This apple Bundt cake is tasty and healthy, perfect for the fall.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ¼ cup unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup packed brown sugar
- ¼ cup water
- 1 (14.1 ounce) package double-crust pie pastry, thawed
- 8 Granny Smith apples – peeled, cored and sliced
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add brown sugar and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.
- Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.
- Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.
- Make a lattice crust: Fold the first and third strips all the way back so they’re almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.
- Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position.
- Repeat Steps 5 and 6 to weave in remaining two pastry strips. Fold and trim excess dough at the edges as necessary. Pinch to secure.
- Slowly and gently pour sugar mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn’t run off the sides.
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.
- This recipe is a healthier version of
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Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 240 mg |
| Sugars | 28 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, wasn’t enough carmel sauce for all the apples, would double it in the future. Made more and added in the empty spaces halfway through; worked fine. Tasty pie!
Absolutely delicious!
I would love to have the original recipe. Thank you and Grandma Ople. Sharon
Pair this with the “Butter Flaky Pie Crust” recipe you can find on here as well, and you’ll have the most amazing apple pie you can imagine! It takes a bit of time to make them, but it’s well-worth the effort.
It was so delicious that I was compelled to make it again.
Great flavor, but not that much different than any other recipe I’ve used for apple pie. I did like the “healthier” option, and the taste does not indicate that healthy aspect.
First time to make a pie, so a practice run for Tgvg since my mother can’t do it anymore. Husband says I’m a keeper, now.
Great Apple Pie… its my go to for summer bbq.
I’ve made this pie 2 weekends in a row because the kids loved it so much. I did add a 1/4 teaspoon of cinnamon and a dash of nutmeg
Still delicious as far as I’m concerned! Certainly not quite as good as the more buttery sweet version….
This is very good as written. Next time though I will add cinnamon, just because I’m a fan. After turning down the oven I baked it for another 60 minutes to make sure the bottom crust was fully baked.
Best apple pie ever
I’ve been making apple pies my whole life, I went to ‘healthy apple pie recipes ‘ for a change after my sister went apple picking and I had a bushel of fresh apples. This is absolutely the best apple pie I’ve ever made and I dare say the best we’ve ever had! it was different in preparation and I was skeptic but only made one pie to try and I’m definitely using this recipe every time!!! We loved it, thank you Gramma Ople! P.S. I did add cinnamon on the apples but otherwise followed the recipe exactly. It’s perfect!
This was just Okay. I mixed the apples into the mixture before placing in pie. (tried pouring over crust in original recipe and i didnt like it) Tasted the apples and it needed something..added 2 Teas of cinnamon and 1/2 teasp of nutmeg. Did a simple egg wash on top and baked for time directed. The sweetness level was good, although even after several hours its a bit on the runny side.
I just made this version of Grandma Oples Pie…. I think there is definitely a mistake in the amount of flour in the recipe for the sauce. This version calls for 3 T of flour and half the butter as the original. It did turn into a paste. I think the flour needs to be cut back so that the sauce will pour. I will try it again because I think it will be as good or better than the original if the sauce becomes “pourable”.
excellent
No changes. A great recipe for flavorful apple pie! Never mind the calories. If you want a low-calorie dessert, you make a zucchini sorbet. A low-calorie apple pie is analogous to a low-cost Lamborghini.
Very simple to make and turned out so good. I had too many apples or maybe the apples I used were too big but it came out great. I will be making this again.
The mixture to pour onto the crust didnt cover the entire tip. Next time I will coat the apples with it before laying down the crust.
Very nice!! I had Gala I needed to use up, but I’m sure Granny Smith would have been at least as good. I used some almond milk in my syrup, and just kept adding until it was a nice syrupy consistency. Also added spices (cinnamon, clove, nutmeg, ginger and cardamon) to the syrup with the flour. We felt we could have added greater amounts of our spices, but overall the sweetness was plenty and taste was good. Also mixed the apple in with the syrup before placing in crust (which was store bought). Would love to try this recipe again, experimenting more with the spices!
This is unbelievably good! It is like a caramel apple pie dream.