One thing Zach has requested since Fall has made it’s cool entrance is an apple pie.
I mean honestly, is there really anything better than warm apple pie and good vanilla ice cream? It just SCREAMS Fall.
So — here my friends, is my first attempt at a HEALTHIER apple pie. Overall — I’d say it turned out pretty flippin’ good. I LOVE it, and guarentee this will not be the last time I attempt this pie. So I’ll let ya know if I make any tweeks or changes that make this pie even sweeter :).
Homemade Apple Pie
- 1 cup Whole Wheat Flour
- 1 + 1/2 cup of All Purpose Flour
- 1 + 1/2 sticks of butter, cut into 1/2 in cubes. COLD
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 6 to 8 tablespoons of ICE water
- 2 to 3 lbs apple of choice (many people use granny smith. I used honeycrisp because they’re my favorite, and only had about 2 lbs because I don’t like HEAPING apple pies. But that’s by choice…use more if you like the domed pies)
- 3/4 cup of granulated sugar
- 1 tablespoon of brown sugar
- 1 1/2 tablespoon of All Purpose Flour
- 1 tablespoon of cinnamon
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla
- Small bit of sugar and milk for the topping
- Combine the flour, salt, and sugar into the food processor and pulse the mixer to get everything well incorporated.
- Add the cold, cubed butter and PULSE until the mixture resembles a coarse meal with small pieces of butter intermixed.
- Start adding the ice water one table spoon at a time, pulsing until the mixture begins to clump together (this took the full 8 tablespoons for me, but that could be due to altitude and drying out)
- Remove the mixture from the food processor onto a floured, clean surface. GENTLY shape the dough mixture into two discs.
- Wrap both discs in plastic wrap and chill for at least 30 minutes
Directions: FILLING AND PUTTING PIE TOGETHER
- Preheat oven to 425 degrees and prepare your pie pan
- Peal, core, and cut apples into your desired size (I prefer thin, bite size pieces)
- Put apples into large bowl, and combine with the sugar, brown sugar, flour, cinnamon, salt and vanilla. Mixing well. Set aside in fridge.
- Pull out the crusts and let come to room temperature for about 5 minutes.
- Put a piece of plastic wrap on clean, damp surface and roll out the first dough ball. If it is tough, roll and let set for a minute, then continue rolling until you get desired thickness (about 1/4 of an inch and larger than the round pan)
- Pull the dough off the plastic wrap and put into the prepared pie pan (you can put the rolled out dough in the fridge for just five minutes to make it easier to peel off)
- Put your filling inside the dough mixture
- Repeat the steps for the second ball of dough, then place on stop of the pie.
- Cut the scraps off the side, and pinch the edges with a fork
- Brush the top of the pie with milk and sugar to brown in the oven
- Bake at 425 for 10 minutes, then lower the temperatures to 350 and cook for another 35-40 minutes.
- Let cool and enjoy!
A couple notes:
- This pie crust can be used for savory OR sweet pies (think pizza). If you want the crust to be sweeter, you may use ALL AP flour, and maybe up the sugar…but I personally liked the taste.
- A lot of recipes call for more apples than I used — so feel free to up the ante on that one. I personally just don’t like HUGE apple pies, but that’s me.
- This is a healthified version, like most of my treats :). Many recipes called for butter in the filling as well as the crust, but I personally omitted it, and quite frankly didn’t miss it.
- ICE CREAM SHOULD BE IN THE INGREDIENT LIST. YOU NEED IT 🙂
And now we have 48 hours to finish the rest of this pie. I hope we’re up to the task!
Question of the Day: What’s your favorite Fall treat?
Apple pie or crumble, for sure.