Dutch Apple Pie: Simple Changes to Effect a Healthier Bottom Line

DEAR JEANNE: This Dutch Apple Pie recipe is one of my attempts to reduce the calories and cholesterol in a favorite recipe. I’ve had raves about my version, but I’m curious to know if you can cut out anything else to make it even healthier.

--SUSAN SMITH, Suffern, N.Y.

SUSIE’S DUTCH APPLE PIE

1 1/4 cups graham cracker crumbs

1/3 cup butter or margarine, softened

5 1/2 cups peeled, cored and sliced Rome apples

1 tablespoon lemon juice

1/2 cup light brown sugar, packed

All-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup whole-wheat flour

1/3 cup butter or margarine, at room temperature

Combine graham cracker crumbs and softened butter or margarine. Press firmly in bottom and sides of 9-inch pie pan. Place on baking sheet and bake at 375 degrees about 5 minutes. Remove from oven.

Toss apple slices with lemon juice, 1/4 cup brown sugar, 3 tablespoons all-purpose flour, cinnamon and nutmeg. Layer slices in crust.

Combine whole-wheat flour, 1/4 cup all-purpose flour, remaining 1/4 cup brown sugar and room temperature butter. Sprinkle evenly over apple mixture.

Place pie on baking sheet and bake at 375 degrees about 50 minutes or until top is golden and filling is bubbling. Cool on wire rack. Serve at room temperature. Makes 6 servings.

DEAR SUSAN: Since you have already made some good changes in the recipe, my job was a little easier. However, I was able to achieve a significant reduction in the bottom-line figures with a few adjustments of my own.

I first tried to make this pie with only one-third cup crumbs and one tablespoon margarine in the crust. The resulting pie tasted fine, but when compared to your version the crust looked too skimpy. Therefore, I increased the margarine and crumbs so the revised pie more closely resembles the original. I was also able to reduce the amount of brown sugar by adding some apple juice concentrate, increasing the cinnamon and adding vanilla to increase the perceived level of sweetness.

--JEANNE

RE-REVISED DUTCH APPLE PIE

2 tablespoons corn-oil margarine, softened

10 graham-cracker squares, crushed into crumbs

5 1/2 cups peeled, cored and sliced Rome apples

1 tablespoon freshly squeezed lemon juice

2 tablespoons apple juice concentrate, thawed

Whole-wheat flour

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon vanilla

2 tablespoons dark brown sugar, packed

1 tablespoon corn-oil margarine

Combine softened margarine and cracker crumbs. Press firmly onto bottom and sides of 9-inch pie pan. Bake at 375 degrees 5 minutes.

Mix apple slices, lemon juice, apple juice concentrate, 3 tablespoons whole-wheat flour, cinnamon, nutmeg and vanilla. Layer slices into crust.

Combine 1/2 cup whole-wheat flour, brown sugar and margarine with fork until crumbly. Sprinkle evenly over apple mixture.

Place pie on baking sheet and bake at 375 degrees about 50 minutes or until top is golden and filling is bubbling. If pie appears to be drying out on top, cover with foil while baking. Cool on wire rack. Serve at room temperature. Makes 6 servings.

Each serving contains approximately:

Original Recipe:

Calories: 412

Cholesterol: 55 mg

Fat: 23 gm

Sodium: 330 mg

Revised Recipe:

Calories: 246

Cholesterol: 0 mg

Fat: 7 gm

Sodium: 146 mg