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Blue Ribbon Apple Pie- Lighter Version

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“The recipe comes from a lowfat/lowcal cookbook I have. Not that it is lowfat/lowcal- just lowERfat/lowERcal then some! I made this last Thanksgiving and my brother-in-law said it was the best apple pie he had ever tasted (everyone else like it too- he just raved on and on!). I think what makes it unique from any other apple pie I've tasted is that it uses 4 different kinds of apples. I wouldn't substitute and use just one kind- then it would be just like every other apple pie!”
1hr 30mins
1 pie

Ingredients Nutrition


  1. For Crust: Combine flour and salt in a bowl.
  2. "Cut in" butter and shortening until it resembles coarse meal.
  3. Add vinegar and sprinkle with ice water, 1 Tbsp at a time, mixing with a fork in between until dough is moist and crumbly.
  4. Divide in half. Press each half together and wrap loosely in plastic wrap. Roll each into 11 inches rounds and chill 1 hour.
  5. For Filling: Preheat oven to 450°F.
  6. Combine apples and lemon juice in a large bowl.
  7. In a small bowl combine sugar, brown sugar, flour, cinnamon and salt. Sprinkle over apples in large bowl and toss to combine.
  8. Remove 1 round of crust dough from fridge, unwrap and place in a 9-inch pie pan lightly coated with cooking spray or a little butter. Allow extra dough to extend over the edge.
  9. Spoon apple mixture into crust dough. Top with remaining crust dough half from fridge (unwrapped of course). Press edges of bottom and top together to seal in the apples- making it pretty if you can! Cut 6 1-in. slits across crust dough with a sharp knife.
  10. Brush with milk and sprinkle with sugar. Place on a baking sheet and bake at 450°F for 15 minutes.
  11. Reduce oven temp to 375°F and bake an additional 45 minutes. Cover edges of crust with tin foil if they brown too much before the time is up.

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