Apple Pie with Pecan Oat Topping

It's time for a new take on this ultimate comfort dessert. This recipe saves you 203 calories, 15 grams total fat and 7 grams sugars over a traditional apple pie. Top each piece with a dollop of Greek yogurt for a light and creamy à la mode.

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Prep Time
40 min
Cook Time
80 min
120 min


  • Neutral-flavored cooking spray (such as grape seed or sunflower oil)
  • 1 1/2 cups whole-wheat pastry flour, plus additional for dusting
  • 3/4 tsp sea salt, divided
  • 1 large egg yolk
  • 3 tbsp Greek yogurt
  • 2 tbsp apple cider vinegar, divided
  • 1 tbsp raw honey
  • 3 tbsp safflower oil
  • 6 Golden Delicious apples, peeled, cored and thinly sliced (1/8-inch thick slices)
  • 1/2 cup organic evaporated cane juice
  • 1/4 cup tapioca flour
  • 1 1/4 tsp ground cinnamon, divided
  • 1 oz unsalted raw pecans, chopped (about 1⁄4 cup, chopped)
  • 1/4 cup rolled oats (TRY: Bob’s Red Mill Old Fashioned Rolled Oats)


  1. Mist a 9-inch glass or ceramic pie dish with cooking spray. In a food processor, pulse pastry flour and 1/2 tsp salt until blended. Add egg yolk, yogurt, 1 tbsp vinegar and honey and pulse until combined. With processor running, slowly pour oil through feed tube and process until evenly combined. With processor running, add 1/2 tbsp ice water and process until dough begins to form a ball. If after 20 seconds dough is dry or fails to form a ball, add up to 1 1/2 tbsp additional ice water in 1⁄2-tbsp additions; stop blending as soon as dough begins to form a ball. (TIP: Make sure your ice water is really cold; pour water into a glass with ice cubes before adding to the dough.)
  2. Turn dough out onto a floured surface and use your hands to pat into a thick disk. Using a floured rolling pin, roll dough into a 13- to 14-inch circle, about 1/8- to 1/4-inch thick. Lightly fold dough in half to form a semicircle; gently fold in half again to form a wedge. Transfer to pie dish and gently unfold to cover, pressing into pie dish. Remove any overhanging pieces and reserve for patching tears if needed. Using your fingers, crimp the dough along the rim of the dish. Freeze crust for 30 minutes to 1 hour. (MAKE AHEAD: Dough can be made up to 5 days ahead. When dough is frozen in pie plate, wrap securely in 2 layers of plastic wrap and keep frozen until ready to use; do not defrost first.)
  3. Preheat oven to 425°F. In a large bowl, stir together apples, cane juice, tapioca flour, remaining 1 tbsp vinegar, 1 tsp cinnamon and remaining 1/4 tsp salt until combined. In a small bowl, stir together pecans, oats and remaining 1/4 tsp cinnamon.
  4. Spoon apple mixture into crust, spreading evenly. Sprinkle pecan mixture over top. Cover loosely with foil. Bake in center of oven for 15 minutes, then reduce temperature to 350°F and bake for 45 to 55 more minutes, until liquid is bubbling, crust is golden brown and apples offer only slight resistance when pierced with a paring knife. Remove foil and cool on a wire rack for 1 1/2 hours. To serve warm, set aside on wire rack for at least 20 minutes.

Nutrition Information

  • Serving Size 1/10
  • Calories 257
  • Carbohydrate Content 46.5 g
  • Cholesterol Content 19 mg
  • Fat Content 8 g
  • Fiber Content 5 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 146 mg
  • Sugar Content 25 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g