the oven to keep the crust crisp.

Swap both flours with a 1:1 gluten-free baking mix, and be sure your thickener (like cornstarch) is certified gluten-free. The texture will be slightly more delicate, so handle the crust gently.