With the holidays approaching I have been wanting to try out a homemade apple pie using the two ingredient dough. 2ID is just a mixture of self-raising flour and plain non fat greek yogurt, it is freestyle friendly since the yogurt is a zero point food. There are so many things you can create with the dough, *here’s my tip, It is usually equal parts flour to yogurt but I find just a tiny less yogurt helps it not be too sticky. I was pleased with the outcome of this tasty apple pie, it came together very easily and baked well, your house will smell amazing! It’s not like typical flaky pie crust by no means so if that is what you are after you might not enjoy this but it is a great alternative and keeps points nice and low, just 4 smart points per serving on WW freestyle.

2ID Apple pie

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Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Servings 8


  • 1 cup self raising flour
  • 1 cup non fat plain greek yogurt
  • 8 cups of diced apples
  • 2 Tbsp fresh lemon juice
  • 1/3 cup brown sugar
  • 3 Tbsp white sugar
  • 1/4 cup flour
  • 1.5 tsp cinnamon
  • 1/2 tsp nutmeg
  • Egg for brushing the top of the pie
  • Coarse sugar for topping *optional


  • First, you need to make your 2 ingredient dough, mix your 1 cup of flour with yogurt *I find using just a tiny bit less yogurt than flour helps it not be too sticky. Mix well and form into a ball, seal with some plastic wrap and refrigerate for 30 minutes.
  • While your dough is chilling you can peel and dice your apples.
  • Preheat oven to 375F
  • You want to separate your dough into 2 balls, mine weighed about 7oz each
  • Dust a flat surface with some flour and roll out your first dough ball, you want to roll it out as thin as you can. Spray a 9 inch round dish with some non stick spray and then place your rolled dough into the dish. Pre bake the bottom shell for 5 minutes.
  • In a bowl mix your diced apples with the lemon juice, brown sugar, white sugar, flour, cinnamon and nutmeg.
  • Let your bottom shell cool down for a few minutes, in the meantime, you can roll out your top piece.
  • Place apples into the dish then cover with top dough layer * make a few cuts in the middle of rolled out doughto let air out while baking, I did this before placing dough on top of apples.
  • Brush top of dough with some of your whisked egg and sprinkle some coarse sugar on top, bake in the oven for 45 minutes.
  • Let cool for 5-10 minutes before serving, serves 8
  • *Refrigerate or freeze leftovers, the dough will not hold up as regular flaky pie crust would.
  • *Note- at 45 minutes in the oven the apples will still have a slight crunch to them still, if you prefer super soft apples then you can pre-cook them in the oven for about 15 minutes.


Personal Points- 4-6 depending on your 0PP foods 
Freestyle SP- (blue & purple) 4 using WW recipe builder
Smart Points- (green) 5 using WW recipe builder
Points Plus- 3 using PP calculator
Nutritional info... Calories 181...Fat 0.4g..Sat fat 0.1g...Carbs 42.6g...Fiber 3.6g...Sugar 24.7g...Protein 3.6g using My Fitness Pal *this includes all ingredients, apples included so the counts are higher, old SP & PP were determined before entering the apples
Tried this recipe?Let us know how it was!



  1. Hi! Super excited to try this out and have a question. I was thinking of making small mini pies (in a muffin tray) using this recipe and wondered if you think the baking time would be different for that? Also, do you think I would still need to do the 5 minute pre-bake? Thanks so much.

    • Drizzle Reply

      Hi Katrina, that’s a fun idea 🙂 I would do still do the pre-bake cause the 2ID can be funny I find.. Baking time might not be as long but you still need to account for the apples being cooked, you can cook them in the microwave or air fryer even for a bit beforehand

    • Drizzle Reply

      The 2ID, not really, I mean to get that flaky you are after you need to add butter or shortening and neither are point friendly

  2. I decided to change my 2 ingredient dough. here it is…3/4 cup self rising flour, 2/3 cup Fago 0% Plain Non Fat Greek Yogurt, 1 Tablespoon vegetable oil. Same 2 points for 1 sixth of the dough. Oh go good. Definitely my 2ID has turned into a 3 ID. Love it!

    • Thanks for the tip! I will try this, did you find adding the oil made it flaky?

  3. Elizabeth McGarry Reply

    Do you know if you can make this ahead and freeze it?

    • Drizzle Reply

      HI, I have never tried it but I’d like to think you could.. I don’t see why not

  4. dawn Smith Reply

    Tried with gluten free flour… It’s best gluten free pastry I have made to work with… Will taste it later with dinner.

  5. Are you going to adjust this for the new points system?
    Thank you!

    • Drizzle Reply

      I will eventually but I can only give ranges as everyone has different 0PP foods so it is impossible for me to know what each individual has in their 0PP list, also I am only 1 person so it will take me time to update my recipes, I have over 500 recipes

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