When I made this pie, I used only whole wheat (before my gluten free, wheat free days...) and it came out flaky and divine! Nobody could tell that the crust was whole wheat and the pie was sweetened with only maple sugar. Another great thing about this pie recipe is that it can easily become vegan. Exchange the butter for Earth Balance Buttery sticks. You are sure to surprise everyone this holiday season with such a scrumptious pie!
Pie Crust
makes 1 9" pie
2-4 tablespoons ice water
2 cups whole wheat flour or spelt flour*
2 tablespoons maple sugar
1 teaspoon sea salt
1/2 cup of butter cut into 16 pieces
1 stick of Earth Balance shortening
egg wash of 1 yolk whisked with 1 tablespoon of water
*If you use spelt flour, the dough is quite sticky, you will need about 1/2 cup to 1 cup of additional flour for dusting to keep the dough from sticking everywhere. If you roll it between a sheet of parchment paper, that will help to keep it from sticking to the rolling pin as well.
In a large bowl, stir together one cup of flour, sugar and salt. With a pastry-blender, cut butter into flour until butter is dime sized. Add the shortening and do the same.
Lightly stir in the remaining flour. Sprinkle with half of the water.
With a full palm, squeeze flour together against side of bowl. Rub hands together to drop any damp flour into mixture.
Drops at a time, add just enough water to hold together, the less water the better, dry crumbs on the bottom are good!
Refrigerate while making your desired filling. Preheat oven to 425*
Place silicone mat on counter and sprinkle with flour. Cut dough in half, return second piece to fridge.
Sprinkle dough with flour. Working in just one direction, roll dough into an oval the diameter of the pie plate plus its sides. Slip a bench knife underneath the dough to loosen, then turn 90 degrees.
Roll again to form a circle. Brush off excess flour. Place pie plate to left.
Lay the 1/2 pastry, rolled out to about 1/8" thickness in the bottom of the pie pan and press it in gently to lay flat in the pan (To do this, place your palm up, place right hand below silicone mat and gently flip dough onto pie plate.)
*If you use spelt flour, the dough is quite sticky, you will need about 1/2 cup to 1 cup of additional flour for dusting to keep the dough from sticking everywhere. If you roll it between a sheet of parchment paper, that will help to keep it from sticking to the rolling pin as well.
In a large bowl, stir together one cup of flour, sugar and salt. With a pastry-blender, cut butter into flour until butter is dime sized. Add the shortening and do the same.
Lightly stir in the remaining flour. Sprinkle with half of the water.
With a full palm, squeeze flour together against side of bowl. Rub hands together to drop any damp flour into mixture.
Drops at a time, add just enough water to hold together, the less water the better, dry crumbs on the bottom are good!
Refrigerate while making your desired filling. Preheat oven to 425*
Place silicone mat on counter and sprinkle with flour. Cut dough in half, return second piece to fridge.
Sprinkle dough with flour. Working in just one direction, roll dough into an oval the diameter of the pie plate plus its sides. Slip a bench knife underneath the dough to loosen, then turn 90 degrees.
Roll again to form a circle. Brush off excess flour. Place pie plate to left.
Lay the 1/2 pastry, rolled out to about 1/8" thickness in the bottom of the pie pan and press it in gently to lay flat in the pan (To do this, place your palm up, place right hand below silicone mat and gently flip dough onto pie plate.)
If needed, gently reposition and patch pastry. Brush off excess flour.
Refrigerate.
Roll out top crust.
Remove bottom crust and pie plate from refrigerator.
Fill bottom crust with your filling (see steps below). Moisten the lip of the pie pan with water. Gently flip top crust over filling and brush off excess flour. Make sure that the crust reaches outer edges of the pie pan all around.
Trim excess pastry, then turn under and press to form and seal the edge. You can crimp decoratively if you would like.
Take a fork and prick the pie top in several places to create vents for the steam to escape. Brush top (but not the edges!) with egg wash.
Drop heat down to 375*, place the pie into the oven and bake for 45-50 minutes or until the top of the crust is golden brown and the juices inside are bubbling.
Allow to cool a bit before cutting, this allows the filling to settle.
Apple Pie Filling
5 to 6 cups of apples, thinly sliced
1/2 to 3/4 cups maple sugar (depending on how sweet your apples are)
3 tablespoons whole wheat flour, spelt flour or almond flour
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons goat butter
Refrigerate.
Roll out top crust.
Remove bottom crust and pie plate from refrigerator.
Fill bottom crust with your filling (see steps below). Moisten the lip of the pie pan with water. Gently flip top crust over filling and brush off excess flour. Make sure that the crust reaches outer edges of the pie pan all around.
Trim excess pastry, then turn under and press to form and seal the edge. You can crimp decoratively if you would like.
Take a fork and prick the pie top in several places to create vents for the steam to escape. Brush top (but not the edges!) with egg wash.
Drop heat down to 375*, place the pie into the oven and bake for 45-50 minutes or until the top of the crust is golden brown and the juices inside are bubbling.
Allow to cool a bit before cutting, this allows the filling to settle.
Apple Pie Filling
5 to 6 cups of apples, thinly sliced
1/2 to 3/4 cups maple sugar (depending on how sweet your apples are)
3 tablespoons whole wheat flour, spelt flour or almond flour
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons goat butter
Place peeled sliced apples in a bowl. Mix together the sugar, flour, salt and cinnamon. Pour over sliced apples and mix.
Fill the bottom crust in the pie pan with the apples and pat down with a spoon. Dot the filling with pieces of butter.
There you go! An apple pie that is wholesome but does not lack in taste! (Thank you again Erin for this wonderful recipe... mmm, my mouth is watering just thinking about how tasty this pie is).
If your family has a gluten allergy, you can adapt this recipe to your specifications. I have not attempted to make this gluten free, but I know my friend Erin has, I've eaten her gluten free version. Any tips that I get on how to make a great gluten free crust I will pass on. They can be a bit more difficult to work with, although it is possible.
Bon Appétit!
Chef Momma
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