Go Back
–+ servings
A honey dipper drizzling honey on a slice of healthier apple pie.
Course Dessert

Healthy Apple Pie with Whole Wheat Crust

By: Elysia Cartlidge
Servings 10 servings
This healthy apple pie recipe has all of the spicy, sweet flavors of regular apple pie, but is made with a whole wheat crust and sweetened with honey. Cinnamon, ginger, honey and vanilla complement the firm, but sweet Honeycrisp apples. A healthier dessert that will satisfy that sweet tooth!
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes

Ingredients
  

For the crust

  • 1 1/2 cups whole wheat pastry flour spooned, levelled and cold
  • 1/2 teaspoon salt
  • 8 tablespoons salted butter cubed and cold
  • 1 tablespoon honey
  • 1 teaspoon white vinegar or vodka
  • 1/2 teaspoon vanilla extract
  • 1/4 cup ice water

For the filling

  • 2 pounds honey crisp apples peeled and sliced thinly
  • 1 Granny Smith apple peeled and sliced thinly
  • 1/3 cup honey
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 tablespoons whole wheat pastry flour

For the streusel

  • 2/3 cup whole wheat pastry flour
  • 2 tablespoons honey
  • 3 tablespoons salted butter
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1 egg beaten (optional for egg wash)

Instructions

Make the crust

  • In the work bowl of a food processor: Pulse flour and salt three times. Add cubed butter and pulse until the butter is pea size. Add in the vanilla, honey and vinegar or vodka and pulse 3 times.
  • With the food processor running on low speed, slowly stream in ice water a tablespoon at a time, just until a dough ball begins to form.
  • Place on plastic wrap and bring together into a ball, pushing with the heel of your hand if needed. Wrap with plastic wrap and form into a rough disc. Chill at least 30 minutes.

Make the filling

  • Preheat oven to 425℉. Toss apple slices with flour, salt and spices, and honey and gently toss until evenly coated.

Make the streusel topping

  • Make the streusel topping by putting all of the ingredients into the food processor and pulsing just until it looks like wet sand and clumps together.

To assemble

  • Working on a large piece of floured parchment paper, roll out the larger portion of dough for the crust with a floured rolling pin, ensuring the dough is rolled out large enough to have at least a ½ inch overhang when fitted into the pie plate, flouring as needed to prevent sticking. Place into pie plate, using the parchment to help lift the crust.
  • Evenly pour the apple mixture into the crust, and press down lightly. Trim the excess dough from the pan and crimp your edges. Top evenly with the streusel topping.
  • Place pie on a baking sheet to catch any drips. For an extra shiny crust, use a pastry brush to brush egg wash around the crust edge, being careful to not get any on the pie plate.
  • Bake for 25 minutes. Reduce heat to 350℉ and bake for another 40 - 50 minutes, until the crust is browned and juices bubble up through the steam vents. If the crust starts getting too brown after the first 25 minutes, cover the crust with a pie protector or foil. Let cool completely before cutting.

Notes

    • Tips to ensure a flaky crust: Keep all ingredients as cold as possible. I will even float an ice cube in my water to keep it ice cold. Handle the dough as little as possible. Using the plastic wrap to bring the dough together helps to keep the dough cold and reduces the chances of over handling the dough. Patting it out into a thin disk before refrigerating the dough will make rolling it out later much easier than if you were to refrigerate the dough in a ball. 
    • If the dough becomes too soft while working with it, put it back in the fridge to chill.
    • To make the crust without a food processor: In a medium mixing bowl, whisk together the flour and salt. Place the mixing bowl with the flour into the freezer while you get everything else together. Cut the butter into the flour using a pastry blender. Add the vanilla extract, honey and vinegar or vodka, and mix quickly. Add water slowly, a tablespoon at a time, mixing with hands until no powdery flour remains. Continue with next step.
    • This crust recipe doubles well for a double crust pie. 
    • Pecans or walnuts (chopped) can be added to the streusel topping for extra crunch.
    • If you don't want to make your own crust, this filling recipe will also work perfectly with a store bought crust. 
    • For a deep dish pie: Use 3 pounds Honeycrisp, 1 Granny Smith, and 4 tablespoons flour.

Nutrition

Calories: 325kcalCarbohydrates: 50gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 49mgSodium: 341mgPotassium: 241mgFiber: 6gSugar: 26gVitamin A: 471IUVitamin C: 5mgCalcium: 29mgIron: 1mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!