Why You'll Love It!
A healthier apple pie made with a cinnamon spiced filling, sweetened with brown sugar and a whole grain crust. Your guests won’t even know this pie is a lightened up version.
What You Need
For this apple pie you need whole wheat pastry flour, salt, butter, apple cider vinegar, apples, coconut sugar, tapioca flour, cinnamon, vanilla, lemon juice and eggs.
In food processor combine flour and salt. Cut in cold butter. Slowly add apple cider vinegar and ice water until dough comes together.
Make the Crust
Shape dough into round disc, then cut in half and reshape into disc; wrap tightly in plastic wrap and place back
in fridge for 2 hours .
Peel and core apples, then cut into slices. Toss with brown sugar, tapioca flour, cinnamon, vanilla and lemon juice.
Prepare Apple Pie Filling
Sprinkle flour on flat surface and place one disc down and sprinkle top of disc as well. Gently roll out pie dough.
Roll Out Chilled Dough
Fold the dough in half, then again creating a triangle. Move to pie dish. Unfold dough and press into plate.
Place in Pie Dish
Roll out second disc on floured surface. Slice dough into 1/2″ pieces and start placing on top of pie dish, creating lattice design.
Make Lattice Crust
Bake for 20 minutes uncovered at 400ºF. Then cover pie with foil and continue baking at 375ºF for 30-35 minutes – crust should be golden and apples look soft.
Bake Apple Pie
Remove pie from oven and allow to cool completely – about 3-4 hours. Top with
your favorite ice cream.
STORING FRESH PIE
STORING FRESH PIE
Pie can be wrapped tightly and stored at room temperature 1 day ahead. Leftovers are best kept in fridge.
Pie crust can be prepared and stored in fridge up to five days ahead.
Amazing on its own or served with your favorite ice cream!