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Published November 23, 2011, 02:09 PM

TASTE OF THE HOLIDAYS VIDEO: A healthier apple pie

This is a healthier apple pie recipe from the NDSU Extension Service. It has less fat and less sugar than traditional apple pie. This recipe came from “Modifying Recipes for Better Health,” produced by Colorado State University Cooperative Extension.

By: Herald Staff Report, Grand Forks Herald

  • Christina Rittenbach
    • image
    Christina Rittenbach, Stutsman County Extension Service agent in Jamestown, N.D., places a mixture of apple slices and other ingredients into a dough-lined pie-baking container Friday, Oct. 14, 2011. (John M. Steiner, Forum Communications Co.)
  • Christina Rittenbach
  • A fresh baked apple pie
  • Granny Smith apples
  • Pie crust dough
  • Granny Smith apples

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Modified Apple Pie from Christina Rittenbach, Jamestown, N.D.

This is a healthier apple pie recipe from the NDSU Extension Service. It has less fat and less sugar than traditional apple pie. This recipe came from “Modifying Recipes for Better Health,” produced by Colorado State University Cooperative Extension.

1¾ cups flour

1½ tsp. sugar

¼ cup vegetable oil

3 to 4 T. cold water

6 cups sliced apples (peeling optional)

¼ cup unsweetened apple juice

1 T. cornstarch

¼ tsp. nutmeg

½ tsp. cinnamon

1 tsp. sugar (for topping pastry)

For crust, mix flour and sugar in medium-sized bowl. Add oil and mix until particles are the size of small peas. Sprinkle in cold water, one tablespoon at a time, and mix until flour is moistened and dough almost cleans sides of bowl.

Divide pastry in half and form into balls. Roll out each between two pieces of waxed paper cut to 2 inches larger than inverted pie pan. Peel off top papers. Place pastry for bottom crust, paper side up, loosely in pan. Peel off paper and press in place so no air is between dough and pan. Trim off excess with knife.

For filling, toss apples with juice immediately after slicing. Add cornstarch, nutmeg and cinnamon. Mix to coat. Turn mixture into dough-lined pan. Cut slits in pastry for top crust. Place over filling, paper side up. Peel off paper.

Trim overhanging edge of pastry ½-inch from rim. Flute edges and sprinkle pastry with sugar. Crimp a 3-inch strip of foil over fluted edge to prevent overbrowning. Bake at 425 F for 40 to

50 minutes or until crust is brown and juice begins to bubble. Remove foil last 15 minutes.

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