Thanksgiving isn’t really known to be the most health conscious of holidays, but we’re here to show you that doesn’t have be the case. One of the biggest dietary concerns on holidays like Thanksgiving is the enormous amounts of dessert we consume after our massive dinners. Here’s a healthier alternative for apple pie that uses much less crust, cutting down your fat and carb intake and increases your fiber intake by utilizing the peel of the apple!
- 4 medium sized apples
- 1 pre-made 9-inch pie crust
- 1 1/2 tsp cornstarch
- 1 tbsp water
- 1/2 tsp cinnamon
- 1/4 cup granulated white sugar
- 1 egg, whisked (for egg wash)
- Preheat your oven to 350 degrees F.
- Slice off the tops of the apples and hollow out the flesh of the apple leaving about a 1/2 and inch on all the sides. Save the hollowed out flesh for the apple pie filling.
- Remove the seeds and core from the saved apple flesh and dice it.
- Dissolve cornstarch in water. In a small pot on stove, combine the diced apple flesh, cornstarch mixture, cinnamon and white sugar. Let cook for about 5 minutes or until the apples are soft and the syrup in brown and thick. This is your apple pie filling; spoon it into each hollowed out apple.
- Slice your pie crust into 1/2 inch wide strips that are just long enough to hang a little over the top of the filled apples. Weave your strips in a classic lattice formation. This will probably take about 3 strips in each direction, but use as many as you see fit.
- Brush the latticed pie crust with your egg wash and bake for about 20 or until the crust is golden brown and the apples are softened.
- Sprinkle a touch of powered sugar if desired.