Fat Free Apple Pie Recipe: Flaky Crust Without the Butter

This pie delivers a flaky crust without a single gram of fat, proving that traditional butter isn’t the only path to perfection. The secret lies in smart substitutions and precise technique.

By using applesauce and Greek yogurt in the dough, we achieve layers that crisp beautifully while keeping the filling spiced and tender. The result is a classic apple pie that satisfies without compromise.

Ingredients for Fat Free Apple Pie

Flour, applesauce, and yogurt create a crust that defies expectations with zero fat.

The applesauce and Greek yogurt are non-negotiable here—they replace fat while delivering moisture and structure. Fage or Chobani non-fat Greek yogurt are reliable brands. For applesauce, Mott’s unsweetened is widely available. The flour should be all-purpose, unbleached if possible—King Arthur is a solid choice for consistent results. Always use ice water to prevent the dough from toughening.

No unsweetened applesauce? Sweetened works at half the amount (reduce added sugar in filling by 2 tbsp). Out of Greek yogurt? Non-fat plain yogurt at one-third more volume (strain through cheesecloth for 10 minutes first). For the apples, Honeycrisp or Fuji can sub for Granny Smith if you prefer a sweeter filling. The cornstarch can be swapped for tapioca starch at the same amount.

The unbaked pie crust can be refrigerated for up to 2 days or frozen for 1 month. The assembled pie is best baked and eaten the same day, but leftovers keep 3-4 days at room temperature covered. The filling thickens as it cools, so allow at least 2 hours before slicing.

Step-by-Step Instructions for Fat Free Apple Pie

This method ensures a flaky crust and perfectly spiced filling without any added fat.

Step 1: Prepare the Fat-Free Pie Crust

In a large bowl, combine the 2.5 cups All-Purpose Flour, 0.25 cup Granulated Sugar, and 0.5 tsp Salt. I whisk these dry ingredients thoroughly to ensure even distribution of the salt and sugar throughout the crust.

Add the 0.75 cup Unsweetened Applesauce and 0.5 cup Non-Fat Greek Yogurt to the dry mixture. Stir with a wooden spoon until the dough begins to come together, then gradually incorporate the 0.25 cup Ice Water, one tablespoon at a time, until a shaggy dough forms. The dough should hold together when pressed but not be sticky.

Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Divide into two equal portions, shape into discs, wrap in plastic, and refrigerate for at least 1 hour. This resting time allows the flour to hydrate and the dough to relax, making it easier to roll out.

Step 2: Make the Spiced Apple Filling

Peel, core, and thinly slice the 6 whole Granny Smith Apples—I aim for slices about ¼ inch thick for even cooking. Toss the apple slices immediately with the 1 tbsp Lemon Juice to prevent browning and add a bright note to the filling.

In a separate bowl, combine the 0.75 cup Brown Sugar, 2 tsp Ground Cinnamon, 1 tbsp Cornstarch, 1 tsp Vanilla Extract, and 0.25 tsp Nutmeg. Sprinkle this mixture over the apples and toss until every slice is evenly coated. The cornstarch will thicken the juices released during baking, creating a luscious filling.

Let the filling sit for 15-20 minutes at room temperature. This gives the apples time to release some of their juices, which will combine with the sugar and spices to create a flavorful syrup.

Step 3: Assemble and Bake the Pie

On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Trim the edges, leaving about ½ inch overhang. I use a fork to dock the bottom crust—this prevents air bubbles from forming during baking.

Pour the apple filling into the crust, arranging the slices as evenly as possible. Roll out the second disc of dough and place it over the filling. Trim, then crimp the edges to seal. Cut 4-5 slits in the top crust to allow steam to escape. For extra flakiness, brush the top crust lightly with water and sprinkle with a pinch of granulated sugar.

Bake at 375°F for 50-60 minutes until the crust is golden brown and the filling is bubbling through the vents. If the edges begin to brown too quickly, cover them with foil or a pie shield. Let the pie cool for at least 2 hours before slicing to allow the filling to set completely.

Flavor Customization for This fat free apple pie

Sweetness Adjustments

For a sweeter pie, increase the brown sugar in the filling to 1 cup. This works especially well with tart apples like Granny Smith. I often add 2 tbsp honey to the filling for a natural sweetness boost.

Spice Variations

Swap the ground cinnamon for apple pie spice—use 2.5 tsp for a more complex flavor. For warmth, add ¼ tsp allspice or ¼ tsp cardamom to the filling mixture. These spices complement the apples beautifully. 🌟

Crust Flavor Boosters

Add 1 tsp lemon zest or 1 tsp orange zest to the dough for a bright citrus note. For depth, mix in ½ tsp almond extract or ½ tsp maple syrup with the wet ingredients. These small additions elevate the crust’s flavor without adding fat.

Texture Enhancements

For extra crunch in the topping, sprinkle 2 tbsp rolled oats or 2 tbsp crushed walnuts before baking. If you prefer a thicker filling, increase the cornstarch to 1.5 tbsp. This helps bind the juices more effectively.

Fruit Additions

Mix in 1 cup sliced pears or 1 cup dried cranberries with the apples for added complexity. For a tropical twist, add ½ cup diced pineapple. These fruits pair wonderfully with the warm spices. 💛

Dairy-Free Option

Replace the Greek yogurt with unsweetened almond yogurt or soy yogurt. The texture remains similar, and the crust still holds its shape. I recommend Silk or Kite Hill brands for best results.

Frequently Asked Questions