Healthier Version of Momma’s Famous Apple Pie

My mom had a recipe dated 1958. It has turned into my famous apple pie recipe. I converted it to a healthier version and it’s so delicious!

My annual apple pie is normally cooked in the fall, but we’ve been in the middle of a kitchen remodel. After six months I finally have an installed oven!

Valentine’s Day turned out to be hectic, so this pie was cooked several days afterwards. I love my readers and want to share this recipe with you as a belated Valentine’s Day gift.

I used this instead of white sugar.
I used this instead of brown sugar.
I used this instead of white flour.


1 cup organic raw cane sugar
1/2 cup organic coconut sugar
3 tablespoons almond flour
Pinch of sea salt
*2 teaspoons cinnamon
6 tablespoons butter, melted (next time, I will decrease to 4 tablespoons)
One box of Pillsbury pie crust (a box contains two crusts)
Approximately 8 apples (it will depend on the size of your pie pan)


Roll out one pie crust in the bottom of pie pan.

Melt butter and set aside.

Mix both sugars, flour, salt, and cinnamon. Add melted butter and stir well.

Peel and cut up enough apples for one pie.

Place half of the apples in the bottom of pie crust and add half of the sugar and flour mixture. At the other half of apples and top with remaining sugar and flour mixture.

Place second pie crust on cutting board and decorate. I used a toast press to decorate, but you could use cookie cutters. Do not press hard enough for crust to fall apart.

Place crust on top. Turn outside edge of pie under and pinch edges of two crusts together.

To flute the edge of pie, I used the opposite end of a butter knife on the outside and my forefinger and thumb on the inside.

Sprinkle top with cinnamon and raw cane sugar.

To avoid burning the edges of pie, place foil underneath and loosely bring it to top to cover the fluted edges. Use your hands to scrunch the foil so that the fluted edge is the only thing that’s covered

Bake on 400 degrees for 50 – 60 minutes or until golden brown.

When taking this photo, I did not notice the image on my dishes, of the boy carrying baskets of apples. 🙂


*According to the USDA, consuming roughly one half of a teaspoon of cinnamon per day or less leads to dramatic improvements in blood sugar, cholesterol, LDL-cholesterol and triglycerides.

Dinner in a Jar: Healthier Version of Momma’s Famous Apple Pie ©Camelia Elliott
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