Apple Pie | Cook for Your Life
Apple Pie

Apple Pie

Rated 4.6 out of 5
4.6 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 60 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

We like the contrast between a savory pastry and the sweetness of the fruit in this Apple Pie. And we love apples cooked with cloves, but if you prefer cinnamon, discard the cloves, and...


  • 1 recipe Basic Whole-Wheat Pie Dough
  • 1½ pounds variety of apples (Granny Smith for a tart pie, Golden Delicious for a sweeter one)
  • 1 tablespoon brown sugar, or to taste
  • 4 cloves (optional)
  • 6-ounces cold unsalted butter, cut into ¼-inch pieces
  • 1¾ cups, plus 2 tablespoons whole wheat pastry flour
  • 1 teaspoon sea salt
  • Water
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Nutrition Facts


211 cals


17 g

Saturated Fat

11 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


14 g


10 g


2 g


1 g


240 mg


  1. Preheat the oven to 375 degrees. Prepare the dough as described here.
  2. Peel and core the apples and cut them into chunks. Toss with brown sugar. Set aside.
  3. Flour a clean countertop and roll out the larger ball of dough to fit the pie plate with a little overhang. Slip the pastry disc onto the pie plate and press into the bottom of the plate to fit. Fill with the apples. Dot with the cloves, if using.
  4. Roll out the second ball just big enough to cover the fruit. Brush the edges of the lower pie crust with milk or water and lay the disk on top. Pinch the edges together to seal the pie. Trim off any excess pastry and make two slits in the top of the pie to let the steam escape. Brush the pie with milk or beaten egg to give it a slight golden glaze. Bake 35 to 40 minutes until the pastry is golden and crisp. Eat warm or at room temperature.

Chef Tips

If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier crust.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society