Clean Classic Apple Pie
Yields: 1 pie
With its flaky crust and cozy cinnamon-spiced filling, this apple pie is just as satisfying and delicious as traditional full-fat recipes! Leftovers will keep for at least 2 days if stored at room temperature.
  1. Whisk together the flour and salt in a medium bowl. Cut in the butter using a pastry cutter or the back of a fork until the mixture resembles crumbs. (See photo in the blog post above.)
  2. Whisk together the milk and maple syrup, and drizzle over the flour mixture. Whisk together the vinegar and 1 teaspoon of water, and drizzle over the flour mixture. Mix until all of those liquid ingredients have been incorporated. Continue to add water 1 teaspoon at a time and mixing until completely incorporated until the mixture forms a dough. (I only used a total of 1 tablespoon of water.)
  3. Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 4”-wide circle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 30 minutes.
  4. Preheat the oven to 425°F, and coat a 9”-round pie plate with nonstick cooking spray.
  5. Leaving the dough between the sheets of plastic wrap, roll it out into a 11”-wide circle. Peel off the top layer of plastic wrap, and turn it out into the prepared pie plate. Peel off the other layer of plastic wrap. Gently press the dough into the pie plate, and trim the overhang. Spoon the apple pie filling into the center. Cover the edges of the pie crust with foil to prevent burning.
  6. Bake the pie at 425°F for 15 minutes. Without opening the oven door, reduce the temperature to 375°F and bake for an additional 15 minutes. Carefully remove the foil covering the crust, and bake for another 15 minutes (45 minutes total) or until the crust is golden. Cool completely to room temperature; then let the pie set for an additional 3 hours before serving.
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Honey or agave may be substituted for the maple syrup.

White vinegar may be substituted for the apple cider vinegar.

{clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at