It's A Gift

…some thoughts about gifts and giving and about life in general

Tweaked Apple Pie

by admin - October 10th, 2014.
Filed under: Uncategorized.

Apple pie with healthier crust.

It certainly isn’t “health food” — it is dessert, after all. It doesn’t hurt though to make it a little more nutritious without losing the taste.

Tweaked Apple Pie
for filling: 8 med. sized apples (Granny Smith, Cortland, or Empire preferred)
2/3 c. sugar (you may substitute the sweetener of your choice, but I don’t know how it will affect the consistency of the filling).
1 tsp. ground cinnamon
2 Tbsp. unbleached white flour (you may substitute cornstarch, instant tapioca or tapioca starch)
1 tsp. vanilla extract, if desired
Pare, core, and slice apples. Mix together remaining filling ingredients and pour over apples. Mix gently and set aside while you make the pastry.

For the pastry:
1 c. unbleached white flour
1 c. whole wheat pastry flour
(if you use regular whole wheat flour it will be more of a frisbee than a pie crust)
1/2 tsp. sea salt
1/2 c. light olive oil (not EV)
4 Tbsp. cold water

Mix flour and salt with a whisk. Drizzle oil over flour mixture and blend with a fork until mixed. Sprinkle water over mixture and blend again with the fork until a dough is formed. Divide dough in half. Roll out between two sheets of waxed paper. Carefully remove top sheet and place pastry side down in pie plate. Carefully separate pastry and remaining waxed paper.
Put in filling, sprinkle with vanilla extract, if desired, and repeat process with top crust. Seal and flute the rim (I try to wrap overhanging top crust under bottom wherever possible to seal the edges). Cut slits in top crust for steam to escape. Place pie on cookie sheet (no spills on bottom of your oven!) Bake at 425ºF for 15 to 20 mins. Turn oven down to 350ºF and bake another 40 to 50 mins. until filling is bubbling. Let cool before slicing.

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