Skip Navigation LinksHome > August 2011 - Volume 5 - Issue 3 > Puffy Pancake‐Style Apple Pie
HEART Insight:
doi: 10.1097/01.HEARTI.0000403788.86856.a4

Puffy Pancake‐Style Apple Pie

Free Access
Article Outline
Collapse Box

Author Information

This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at

Serves 4; 1 wedge per serving

Figure. No caption a...
Image Tools

Don't worry about the long list of ingredients — this pie isn't complicated to make. When it's ready, enjoy a wedge with a cup of hot tea or a glass of fat-free milk.

Back to Top | Article Outline

2 tablespoons light tub margarine

2 medium apples (about 4 ounces each), peeled and thinly sliced

2 tablespoons light brown sugar

1 teaspoon grated lemon zest

¼ teaspoon ground cinnamon

½ cup egg substitute

½ cup fat-free milk

1 tablespoon sugar

1 teaspoon vanilla extract

¼ teaspoon ground nutmeg

½ cup all-purpose flour

2 tablespoons honey

2 tablespoons chopped walnuts

2 tablespoons confectioners' sugar, for dusting (optional)

Back to Top | Article Outline

Preheat the oven to 400°F.

In an 8-inch skillet (cast iron preferred), melt the margarine over medium heat, stirring occasionally. Stir in the apples. Cook for 5 minutes, or until tender, stirring occasionally.

Stir in the brown sugar, lemon zest, and cinnamon. Turn off the heat, leaving the skillet on the burner.

In a medium bowl, whisk together the egg substitute, milk, sugar, vanilla, and nutmeg. Add the flour, whisking until it is just moistened but none is visible. Don't overmix or the pie will be rubbery.

If using a cast iron skillet, pour the batter over the apples. Don't stir. If using a different type of skillet, transfer the apple mixture to an 8-inch nonstick round cake pan, then pour the batter over the apples. Don't stir.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pie to a cooling rack. Run a flat (table) knife around the side of the skillet or cake pan to loosen. Invert immediately onto a large plate. Let the pie cool for 5 minutes.

Just before serving, drizzle the pie with the honey. Sprinkle with the walnuts. Put the confectioners' sugar in a mesh sieve and shake over the pie.

Back to Top | Article Outline
Nutrition Analysis

(per serving)

Calories 240

Total Fat 5.0 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 2.5 g

Monounsaturated Fat 1.5 g

Cholesterol 1 mg

Sodium 123 mg

Carbohydrates 44 g

Fiber 2 g

Sugars 29 g

Protein 7 g

Back to Top | Article Outline
Dietary Exchanges

1 starch

1 fruit

1 other carbohydrate

1 fat

© 2011 American Heart Association, Inc.