Photo of Apple pie by WW

Apple pie

SmartPoints® value per serving
Total Time
1 hr 35 min
30 min
1 hr 5 min



1000 g, (1kg) cut into 1cm slices

brown sugar

2 tbs

lemon juice

1 tbs


1 tbs

reduced-fat puff pastry

1 individual, (170g) just thawed

plain flour

¾ cup(s), (105g)

icing sugar

1 tbs

bicarbonate of soda

¼ tsp

99% fat-free plain yoghurt

cup(s), (80g)

skim milk

1½ tbs

raw sugar

2 tsp


  1. Preheat oven to 200°C. Combine the apple, brown sugar and lemon juice in a saucepan. Cook, covered, over medium heat for 10 minutes or until the apple is tender but still hold its shape. Sprinkle over the cornflour and stir to combine. Place the apple in a colander to cool and drain.
  2. Meanwhile, lightly spray a 24cm (top measurement) pie tin with oil. Place the puff pastry on a tray lined with baking paper. Cut out a 24cm disc from the pastry for the pie top. With a small knife, cut out small leaf shapes from the pastry disc. Place the pastry and the pastry leaves in the fridge until needed.
  3. Sift the flour, icing sugar, bicarbonate of soda and salt into a large bowl. Whisk the yoghurt and 1 tablespoon of milk in a small bowl. Stir the yoghurt mixture into the flour mixture until combined. Knead the dough on a lightly floured work surface until smooth. Roll out the pastry to make a 30cm disc. Line the prepared tin with the pastry, allowing the dough to extend 5cm over the edge. Fill with the apple mixture.
  4. Cover with the prepared disc of puff pastry, pressing the edges to seal. Decorate the edge with the pastry the leaves. Brush with the remaining milk and sprinkle over raw sugar. Bake for 55 minutes or until the pastry is golden. Serve pie warm or at room temperature.

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