Love the Pie

After my fun run and veggie-packed dinner, I got the urge to bake. The timing was good because earlier in the day, I received a package from Pillsbury asking me to participate in their “Love the Pie” campaign. Fall is apple season and personally I think apples taste best in PIE! Usually I make my own pie crusts from scratch, but on a busy worknight, using prepared crust was a great time saver. I was happy to see that the Pillsbury pie crust contained 0 trans fats and it was deliciously flaky! I always have trouble getting the consistency of my crusts to come out right (especially when I try to experiment with whole wheat flour…).

I began the pie process by peeling and slicing apples while watching gossip girl (I used 2 granny smith apples and 4 macoun apples).

Pie Baking

And then I followed the directions for Pillsbury’s Caramel Apple Streusel Pie (with just a few modifications!).


6 cups sliced peeled ripe apples
1 tablespoon lemon juice (juice from 1/2 lemon)
1/4  cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
3/4 cup old-fashioned oats
1 tablespoon whole wheat flour
2 tablespoons sugar
3 Tbs cold butter or margarine
18  caramels, unwrapped
5  tablespoons milk
1/4  cup chopped pecans



1) Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/4 cup sugar, the tapioca, cinnamon, salt and nutmeg. Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.

2) In small bowl, mix oats, flour and 2 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.

3) Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.

Note: Cover the edges of the crust with foil after the first 20 minutes of baking, so the edges don’t burn. And keep an eye on your pie – all oven temperatures vary.

Yum! This pie was packed with delicious things – apples, cinnamon, oats, caramel, pecan. Delish! I won’t pretend it’s healthy, but I did cut out a little bit of butter and sugar (from the original recipe) and an apple is a fruit!

Caramel Apple Streusel Pie

Love the Pie

Love the Pie

Megan and Alma

And you better believe I had a slice of warm caramel apple streusel pie after all of the dishes were done. I was very skeptical of the pre-made pie crust, but I have to admit it was very good (perfectly flaky). And the caramel-pecan topping was a nice addition to the cinnamon-y apples. I can’t wait to have another slice tonight!

Caramel Apple Streusel Pie

And now for the free stuff!! Do you like my red “love the pie” t-shirt? Well, I have 4 of them to giveaway! Four readers will get their own “Love the Pie” t-shirt, a Pillsbury pie recipe card, and some extra special goodies from me!

To enter the contest, leave a comment telling me what your favorite pie is and how you could bake it a little bit healthier. I’ll choose the winners at 5pm on Friday, November 20th.

  • i love pumpkin pie!
    i like raw version because it does not need extra time to cook and not to mention it doesn’t contain much sugar (just agave!)

  • I’m not even a pie lover and that looks good!
    That said, my favorite is a crustless pumpkin pie I make, and I really don’t know how it could be healthier because it’s already so light. This year I might try adding peanut flour for extra protein and a nutty flavor

  • Kim C.

    I never met a pie I didn’t like! that being said, when I make them at home I always use a wheat crust and use smart substitutions for sugar and butter.. but I do admit to sometimes making the “real” deal.. isn’t that why we run? for pie?(and ice cream!)

  • sals

    My favorite part of any pie is the crust, but I use whole wheat flour when I make it from scratch. Apple pie is the best!

  • I’m not a huge fruit pie person, so my favorite pie is spinach and mushroom quiche (I actully do use the pillsbury pie crust for these already, lol). It is SOOOOO good and if you top it with gruyere cheese, you are in flaky crust, egg, veggie, and cheese heaven!! I try to make it a little healthier by cutting out the number of egg yolks and use the ratio of 1 whole egg to 3 egg whites, especially if I add some cheesy goodness! 😉

  • Sara

    That pie looks so delicious! Pumpkin and apple pies are my favorite, and because I’m a celiac I have to swap wheat flour with rice or quinoa flour (extra protein!). I find that rice-flour substitutes are naturally flaky, which is always good for pies. And I usually substitute eggs with applesauce.

  • Abigail

    My favorite would have to be apple pie. I like to use a lot of cinnamon, which has been shown to prevent major spikes in blood sugar, and a little less sugar and butter than is called for. If spices are used, I find less is more with the sugar. The best advice would have to be to enjoy it to the fullest, just in moderation. Have a piece (or 2!), and get back on track tomorrow. Life is too short!

