The trouble with American-style fruit pies is that there’s always too much crust. Too much, that is, for a health-conscious diner. Many health-oriented recipes try to solve the problem by taking the fat out of the crust, rendering it unedible. Our solution, on the other hand, is to make a single crust with lots of flavor and reasonable levels of fat (in this case all unsaturated fat from walnut oil). Timing alert: The dough needs to rest for 1 hour before you can roll it out.
1 cup plus 2 tablespoons flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon salt
1/3 cup plain low-fat yogurt
¼ cup walnut oil or extra-light olive oil
2 tablespoons ice water
2½ pounds apples, peeled and thinly sliced
½ cup packed light brown sugar
3 tablespoons flour
1 tablespoon fresh lemon juice
1 teaspoon cinnamon
¼ teaspoon salt
1. Make the crust: In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, stir together the yogurt, walnut oil and water. Stir the yogurt mixture into the flour mixture just until it forms a dough. Shape into a flat disk, wrap in plastic wrap, and refrigerate for one hour.
2. Preheat the oven to 450 degree F.
3. Make the filling: In a large bowl, toss together the apples, brown sugar, flour, lemon juice, cinnamon and salt. Transfer to a 9-inch glass pie plate.
4. On a lightly floured surface, roll the dough out to a 13-inch round and drape over the apples. Fold the edge of the dough up to form a neat edge. With your fingers or a fork, crimp the edges of the crust. Make four slashes in the top of the dough for steam vents.
5. Place the pie plate on a jelly-roll pan (a baking sheet with sides) and bake for 20 minutes. Reduce the heat to 350 degree F and bake for 20 minutes, or until the crust is golden brown and the apples are tender. If the crust is overbrowning, tent with foil.
Nutrition per wedge: 275 calories, 7.5 g total fat (0.7 g saturated), 0mg cholesterol, 3g dietary fiber, 51g carbohydrate, 3g protein, 261mg sodium
Good source of: fiber, omega-3 fatty acids, riboflavin, selenium, thiamin
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.