Recipe 54: Healthier Apple Pie

Remember my apple pie oatmeal? I mean, you should - it was the previous recipe and so delicious. Ever since I made that a few days ago, I had been craving some good old apple pie. Problem is: I am not sure if I like the idea of it as much as I like the taste, because it is full of sugar, white flour, butter, and more sugar. So I tried making a healthy version that would still be very delicious. Instead of all the sugar that usually goes in, I just added a few tablespoons, and I used whole wheat flour instead of white flour.
I did use butter, but I made less crust so there would be more apple to it. You can tell if you see the picture above. Because I used so little crust, the bottom of the pie was too thin and my slice sort of fell apart. Note: I only used half of this recipe for my pie, because I have a very small tart pan and I have to eat it all by myself. For a regular sized pie, use this recipe as it is and it will also be thicker than mine was.
Oh, and just for the record: I mostly made this recipe for Veggies & Vanilla so I could show off my gorgeous new antique tableware! It is super kitschy, but it looks nice with the food. I love it!
For the crust:
  • Flour, whole wheat - 2 cups
  • Butter, cold - 2/3 cups
  • Baking powder - 1  tsp
  • Salt - 1/4 tsp
  • Sugar - 1 tbsp
  • Egg, yolk only - 2 pieces
For the filling:
  • Apple - 4 medium sized
  • Raisins or currants - 3 tbsp
  • Cinnamon - 1/4 tsp
  • Sugar - 2 tbsp
  • Corn starch - 1 tbsp
  • Egg, yolk only- 1 piece
  • Water - 1 tbsp
  1. In a food processor, mix all the ingredients you need for the crust. It should come out rather crumbly, but still mixed well. Put it onto a floured surface and simply press together into one sticky ball of dough. Put in the fridge.
  2. Now cut up your apples. I keep the skin on my apples whatever I make, you probably know that by now, but feel free to peel them if you want to. Cut them into thin slices.
  3. Put the apples in a bowl and sprinkle the cinnamon, corn starch, and sugar in. Get your hands in there! Make sure all slices are covered in these added ingredients equally. Now add the raisins or currants, and give another quick mix.
  4. Time to put everything together! First, preheat the oven to 350 degrees F, or 175 degrees C. Get that out of the way.
  5. Divide the dough into two pieces: about 1/5th to use as a crumb on top, and the rest to cover the bottom of the pan with. You could also to strips on top, but then you need to keep more than 1/5th of the dough apart. Now you have two options: pressing the dough directly into the pan, or rolling it out first. Make sure the dough is really firm and cold if you want to roll it out. I was a bit too impatient, so I pressed it directly into the pan. 
  6. When the dough is spread evenly throughout the pan, throw in your apple mixture. I did it very carefully, and made a nice little pattern with the skin side up, but you can definitely skip this step if you want to. The currants will probably stay behind in the bowl, so it is up to you to spread them evenly between the apples.
  7. Now take the last egg yolk in a bowl with about a tablespoon of water, and very carefully brush over the top of the apples and the crust on the sides. Add the last bits of dough, and finally cover these with the egg too.
  8. Bake in the oven for 20 to 30 minutes, or until golden brown.
Can I admit that I had this for dinner? This would be good for any meal of the day though, even for a snack. It is not fully guilt free with the butter, but at least it is much healthier than the regular version!



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