  • Allison Rentmeester

    My favorite pie is pumpkin! I always go the “easy” route with a store bought crust and they ALWAYS have hydrogenated oils in them! So from now on I am going to take the time to make the crust myself 🙂

  • j

    A few years back, I found a killer pumpkin pie recipe based on sour cream rather than evaporated milk. I sub with Greek yogurt for fantastic pumpkin pie. It’s sweetened with maple syrup too which is not only more flavorful, but also more healthy!

  • K

    That pie looks incredible!! Nice job baking that!

    My favorite pie is pumpkin. We make it a bit healthier by skipping the crust completely. We just bake it in a huge bowl – just as delicious 🙂

  • I’ve been baking “pumple” pies all fall…my roommate did me a favor, I promised her a pie and asked her what kind she wanted, and she said pumpkin AND apple! So I did some research and pumpkin-apple (pumple) pies are pretty delicious! It’s already healthy because you only have to eat one slice of pie to get both flavors 🙂 rather than a slice of each! I also use a no-roll pie crust recipe I found at Honey and Jam that’s super easy and light on the bad stuff. Yum!

  • Jen

    There’s a great bakery here that makes a mixed fruit pie that is to die for. I also enjoy apple and pumpkin pies. My way to make it healthier is to split it with Jesse.

    O and I’m coming home for Thanksgiving!

  • I’ve read that recipe before but never tried it, hope it was good. My favorite pie is cherry, but my favorite to bake is rhubarb – and since rhubarb is technically a vegetable, I consider it pretty healthy. 🙂 (But if you add strawberries you get a lot of vitamin C!)

  • I heart pie. You looks so cute and homey posing with your pie, like a modern girl meets the 50’s. I know what you mean regarding crust consistency and whole wheat flour. Sometimes it helps to use a ratio of whole wheat/all-purpose white flour to get the chemistry right.

    As for my favorite pie, it’s most definitely apple. To make it healthier, I would add more spices like nutmeg and cinnamon (brighten the flavor), and rather than going “al a mode” I would just enjoy the slice as is, with no ice cream on top.

  • Cellabella

    I love apple pie, buttermilk pie and pecan pie. Hmmm, to make it healthier, I have to admit that I wouldn’t change much, just have a smaller slice so I can still indulge in good old fashioned sugar and butter 🙂

  • Brandi

    I LOVE pumpkin pie. Instead of a regular crust and to add some flavor, I crush up ginger snap cookies and mix it with a fruit preserve or jelly instead of butter. I also use only egg whites and skim evaporated milk. It’s delicious!!

  • Julia

    I don’t know if this counts as pie, but since it’s sliceable… I LOVE blueberry swirl cheesecake, but to make it a little bit healthier I use fat-free cream cheese, I don’t add any sugar to the blueberry mix, and I make it crustless.

  • courtney

    i JUST found this recipe and am so excited to make it for thanksgiving! instead of the usual pumpkin pie, you add canned pumpkin and pumpkin pie spice to a box of angel food cake mix (this is the lazy girl’s baking). then you make frosting with cool whip + crystalized ginger. ginger and pumpkin?? yes please!

  • Jen

    I love peach pie! I’ve never made a pie before, was hoping to make one this fall (I better get on that). In terms of making it healthier, I’ve been trying to find a good flaky crust recipe that does not involve any shortening. Probably a never ending quest, but surely there is a healthy crust recipe out there!

  • Rachel

    Yum! looks great, and such cute tshirts! My fav is pumpkin, its already a “healthier” dessert option I think for Thanksgiving, but I just found this recipe for lowfat pumpkin cheesecake (uses canned pumpkin and lowfat cream cheese) that I can’t wait to try this year.

  • maren

    love pie! such cute shirts! im planning to make a pumpkin ginger pie with gingersnap streusel for thanksgiving.. to make it a bit healthier, you can of course cut down on butter or oil (maybe sub applesauce). so many desserts also overdo it on the sugar, and i can easily leave some out without compromising taste! also a healthier sub for evaporated milk, perhaps NF sour cream or greek yogurt?

  • Beth

    mmmmm that looks really tasty. My favorite pie by far is chocolate chess pie. My mom and I use to make it when I was growing up down South, but now that I have moved up North no one as heard of it =/. Oh well I still make it and enjoy it and have convinced a few others to try it and they have all loved it as well.

