By: Hilary Meyer
I used to think the key to a good apple pie was a butter- or shortening-laden flaky crust and lots of sugar to balance out the tartness of the apples. That was until I tried EatingWell Test Kitchen Manager Stacy Fraser’s version of deep-dish apple pie. Our resident baking maven turned my assumptions inside out. You would never know the pie she developed—minus tons of butter or shortening and loads of sugar—is much healthier than traditional versions.
Check out the slideshow above for tips on how to make your apple pie healthier plus related recipes.