Whole Wheat Apple Pie

In my mom's style, used a crust for the bottom of the pie, then her crumb crust for the top.  I had never made an all-butter pie crust (usually relied on shortening for pie dough).  Found this post for the pie dough recipe.

Whole Wheat Pie Crust:
Combine in food processor: 
1.25 C whole wheat flour
2 TB flaxmeal
1/4 tea salt

Now work in 8 TB butter in the food processor.

Finally pour in 3 TB ice water and blitz to combine. Bring into a ball on a cutting board and frissage the dough.

Wrap the disc of dough in plastic wrap and freeze. Then roll out and shape into pie pan.

Crumb Crust Topping
Blizt until sandy in food processor:
1/2 C sugar
3/4 C all purpose flour
1/3 C butter

Chop up 4-6 apples (enough to fill the pie pan) into small chunks, discarding core. Peels are fine.

Toss apples with:
1 TB lemon juice
1 TB flour
vanilla extract
1 TB cinnamon

 Assembly: pour apple chunk filling into crust, top with crumb crust.

 Bake at 375 for 1 hour or so- until the crust is firm/flaky.

UPDATE: this was actually best as a handpie. Simply roll out some dough, toss in filling and crisp crumbles, then seal the dough back up on itself like an empanada.  This gives the dough more surface area to toast in the oven. Delicious. And I bet they freeze well!

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