Norwegian Apple Pie

Total Time
Prep 20 mins
Cook 30 mins


Ingredients Nutrition


  1. Preheat oven to 350F/180C/Gas Mark 3.
  2. Spray an 8-inch pie plate with a non-stick cooking spray.
  3. Beat the egg whites, sugar, vanilla, and baking powder until smooth and fluffy.
  4. Beat in the flour until smooth and well blended.
  5. Stir in the apples.
  6. Pour into the pie plate and bake for 30 minutes.
  7. The pie will puff up as it cooks, then collapse as it cools.
Most Helpful

This tastes like angel food cake with apples. I sprinkled a little cinnamon/sugar on the top. 2 points a slice for us Weight Watchers. This is AWESOME!

Clarymusic November 05, 2002

I'm not giving any stars becuase I do not want to affect the recipe's overall rating. I made this for Father's Day becuase my dad love apple pie, but I wanted to give him something healthier. I used a large granny smith. Here's the kicker: I used Splenda. The result: a super-flat, tough pancake. I still have half of it sitting in the fridge, but I'll most likely throw it out. As the other review states, it's like an angelfood cake where sugar is absolutely important in structure. I suggest using the sugar or even trying to sub half of it. But don't get rid of all of it or you'll end up with the super flat, tough pancake.

nomnom June 27, 2003

This was not what I expected... It was easy to make and fat free, but the taste was far too sweet for me, and for everybody who tasted it, and the texture was very moist and bland, little bit like a pudding with a harder crust, with no taste on its own, so the sugar taste in this recipe was overwhelming and cancelled the taste of the apples (I used 2 little granny smith). The result has been little bit disappointing. If I make this again, I would use half of the sugar (or even less). Also: in the Nutrition Facts for this recipe, Zaar gives 116 calories for the whole pie, but the fact is that 3/4 cups of sugar is already 400 calories... This is still a very low calories pie, though, wich is positive :)

teresaspindel March 31, 2004