Healthy Apple Pie

Nothing says Christmas like an apple pie right? While this may not be your Grandmas (Or your Aunts in my case) Apple Pie, this is a healthier version that will leave the whole party feeling lighter and just as fullfilled.  You don't have to miss out on the good things in life, just modify them to fit you. 

INSTRUCTIONS

Step1: Prepare the pastry 

In a food processor, combine 2 cups all-purpose flour, 1 1/2 teaspoons sugar, and 1/2 teaspoon salt. Add 3 tablespoons cold, unsalted butter (cut into 1/4-inch pieces); pulse until large flakes form. Add 7 table-spoons trans fat-free shortening and pulse until the mixture resembles fine crumbs. Sprinkle 1/3 cup cold water over the mixture, about 2 tablespoons at a time, tossing with a fork to mix. Roll the pastry into 2 balls, one slightly larger than the other. Flatten into 3/4-inch thick disks on separate sheets of plastic wrap. Wrap and refrigerate for 45 minutes.In a food processor, combine 2 cups all-purpose flour, 1 1/2 teaspoons sugar, and 1/2 teaspoon salt. Add 3 tablespoons cold, unsalted butter (cut into 1/4-inch pieces); pulse until large flakes form. Add 7 table-spoons trans fat-free shortening and pulse until the mixture resembles fine crumbs. Sprinkle 1/3 cup cold water over the mixture, about 2 tablespoons at a time, tossing with a fork to mix. Roll the pastry into 2 balls, one slightly larger than the other. Flatten into 3/4-inch thick disks on separate sheets of plastic wrap. Wrap and refrigerate for 45 minutes.

Step 2: Make the apple filling 

Peel, core, and slice 5-6 apples, enough to make 6 1/2 cups. Add 3 tablespoons sugar, 2 tablespoons honey, 1 1/2 tablespoons all-purpose flour, 1 tablespoon lemon juice, and 1/4 teaspoon cinnamon. Toss well; set aside.

Step 3: Assemble the pie 

Preheat oven to 400º. Place larger half of chilled pastry on a 12-inch sheet of plastic wrap. Dust dough with flour and roll into a 12-inch circle with a floured rolling pin, then invert over a 9-inch pie pan. Peel off plastic and gently tuck pastry into pan, letting edge drape over sides. Lightly moisten upper edge of dough with a damp pastry brush. Transfer filling to pie shell. Roll other half of pastry into an 11-inch circle on plastic wrap. Invert over filling, then peel off plastic. Pinch edge to seal; trim excess.

Step 4: Bake to Perfection

Create decorative edge on crust with fork. Slit top pastry for steam vents. Brush top of pie with milk and sprinkle with 1 teaspoon sugar. Bake for 20 minutes on center oven rack, shield-ing edges of crust with foil. Reduce heat to 375º; continue baking until the pie is golden brown and juices bubble through at least one vent, another 30 minutes. Insert wooden skewer into pie; there should be no resistance. Transfer pie to cooling rack and cool at least 1 hour before serving.
 

Prep: 35 minutes
Cook: 50 minutes, plus cooling time
Makes 8 servings

Nutrition:
Traditional:
Calories 474 (44% from fat); Fat 24g (sat 12g, mono 7g, poly 2g); Cholesterol 58mg; Protein 5g; Carbohydrate 62g; Sugars 30g; Fiber 3g; Iron 2mg; Sodium 189mg; Calcium 16mg

Light:
Calories 319 (41% from fat); Fat 15g (sat 5g, mono 5g, poly 4g); Cholesterol 11mg; Protein 3g; Carbohydrate 44g; Sugars 20g; Fiber 2g; Iron 2mg; Sodium 146mg; Calcium 8mg

 

Recipe from: Health.com