Classic Apple Pie

Last month I decided to dust off my pie making skills, just in time to feed hungry singers and wedding guests. As I type I am making Thanksgiving pies.

Even though I used mostly whole wheat flour this crust was so well behaved! It rolled out perfectly the first time and came out delicate and flaky. I also used the best Strauss butter and made sure to chill all the crust ingredients including the bowl. While not difficult, it's super time consuming to cut in the butter, next time I'm going to try the food processor.

The filling was great, classic and simple. Baked down to the perfect consistency. The first time I used apples from a friend's tree, the second time was even better with real crisp, tart baking apples instead of these mild, sweet apples. Right now I'm trying a hand picked pie blend from my friendly farmer's market apple purveyor.

Pictured here is a lattice crust, and maybe you can see the cute little stars on the one in the background... check out allrecipes.com or foodnetwork.com for advice on how to decorate your pie and all the other subtleties of pie-making.

I stole some classic recipes off allrecipes and made just a few healthier substitutions. I've linked to give credit where credit is due.

Whole Wheat Crust
original recipe

Makes 1 9-inch crust
Double the recipe for double crust pie.
I found a tripled recipe was plenty for two bottom crusts and two lattice tops.

1 cup whole wheat pastry flour
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for at least 2 hours.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.


Perfect Apple Pie Filling
original recipe

7 cups thinly sliced peeled baking apples
3 tablespoons lemon juice
1/2 tsp lemon zest
1 1/4 cup sucanat (unrefined sugar)
1/4 cup whole wheat pastry flour
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons butter, diced
1 egg yolk
1 tablespoon water

As you slice apples, toss them in a bowl with the lemon juice. Combine sucanat, lemon zest, flour, cinnamon, salt, nutmeg, and ginger. Add to apples and toss. Pour into crust; dot with butter. Top with another crust (making sure to cut slits or cut out shapes) or create a lattice pattern. Trim, seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly. (You may want to use a crust saver... use pieces of aluminum foil or a specially designed piece to cover the edges towards the end of the baking time.)

Let it cool, serve warm with freshly whipped cream!