This 3-point WW-friendly Dutch Apple Pie will impress you with its simple and delicious flavors.

If you’ve never tried Dutch apple pie before, you’ve definitely been missing out. This type of pie has a scrumptious, buttery crumb topping that is to die for! Not only is it tasty, but it’s also easy to make. Since the topping is essentially a streusel, that means there is less dough for you to roll out. For this recipe, we’ll make just enough crust for the pie shell to hold the apple filling.

And speaking of the filling, it’s full of perfectly tender Granny Smith apples. It has the ideal balance of sweetness and tartness. This recipe is certainly made for dessert lovers and can be enjoyed any time of year, but especially around the holidays. If you love comforting dessert recipes like this one, you can check out my dessert recipe collection, which has plenty more sweet treats for you to try out. Everything is low in points, too, so you can stay on track with your goals.

Why You Should Try This Recipe

It’s delicious! With a lightened-up crust, cinnamon-y apple filling, and crumble topping, this pie is a show-stopper.
It is low in fat. Believe it or not, each serving only has 3.4 grams of fat, which is much lower than the average apple pie!
The filling is foolproof. Since the filling is partially cooked on the stove first, you can ensure it is thick enough and won’t be watery. It also cooks out the starchiness of the flour and softens the apples, lending to perfect texture and flavor.

Recipe Overview

Serving Size: 1 slice (252 g)
Number of Servings: 8
Time to Cook: 1 hour 10 min
WW Points Per Recipe: 3 WW points per serving, 27 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)

Ingredients in WW Dutch Apple Pie

Apple Filling

3 lbs Granny smith apples, peeled and sliced (or preferred baking apples)
2 tbsp Lemon juice
1/3 cup Preferred brown sugar substitute (use a 1:1 ratio replacement)
1/3 cup Preferred granulated sugar substitute (use a 1:1 ratio replacement)
1/4 cup All-purpose flour
1 1/2 tsp Ground cinnamon
1/2 tsp Ground nutmeg

Crumb Topping

3/4 cup All-purpose flour
1/4 cup Preferred brown sugar substitute (use a 1:1 ratio replacement)
1/4 cup Preferred granulated sugar substitute (use a 1:1 ratio replacement)
1/4 tsp Table salt
5 tbsp Light butter substitute
1/2 tsp Ground cinnamon

Pie Crust

3/4 cup Self-rising flour
3/4 cup Nonfat plain Greek yogurt
1 1/2 tsp Vegetable oil

Instructions for making WW Dutch Apple Pie

Preheat oven to 375F. Make the crust by mixing the three ingredients (reserve a couple of tablespoons of flour for rolling out). Start by adding slightly less Greek yogurt and adding more if needed until a dough forms. If dry, add a splash of water to bring the dough together.
Gently knead the dough in the bowl for about a minute until smooth, then transfer to a piece of lightly floured parchment paper and roll it out thinly, large enough to cover a 9.5-inch pie dish. (If sticky, refer to the tips section).
Transfer the rolled-out dough to a greased 9.5-inch pie dish and peel the parchment away. Put a new piece of parchment and fill it with pie weights (such as dried beans or rice). Bake the shell for 15 minutes, then remove the weights and parchment. Poke with a fork and bake for about 5 more minutes until the surface is set.

4. To prepare the filling, add the apples to a large pot and cook over medium heat to release some of their moisture (about 3 to 5 minutes). Then, add the remaining ingredients and cook for a few more minutes, stirring constantly. This will help eliminate the raw taste of the flour and slightly soften the apples. Taste the mixture and adjust the cinnamon or sweetener according to your preference.

5. For the crumb topping, mix all of the ingredients with your hands until a crumbly mixture forms. You don’t want to overmix because a dough will form.

6. Transfer the apple filling to the empty crust and then sprinkle the crumb topping over the top. The crust edges will likely already be golden enough, so wrap the edges of the pie in foil or use a pie crust shield to protect them.

7. Bake the pie for 40-50 minutes, until the apples feel fork tender and the topping is baked through. If needed, you can broil on low at the end of baking to give the topping a deeper golden color.

8. Allow the pie to rest for 1-2 hours before slicing into it so it can set.

Variations and Substitutions

Real Sugar vs Sweetener: You can use real brown sugar and granulated sugar if you prefer. Use the same amounts as you would sweetener, and keep in mind that it will increase the WW points.
Dutch Apple Pie with Pre-Made Crust: You can certainly use a ready-made pie shell if you want to save time. You can simply follow the recipe for the filling and topping.
Dutch Apple Pie with Raisins: If you have extra points to use up, you can mix some raisins into the filling mixture to add flavor and textural contrast.
Self-Rising Flour: The crust will not properly bake with AP flour. If you don’t have self-rising flour, you can make your own by adding 1 tsp baking powder and ¼ tsp salt to the ¾ cup AP flour.
Mini Dutch Apple Pies: You can easily turn this recipe into miniature pies by using muffin cups or even ramekins. With muffin cups, you would get significantly more than 8 servings, which would lower the points.

Tips and Tricks for Making WW Dutch Apple Pie

If the pie is getting too dark while baking, you can cover it towards the end of baking until the apples are cooked through.
Be careful not to overmix the crust dough, as it will be tough and overly chewy after baking. You just need to mix until it comes together and gently knead for about a minute until smooth.
I like to roll the pie dough on a piece of parchment or plastic wrap so I can flip it into the pie dish and then peel away the parchment. This is easier than trying to lift it without tearing the dough in the process.
If you don’t par-bake the crust, it might be soggy or not bake through with all the weight of the apples on it. This is why I highly suggest following the recipe and par-baking it with weights. The weights are also necessary so it doesn’t shrink or puff up.
If the dough is sticky and you have used all your flour, you can grease your hands/the dough with some avocado cooking spray to make it easier to work with and roll out. (You can also add more flour and adjust in the WW app). Making sure the dough is cold and rolling it between two pieces of parchment will help a lot, too.

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