Topless Apple Pie
My tasty Topless Apple Pie will save you a few calories and a bit of time while still giving you the delicious apple pie flavors you crave! This recipe is very simple and uses ingredients that are easy to find. Just peel and slice some apples, mix in some sugar and spices, pile them into a pre-made crust and bake! The hardest part is waiting for the pie to cool and set before digging in, because it’s going to fill your kitchen with the most delicious scent!
You may be thinking “topless pie? Oh my!” It’s topless to save some calories, but I don’t think you’ll even miss it. This pie uses less sugar than my family’s original recipe but it’s still perfectly sweet and satisfying. I’m a huge apple pie fan and this totally indulged that craving for me! Whether you’re looking for a lighter version of your favorite Thanksgiving dessert or just baking to make yourself happy, this recipe is for you. Plus, a slice of this Topless Apple Pie is just 191 calories or between 7-9 WW PersonalPoints, or just 7 Points on the new WW Points plan. To view your WW points for this recipe and track it in the WW app or site, click here!
- Apples: I used a mix of apples for this pie, but mostly Empires because that’s what I had on hand. You can use any apples that work well for baking (you don’t want to use ones that get mushy). Some recommend varieties are Cortland, Crispin, Honeycrisp, Granny Smith, Braeburn, or Ida Reds.
- Crust: I highly recommend using the Pillsbury Regular Pie Crusts I used in this recipe. They come frozen in a 2-pack already in aluminum tins. I discovered this pie crust when I made my Bacon Broccoli Quiche, and it’s not only tasty, but it is 80 calories per serving. If you can’t find that particular brand, look for a similar “regular” (not deep dish) frozen pie crust. Many store brands have something similar!
- Sweetener: I haven’t tried using sugar substitutes in this recipe but I’d imagine it would work just fine. I would suggest using a sweetener like Swerve that substitutes in a 1:1 ratio with sugar (they have both white sugar and brown sugar substitutes available).
- Topping: Although this pie doesn’t have a lattice or crumb topping, you can still add a little something if you like! I love to serve it topped with a dollop of whipped cream, but ice cream (or cheddar cheese if you’re from New England) would be great too.
Looking for more lightened up ways to satisfy your sweet tooth? Check out my Mixed Berry Pie, Gingerbread Cheesecake Cups, Blueberry Cheesecake Mini Tarts, Baked Peaches with Crisp Topping, Banana Chocolate Wonton Bites, Braided Crescent Berry Dessert Bake, Baked Stuffed Apples, Cheesecake Fruit Dip, Apple Cinnamon Cheesecake Cups, Pumpkin Pie Bites, Pecan Pie Bites, Mixed Berry Mini Tarts, Carrot Cake Cupcakes, and many more in the Dessert category of my recipe index.
Topless Apple Pie
- 9" frozen pie crust in a tin, regular not deep-dish (I use and recommend Pillsbury Regular Pie Crusts)
- 1 egg white, beaten until foamy
- 6 cups peeled and sliced apples
- 1 tablespoon lemon juice
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- Pre-heat the oven to 400 degrees. Line a heavy baking sheet with aluminum foil and set aside.
- Remove the pie crust (in tin plate) from the freezer and use a pastry brush to brush the entire surface of the frozen pie crust with beaten egg white. You won’t use all the egg white, just discard the rest. Place in the refrigerator for 15 minutes.
- Place the apple slices in a large mixing bowl. Add the lemon juice and stir to combine. In a separate small bowl, stir together the sugar, brown sugar, flour, cinnamon, salt, and nutmeg. Add this mixture to the apples and stir until the apples are coated.
- After the crust refrigeration period, place the pie crust (still in the tin plate) on the foil-lined baking sheet. Spoon the apple mixture evenly into the pie crust. Drizzle any liquid remaining in the bowl over the top.
- Place the baking sheet with the pie on it into the oven and bake for 30 minutes. Tent a piece of aluminum foil over the top to prevent the edges from getting too dark and return it to the oven for another 25 minutes until the apples are bubbly. Remove from the oven and allow to cool for at least 1-2 hours before slicing. Cut into 8 slices and serve.
5 per (1 slice = 1/8th of the pie) serving (P+ calculated using the recipe builder on weightwatchers.com)
Oops, fixed! Since the instructions for this pie are similar to my Mixed Berry Pie I updated those for this post, but I must have missed a berry reference. Thanks for the heads up!
This was delish! I used Swerve white and brown sugars to save some points. I could only find refrigerated crust (not frozen) so www afraid it would burn, but didn’t! Definitely didn’t wait 1-2 hours to cool (closer to 10 minutes), but excited to have during the week to curb cravings