Sweet Treats
(^90) COOKING LIGHT
Triple-Apple Pie
HANDS-ON 3 0 M I N.
TOTAL 2 HR.
Three kinds of apples give this pie big
flavor—so you need less added sugar
and butter.
2 (9-in.) refrigerated whole-wheat
piecrusts (such as Wholly
Wholesome)
Cooking spray
(^1) ⁄ 2 cup packed light brown sugar
2 Tbsp. unsalted butter
1 Tbsp. water
(^1) ⁄ 4 tsp. kosher salt
2 Tbsp. whole milk
1 tsp. vanilla extract
1 (10-oz.) Braeburn apple, peeled
and grated
(^1) ⁄ 4 cup all-purpose flour, divided
11 ⁄ 2 lbs. Fuji apples, peeled, cored,
and cut into 12 wedges each
11 ⁄ 2 lbs. Honeycrisp apples, peeled,
cored, and cut into 12 wedges
each
1 large egg white, lightly beaten
- Preheat oven to 375°F. Roll 1 dough
into a 13-inch circle on a floured surface;
fit into a 9-inch pie plate coated with
cooking spray. Chill until ready to use. - Heat sugar, butter, 1 tablespoon
water, and salt in a skillet over medium-
high; cook 1 minute, stirring constantly.
Stir in milk and vanilla. Bring to a boil,
and cook, stirring constantly, until
thickened, about 1 minute. Remove from
heat; let stand 10 minutes.
Easy Peach Hand PiesHANDS-ON 3 0 M I N.
TOTAL 54 MIN.
When you use fresh, juicy peaches,
you don’t need to add much sugar to
get tender, sweet pies.1 (9-in.) refrigerated whole-
wheat piecrust (such as Wholly
Wholesome)(^3) ⁄ 4 cup chopped ripe peaches
3 Tbsp. light brown sugar
1 Tbsp. unsalted butter, softened
(^1) ⁄ 4 tsp. ground cinnamon
- Preheat oven to 400°F. Shape
piecrust into a ball; divide ball into 8
equal portions. Roll each portion into a
4-inch circle on a lightly floured surface.
(Cover dough circles with a damp towel
to prevent drying.) Stir together
peaches, brown sugar, butter, and
cinnamon in a medium bowl. - Spoon about 1 tablespoon peach
mixture onto each dough circle, leaving
a^1 ⁄ 4 -inch border. Moisten dough edges
with water; fold circles in half to form
half-moons. Crimp edges with a fork to
seal; cut slits in top of pies, and place on
a parchment paper–lined baking sheet. - Bake at 400°F until golden brown,
about 14 minutes. Remove and cool 10
minutes before serving.
SERVES 8 (serving size: 1 hand pie); CALORIES
146; FAT 9g (sat 5g, unsat 4g); PROTEIN 2g;
CARB 15g; FIBER 2g; SUGARS 7g (added sugars
4g); SODIUM 101mg; CALC 1% DV; POTASSIUM
1% DV
3. Combine grated apple and 1
tablespoon flour in a bowl. Add apple
wedges and remaining 3 tablespoons
flour; toss to coat. Pour sugar mixture
over apples; toss. Nestle apple mixture
into piecrust in pie plate.
4. Roll remaining pie dough into an
111 ⁄ 2 -inch circle on a floured surface.
Place over apples in pie plate. Fold
dough edge under, flute edge, and trim
off any excess. Brush egg white over
crust. Cut 6 to 8 (1-inch-long) slits in
crust. Bake on bottom rack at 375°F
for 1 hour or until browned and
bubbling. Tent with foil after 40 minutes
to prevent overbrowning, if needed.
Remove from oven; cool on a wire rack.
Cut pie into 10 wedges.
SERVES 10 (serving size: 1 wedge); CALORIES
295; FAT 13g (sat 5g, unsat 7g); PROTEIN 3g;
CARB 46g; FIBER 4g; SUGARS 23g (added
sugars 10g); SODIUM 216mg; CALC 3% DV;
POTASSIUM 0% DV
Light brown sugar
contains less
molasses than the
dark variety and
has a more delicate
flavor. Both have
15 calories per
teaspoon.