Apple Pie
This country was built on apple pie with a very flaky crust, thanks to an abundance of lard or vegetable shortening. Instead of an overly caloric full-blown crust, this lightened-up pie has a crumbly Brown Betty–type topping. When you pulse the topping mixture, don’t over-mix or it will be tough—not melt-in-your-mouth tender. If you must serve ice cream with this pie, look for a low-cal alternative. The usual scoop of “à la mode” adds 250 to 350 calories.
Recipe information
Yield
serves 12
Ingredients
Filling:
Topping:
Preparation
Step 1
Preheat the oven to 400˚F.
Step 2
To make the filling: In a large bowl, mix together the cinnamon, salt, cornstarch, and Truvia. Add the apples and toss with the cinnamon mixture. Transfer the apples to a 9-inch glass baking dish, mounding them high.
Step 3
To make the topping: Combine the oats, Splenda, flour, salt, and cinnamon in the bowl of a food processor, and pulse just to combine. Add the butter and pecans, and pulse a few times to make a crumbly mixture. Add the egg white and pulse a few times, until small clumps of crumble start to form. Scatter the crumble mixture over the apples, covering as much surface area as possible.
Step 4
Cover the pie with aluminum foil and bake for 1 hour. Raise the oven temperature to 425˚F, remove the foil, and continue to bake until the apples are tender and the crumble topping is golden brown, about 15 minutes. Allow the pie to rest for 5 minutes and serve warm.
nutrition information
Step 5
Fat: 53g (before), 5.9g (after)
Step 6
Calories: 1,203 (before), 132 (after)
Step 7
Protein: 2g
Step 8
Carbohydrates: 22g
Step 9
Cholesterol: 10mg
Step 10
Fiber: 3g
Step 11
Sodium: 197mg
