Swedish Apple Pie
January 20, 2016
You can have your pie and eat it too with this lower-calorie lower-fat version of a traditional favorite.
A cross between the two-crusted apple pie and apple crisp, this version cuts the calories by about half and the fat by nearly two-thirds by eliminating the traditional crust for a lighter, yet crunchy, topping. We further reduced the fat and calories by substituting half of the butter for unsweetened applesauce in the topping.
And what is more American than the fruit baked in this pie? The apple’s many health benefits include an abundance of phytonutrients and antioxidants that may reduce the risk of cancer, hypertension, diabetes and heart disease.
Without the mess and work of making a crust, this “pie” is an ease to make. The most effort involves peeling and slicing the apples. By the way, use any variety of apples you like, especially those that are no longer at their peak, which are perfect to put in a pie.
Preparation time: 30 minutes
Total time: 1 hour 15 minutes
INGREDIENTS FOR FILLING
- 5-6 apples (about 6 cups) peeled, cored and sliced
- 1 Tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 Tablespoons lemon juice (about ½ lemon)
INGREDIENTS FOR TOPPING
- 1 egg
- ¼ cup butter, softened
- ¼ cup unsweetened applesauce
- ½ cup brown sugar (dark or light)
- ½ cup chopped walnuts
- 1 teaspoon cinnamon
- 1 cup white whole wheat flour (or ½ cup unbleached white flour and ½ cup whole wheat flour)
- Preheat oven to 350°F.
- Spray a deep dish pie plate (or 8”x8”casserole dish) with cooking spray.
- Toss sliced apples with sugar, cinnamon, nutmeg and lemon juice and pour filling into pie plate or casserole dish.
- Mix together topping ingredients in food processor or electric mixer until soft and of a batter consistency.
- Spread batter (topping) over apples.
- Bake for 45 to 50 minutes.
Serve warm or at room temperature with fresh raspberries or other fruit, if desired.
(Note: Best served the same day. Do not cover the pie if you want to maintain the topping’s “crunch.”)
Makes 8 servings.
Per pie wedge or square: 273 calories; 11.7g total fat (4.3g saturated, 3.9g polyunsaturated, 2.4g monounsaturated); 55.8mg sodium; 39mg cholesterol; 45g carbohydrate; 4.0g fiber; 29.3g sugars; 4.3g protein; 179mg potassium.