Lightened Up – Magic Apple Pie

<!–[if !mso]>st1\:*{behavior:url(#ieooui) } <![endif]–>

Growing up my grandmother’s Magic Apple Pie (recipe here) was a staple a few times during the year. I admit, that recipe is delicious while also near-and-dear to my heart … but sometimes the sheer sweetness of it gets me. So with trying to lighten it up I conjured up the following recipe. I had recreated this recipe last year using Splenda instead of sugar and I truthfully wasn’t a huge fan of it. So I opted to recreate it using regular ingredients, just less of them while swapping a few things out.
This pie is good and tasty – but it’s not very sweet. The recipe could be adjusted to incorporate more sugar into it – but I found it to be pleasing on the palette as is. Since I used McIntosh apples they provided a nice sweetness so it wasn’t tart. But if you use something like a granny smith I’d suggest tweaking the sugar to subdue the tart.
Serves 8. 5 Points Plus Values.
  • 1 lb peeled sliced apples (I use McIntosh or Cortland)
  • 1 cup flour
  • ½ cup fat free egg substitute
  • 4 tbsp margarine, melted
  • 1/3 cup unsweetened applesauce
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ¼ cup walnuts, chopped
  • 1 ½ tsp cinnamon
  • 3 tbsp water
Toss peeled, sliced apples with roughly 3 tablespoons of sugar and cinnamon. Toss to coat then pile apples into a pie or cake pan.
Add flour in with leftover sugar/cinnamon mixture from tossed apples and add in remaining sugar, brown sugar, margarine, water and egg substitute and mix until well combined and blended together. The batter will be very, very thick.
Fold in walnuts until well combined, then pour mixture over the apples.
Bake for 1 to 1 hour and 15 minutes.  Pie is done when top is golden brown and the crust has hardened a bit. The pie is done when the apples aren’t watery (you should be able to tell, it’ll bubble up a bit around the crust).

Magic Apple Pie

<!–[if !mso]>st1\:*{behavior:url(#ieooui) } <![endif]–>

This is my grandmother’s Magic Apple Pie recipe. Growing up my grandma would make this during the fall season and my mother continued on with that tradition.  A few years ago I started with the tradition of making the pies – and I have even froze a few pies in the past and defrosted and baked off for 20 or so minutes for a Christmas Eve celebration.
This truly is a delicious pie – but I will admit it’s very sweet.  I make the traditional recipe for family and friends and I have lightened up the recipe for myself so I can enjoy a classic wit a twist.  The crust is more along the lines of a pancake batter and blends with the apples and cooks up to a nice crunchy top with a nice soft cinnamon/sugar apple beneath it. It’s perfect … especially warm with a scoop of vanilla ice cream alongside it.  The pie is also along the lines of an apple crumble where it doesn’t have a bottom crust.
I do want to point out crust (usually around the center) can get a little wet after a few days because it’s more of a pancake type crust. If that happens, you can always put a slice in the toaster oven, or even return the pie back to the oven in 5 minute intervals until the top crisps up again.
Keep in mind this is the original recipe so it will be higher in fat, calories and points plus values.  I have created a lighter version, which gives a similar effect but the crust is totally different. So … onto the recipe!
Serves 8. 9 Points Plus Values.
  • 1 pound peeled sliced apples (I use McIntosh or Cortland)
  • 1 cup flour
  • 1 egg
  • 1 ½ sticks margarine, melted
  • 1 cup sugar
  • 1 ½ tsp cinnamon
  • ½ cup walnuts, chopped
Preheat oven to 350 degrees.
Toss peeled, sliced apples with roughly ¼ cup sugar and cinnamon. Toss to coat, then pile apples into a pie or cake pan.
Add flour in with leftover sugar from tossed apples and add in remaining sugar, margarine, egg and mix until well combined and blended together. The batter will resemble a runny pancake batter.
Fold in walnuts until well combined, then pour mixture over the apples.
Bake for 1 to 1 hour and 15 minutes.  Pie is done when top is golden brown and slightly hardened.  Test the center of the pie with a fork – if the batter looks undercooked (it will be gooey), return to the oven in 5 minute intervals.