Recipe Makeovers
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
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
