A Healthy Apple Pie Recipe for Any Holiday

You don't need buckets of sugar and fat to make apples taste delicious, and this recipe is proof.

October 9, 2014
Mitch Mandel

It's time to re-define pie. Pie isn't mountains of sugar smothering otherwise healthy fruit. Pie isn't globs of "fruit" filling from a can. Pie can–and should–fit into a clean eating regemin so that you can savor the flavor without the guilt, sugar crash, or belly bloat. In her book, The Healthy You Diet, Dawna Stone offers up 100 recipes for breakfast, lunch, dinner, and dessert that are delicious, satisfying and clean. Even if you are watching what you eat, you don't have to miss out on favorite treats. You just have to be smart about it.

More: 6 Things You Didn't Know You Could Do with an Apple


Satisfy your craving for pie with this Apple-Walnut Tart, sweetened with in-season apples, maple syrup, and—of course—cinnamon!

Apple-Walnut Tart

Makes 6 servings


1½ teaspoons flax meal
1 Tablespoon water
2½ cups walnut pieces
¼ teaspoon sea salt
2 Tablespoons coconut oil
2 Tablespoons maple syrup

4 large apples, peeled and thinly sliced
3 Tablespoons maple syrup
3 Tablespoons orange juice
½ teaspoon ground cinnamon

1. Preheat the over to 375 F. Lightly oil the bottom and sides of a 9-inch tart pan with a removable bottom, or a 9-inch pie plate.  

2. To make the crust: In a small bowl, combine the flax meal and water, stir well, and set aside for 10 minutes as it forms a gel. 

3. In a food processor, combine the walnuts and salt. Process until sandy. Add the oil, maple syrup, and reserved flax mixture and pulse to combine. Press the crust mixture into the bottom and up the sides of the pan. Bake for 12 to 15 minutes, or until the edges are golden brown. Let the crust cool for at least 10 minutes. 


4. To make the filling: In a large bowl, toss the apples with the maple syrup, orange juice, and cinnamon until they coat the fruit. Lift the apple slices from the syrup and reserve both the apples and the syrup. 

5. Arrange the apples in concentric circles in the prebaked crust and bake for 30 minutes. Cover the tart with foil and bake for an additional 20 to 25 minutes, or until the apples are tender. Meanwhile, in a small saucepan over medium heat, heat the reserved syrup until it reduces to 3 tablespoons or a light syrup. Drizzle the syrup over the hot apples. Let the tart cool just until warm, or chill, if desired.