Brown Sugar Apple Pie - Butter Busters

This is a low-fat apple pie from the Butter Busters cookbook era, when fat-free margarine and butter substitutes briefly took over American kitchens. The recipe trades real butter for fat-free margarine in the crust and liquid Butter Buds in the filling, which means you get the spiced apple flavor without the saturated fat of a traditional double-crust pie.

Granny Smith apples are the right call here. Their tart, firm flesh holds shape during the long bake and balances the brown sugar’s sweetness. Softer apples like Red Delicious would turn to mush before the pie finishes baking.

The brown-and-white sugar combination gives the filling its depth. Brown sugar contributes molasses notes that play off the cinnamon and nutmeg; white sugar keeps the spices from going too dark. Two tablespoons of flour mixed in thickens the apple juices into a glossy syrup as the pie bakes.

The foil-edge wrap during the first 35 minutes is what saves the crust. Without it, the rim browns long before the apples have softened. Pull the foil for the final 15 minutes so the edges catch up to the rest of the crust.

Kitchen Tips

• Let the dough rest in the fridge 15 minutes before rolling. Fat-free margarine doughs are stickier than butter and benefit from a chill.
• Slice apples thin and even, no thicker than ¼ inch. Thicker slices won’t soften enough during the bake and leave hard centers.
• Vent the top crust generously. A few slits aren’t enough; cut at least four 2-inch slashes for proper steam release.
• Let the pie cool at least 30 minutes before slicing. Cutting hot causes the filling to run rather than slice cleanly.

Variations

• Swap the fat-free margarine for real butter if low-fat isn’t a priority. The crust will turn out considerably flakier.
• Add ¼ cup of dried cranberries with the apples for a tart-sweet contrast against the brown sugar.
• Use a streusel top (oats, brown sugar, flour, margarine) instead of a top crust for a Dutch-style finish.