- Cooks Joy - http://cooksjoy.com/blog -

Celebrating 50th post with "Light" Apple Pie

Posted By Vardhini On May 31, 2011 @ 4:00 am In American,Baking,Dessert,Eggless,Kid Friendly | 59 Comments

I am extremely happy to be writing my 50th post and I wanted to do something sweet for the same. My brain was racing in all directions and the winner is “Light” Apple Pie. It is also K’s favorite and he was pretty excited that I was making it. This is one of those recipes that I had bookmarked years ago and I do not remember the source. I made few alterations to the original recipe to make it “light”. I have used a combination of whole wheat flour and all purpose flour. I  have also cut down the butter and used some light sour cream and oil. Even the sugar has been reduced, but if you have a real sweet tooth go easy on the sugar. The changes did not alter the texture of the crust at all and it was so yummy and flaky. Check out the tips section for the original recipe. So presenting the “light” apple pie.

1 1/4 cups all purpose flour
3/4 cup whole wheat four sifted
1 tsp salt
4 tbsp butter cut into cubes and chilled
1/4 cup light sour cream (*Update* 1/4 cup fat free yogurt can be used instead)
2 tbsp canola oil
5-6 tbsp COLD water

For the filling
4 -5 tart apples thinly sliced (about 4 cups sliced)
1/2 cup sugar (I used 1/4 cup granulated sugar and 1/4 cup brown sugar)
1 tsp cinnamon
2 tbsp all purpose flour

Sift whole wheat flour and mix with all purpose flour. Add salt and the cubed butter. Mash the butter and mix with the flours.

Now add the sour cream and oil.

Mix together. You will get a crumbly mix.

Add ICE-COLD water a tablespoon at a time and form a dough. Wrap the dough and refrigerate for an hour.

Let us start on the filling. Peel, core and slice the applies thinly.

Mix together the rest of the filling ingredients. (Sugar, cinnamon and flour)

Add the mix to apples. Mix gently. Try to do this when the dough is ready to be rolled out or else the juices settle at the bottom and the apple mix turns dry.

Divide the dough into two parts. Roll one piece out and place in a 9 inch pie plate.

Add the filling. You can top the filling with a little butter. It is optional.

Roll the next  piece and cover the filling.

Make it pretty by removing excess dough and by pressing the edges with fingers. Cut slits on the pie for the steam to escape.

Bake in a 400F pre-heated oven for around 50 minutes or until crust is brown. Smell of apple pie baking in the oven .. so heavenly. Are you ready to dig in yet?

Tasty apple pie ready. Look at the filling all caramelized and oozing. The crust was absolutely flaky and with the filling combined .. it was a slice of yummy goodness.

Another look at the yummy dessert.


1. The original recipe uses 2 cups all purpose flour and 2/3 cup shortening for the crust. (Other things remain the same). It uses 3/4 cup to 1 cup of sugar for filling. (Other things remain the same).
2. ICE-COLD water has to be used for the dough.
3. Can serve the pie with a dollop of sour cream.

Sending to the following events.
Bake Fest #1 hosted here.
Desserts with Apples hosted by Simply.Food and started by Raven.

Article printed from Cooks Joy: http://cooksjoy.com/blog

URL to article: http://cooksjoy.com/blog/2011/05/celebrating-50th-post-with-light-apple-pie.html

Copyright © 2015 Cooks Joy. All rights reserved.