We have made our way into fall and are rediscovering all the great apple recipes that come along with it! But sometimes the ones that make our taste buds sing also make our waste lines whimper. Fear not! There is still time left in the apple season to try a recipe that will allow those buds and belt region to live in harmony.
With a few simple tweaks, you’ll have the perfect healthy apple pie recipe to give thanks for this holiday season!
For the filling, by replacing half of the apples with jicama, which is fiber rich and low in calories, you can keep the same texture but lower the carbs and increase your fiber intake. Trade the sugar in for Splenda to lower the calories even more. And stop fretting over the best part – the crust. By using a whole-wheat crust, whole-wheat pastry flour and a little less butter, you cut the calories and increase the fiber, again.
4 medium apples, peeled and sliced
1 medium jicama, peeled and shredded
1/4 cup sugar or Splenda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 tablespoon lemon juice
2 cups whole-wheat pastry flour
4 tablespoons butter
3 teaspoons baking powder
1. Preheat oven to 425 F.
2. Combine the apples, jicama, sugar, cinnamon, nutmeg and lemon juice in a medium bowl. Mix well to coat the fruit and put aside until crust is ready.
3. To make the crust, combine the pastry flour and baking powder in a medium bowl. Cut in butter until mixture is soft and crumbly. Add water until mixture forms a ball.
4. Divide in half and shape into a ball. Roll dough on a floured surface. Line pie plate with half the dough.
5. Fill pie plate with the apple mixture.
6. Cover with the second crust. Cut slits in the top and brush with egg whites if desired.
7. Bake for 20-25 minutes. Reduce heat to 325 F and continue to bake for another 30-40 minutes or until the apples are soft.