Recipe Makeovers

Lighter, healthier, but just as tasty: See how we made over these favorite dishes.

Recipe Makeover: Our 1987 Apple Pie

Could new kitchen techniques improve on one of our very first recipes? Yes, with a secret ingredient in the crust. By Sidney Fry, MS, RD

Lighter Apple Pie
Photo: Brian Woodcock

Lighter Apple Pie

One of our first apple pies after launching this magazine had an interesting walnut crust, filled with healthy fats and nutty flavor. But to save 300 calories, the Test Kitchen had simply removed the bottom crust, yielding a sort of cobbler.

We liked and kept the walnuts but decided we were willing to serve up a few more calories if we could get back that bottom crust. Yes, there are a few more calories than in 1987, but our new pie still has only half those in a typical bakery pie.

The Crust
1987 | Just a top crust, more of a cobbler than a pie
2012 | Double-crusted, fluted, and delicious

The Fat
1987 | Walnuts, margarine, and shortening
2012 | Walnuts and just enough butter

The Calories
1987 | 209 per slice
2012 | 281 per slice

View Recipe: Walnut-Crusted Apple Pie

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