Small tweaks, such as reducing the butter and sugar, lighten up this holiday favorite. Don’t worry—it still had the same great apple pie taste you love. If making pie crust intimidates you, don't fret. Give this recipe a try, and you might be impressed with your culinary skills.
Crust
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 cup chilled butter
- 3 tablespoons ice water
Filling
- 2 cups Granny Smith apples (peeled, cored, and sliced)
- 2 cups Gala apples (peeled, cored, and sliced)
- 1 tablespoon lemon juice
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons flour
- 2 tablespoons butter
Begin by making the pie crust. In a large mixing bowl, combine the flour and salt. Cut in the chilled butter, using two knives or a pastry blender. Sprinkle the ice water, 1 tablespoon at a time into the mixture, mixing with a fork after each addition.
Using your hands, form the dough into a ball. Roll the dough into an 11-inch circle between two sheets of plastic wrap coated with cooking spray so that the pie crust doesn't stick together. Place the dough in the refrigerator for 30 minutes so that it can become slightly firm and uniform.
Preheat the oven to 425°F.
Remove the top sheet of plastic wrap from the pie dough. Turn the dough over into a 9-inch pie plate coated with cooking spray and remove the remaining layer of plastic wrap. Press the dough into the pie plate, and flute the edges, using your fingers.
Next, make the apple filling. Toss the apples together with the lemon juice in a large bowl. In a separate bowl, combine the remaining sugars and flour. Combine this sugar mixture with the apples and toss the mixture together lightly with a fork. Pour the apples into the pie crust.
Use a knife to cut the remaining butter into small pieces and distribute the butter pieces over the top of the pie.
Bake at 425°F for 10 minutes, then turn the heat down to 350°F and bake an additional 30 minutes.