  • apple pie’s my favorite and i try to healthify it by making a crumbly crust on top instead of another layer of pie crust!

  • Amanda

    My favorite is pumpkin pie but to make it healthier I make it without a real “crust” amd just add a little graham cracker on top of the baked pumpkin pie part..delicious!

  • Beth

    I forgot to add that I make the chocolate chess pie healthier by cutting back on the sugar

  • Cherry pie is my absolute favorite, and I make it a little healtier by using (fresh) sweet cherries and less sugar–no pre-made cherry pie filling for me!

  • Sara

    My favorite pie is apple. I combine apple sauce with the apples as an added sweetener and to cut the sugar. I loveee apples!

  • Sarah

    Your pie looks delicious!
    I love any kind of fruit pie. Look forward to Thanksgiving baking!
    I make a crustless pumpkin souffle…easy and yummy. Also using some whole wheat flour when making pie crust.
    Cute shirt…

  • My favorite pie is definitely apple. I health it up by skipping the top crust and reducing the sugar and butter. It’s still delicious, but not quite as indulgent!

  • I love a fruit pie over a creamier one to cut back on fat and calories. Also since pie crust is the biggest culprit in the unhealthy factor, I like making crumbles or bottom-only crusts rather than pies with full crusts.
    My fave is a blueberry or blackberry low-fat oat crumble made with whole-wheat flour, rather than an upper crust of traditional pastry. Instead of ice cream or double cream on top, I’ll have a dollop of Greek yogurt! So yummy!

  • Elise

    Apple Pie looks delish- the peacans look very tempting!!

    I love Sweet potato pie- especially at thanksgiving dinner!!! To make it healthier I use fat free milk and egg whites in the filling instead of cream and eggs…love it!!!

  • Becca

    I love any type of pie that has cream cheese in it…blueberry cream cheese, strawberry cream cheese, peanut butter cup (and cream cheese!) pies….I can’t really decide! has TONS of yummy pie recipes, and a lot of them are LOW FAT, SUGAR FREE, ETC. so there are lots of ways to make them healthier!!!

  • I could not possibly pick my favorite type of pie, so it’s unlikely that I’ll win a t-shirt, but I just want to say that I like to pair pies with cinnamon ice cream! Although cinnamon does have supposed health benefits, I’m not sure I could argue that cinnamon ice cream qualifies as healthy. BUT it’s delicious.

  • yummy pie! i am not a big baker, but i would attempt to make a pie healthier by using natural sweeteners like honey and agave…

  • I love apple pie mixed with berries. To make it a bit healthier I use mostly whole wheat flour and add some ground walnuts and wheat germ to the dough. It comes out a bit hardier but more filling which helps me feel like I don’t have to eat as much.

    Apple-raspberry is my favorie and I think I’ll work on making one this weekend. Check out if you want to see the recipe Saturday or Sunday.

    You inspired me!

  • Any pie with giant crumbly crumbs on top! Apple, sour cherry, whatever! Oh wait, Key Lime is pretty awesome too!

  • Kim Hoffman

    Pumpkin is my favorite kind of pie. I’m not sure how I could make it healthier besides cutting down the butter in the pie crust and using wheat instead of all-purpose four.

  • Kyle

    My favorite pie is one of my grams’ specialties – Blueberry Cream Cheese – every family event it is requested and it’s SO EASY to make! I’ve tried to make it as healthy as possible by using low fat/fat free or sugar free ingredients and whole wheat flour but the only thing you absolutely must go full-fat on is the cream cheese!

  • Courtney

    Sometimes the healthy part involves adding rather than taking away!! Which is great when talking about pie. I love fruit filled pies so cherry, blueberry, strawberry, etc are all great. I like to add rolled oats when making the pie crust for a little extra whole grain goodness and don’t forget the pie IS made with fruit!!

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  • Anna

    My favorite pie is, by far, pumpkin! To make the pie a little healthier (and vegan-friendly), I use tofu in place of butter and eggs and whole wheat flour in the crust! Super creamy, delicious, and healthy! To make fruit pies healthier, I like to include as much real fruit as possible and skip the sugary “fruit pie fillings!”

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