How often have you eaten a pie with a light, flaky bottom crust? Probably not often. Luckily, this can work to your health advantage: If you make a pie with no bottom crust—like this one—you can have a low-fat pie without sacrificing the flavor of the crust. If you don’t have walnut oil, use all olive oil in the crust.
1/2 cup apricot all-fruit spread
2 tablespoons sugar
2 tablespoons fresh lemon juice
2 1/2 pounds apples, peeled and cut into 1-inch wedges
3/4 cup dried apricots, diced
3 tablespoons flour
3/4 teaspoon cinnamon
1 1/4 cups flour
3 tablespoons toasted wheat germ
2 tablespoons sugar
3/4 teaspoon salt
1/4 cup extra-light vegetable oil, such as olive or canola oil
3 tablespoons ice water
1 tablespoon fresh lemon juice
1. Preheat the oven to 425°F. Make the filling: In a large bowl, combine the fruit spread, sugar, and lemon juice. Add the apples, apricots, flour, and cinnamon, and toss to combine. Arrange the filling in a 9-inch pie plate.
2. Make the crust: In a large bowl, combine the flour, wheat germ, sugar, and salt. In a small bowl, whisk together the oil, ice water, and lemon juice until well combined. Make a well in the center of the flour mixture. Add the oil mixture and stir with a fork until well combined. Shape the dough into a 1/2-inch-thick disk.
3. Roll the dough out between 2 sheets of lightly floured waxed paper into an 11-inch circle (⅛ inch thick). Remove the top sheet of waxed paper and invert the dough over the apples. With your fingers, crimp the edges of the dough. With a sharp knife, cut several short slashes in the middle of the crust to act as steam vents. Transfer the pie to a jelly-roll pan.
4. Bake for 15 minutes. Reduce the heat to 375°F and bake 30 minutes, or until the crust is golden brown and the apples are bubbly. (If the crust begins to overbrown, loosely tent with a piece of foil.) Transfer to a rack to cool slightly. Serve the pie with a spoon, as you would a cobbler. Makes 8 servings
Good source of: selenium, thiamin, vitamin E
Adding a little bit of lemon juice to a pastry crust helps make it tender. This is especially important with reduced-fat crusts, such as the one for this Apple-Apricot Pie.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.