If you are anything like me then you can’t refuse the bounty of apples overflowing the farmers markets at this time of year. Or better yet, you’ve gone picking and have an abundance of beautiful fruits to use. There are Cortlands and Empires, Macouns and McIntosh, Red Delicious and Ginger Gold, Spencers, Ida Reds…. this list keeps going. I am a big fan of apples in a pie and I love to mix it up and use a variety of different apples so that each bite is different, some sweet and soft, some tart and crisp.

This particular recipe is based on the Weight Watchers version of an apple crumble pie, so it’s a bit leaner on the butter use than a typical pie. I subbed in whole wheat pastry flour for white, and I chose to use dark brown sugar in the crumble because of its intensity of flavor.



  • 1 cup whole wheat pastry flour
  • 2 teaspoons sugar
  • 1/4 teaspoon sea salt
  • 3 tablespoons unsalted butter, cut into small chunks
  • 2 tablespoons water (maybe a touch more)


  • 4 medium apples, peeled, cored and sliced 1/4-inch thick
  • 1/4 cup sugar
  • 1 tablespoon whole wheat pastry flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon apple cider vinegar
  • 1 tablespoon water


  • 2 tablespoons unsalted butter, cut into small chunks
  • 1/2 cup rolled oats
  • 5 tablespoons whole wheat pastry flour
  • 2 tablespoons dark brown sugar


  1. Place a rack in the middle of the oven and preheat to 400
  2. Spray a 9-inch pie plate with cooking spray
  3. To make the crust: combine the flour, sugar and salt in bowl of a food processor fitted with a blade and pulse to combine
  4. Scatter the butter over the flour mixture; pulse until dough resembles coarse meal. Slowly add water, adding another tablespoon if necessary, until the dough comes together
  5. Place the dough in the prepared pie pan and press it up the sides and around the bottom to form a crust; prick the bottom of the crust with a fork
  6. To make the filling: combine all filling ingredients in a medium bowl and toss gently to combine
  7. Spread evenly over the crust
  8. To make the crumble: to a food processor fitted with a blade add the oats, flour and sugar; pulse to combine, then add butter chunks, pulse again, and scatter over apples
  9. Bake for 20 minutes
  10. Reduce heat to 350ºF and continue baking until both crust and crumble are golden and apples are juicy, about 30 to 40 minutes

You’ll need to let the pie set up for about half an hour after baking before you should attempt to cut and serve it.