healthy as pie.

It’s definitely fall – even in LA.  And even though I don’t really see the leaves changing colors here, I still decorate with pumpkins and eat foods that make me feel warm and cozy.


Fall is also apple picking season, and the apples look and taste amazing right now!DSC01792Which is why I decided to bake an apple pie.  This apple pie has a healthy whole-wheat crust (if an entirely whole wheat crust seems a bit too heavy for you, I’d suggest using half whole wheat and half all-purpose white flour) that I love.  The secret in the crust is the walnuts.  I use a half cup of very finely ground walnuts in the crust, and it keeps the dough flakey.  The walnuts do add some extra fat (although it’s very healthy fat – omega 3′s and protein!) so if you’d rather leave them out, that’s okay too – the dough won’t have the same flakiness, but the filling is so yummy you may not even notice!

Whole Wheat Apple Pie:

2 cups whole wheat flour (+ extra to flour work surface)
1/2 cup unsweetened applesauce
1/3 cup canola oil
8 tbsp. ice cold water
1/2 tsp. kosher salt
1 1/2 tbsp. honey/agave nectar
1/2 cup walnuts, chopped in the food processor until powder-like
6 apples (I like sweet ones – like fuji)
2 tbsp. lemon
1 tsp. cinnamon (+ a little extra to sprinkle on top of the pie!)
1/2 tsp. nutmeg
1/3 cup brown sugar (+ a little extra to sprinkle on top of the pie!)
2 tbsp. cornstarch
nonstick cooking spray
milk/soy/almond milk to brush on the pie dough before baking

Sift together the flour, powdered walnuts and salt.  Combine the oil and applesauce whisk until smooth.  Add the applesauce mixture to the flour mixture.  Add the honey.  Cut the mixture with 2 knives or a pastry blender until ingredients are well incorporated (be careful not to over-work the dough! this will change the texture and make it gummy).  Add in the water and fold it into the mixture using a spatula.  Separate the dough into two disks, one disk’s diameter should be about 1″ larger than the other’s.  Wrap each disk in plastic wrap and place in the fridge for at least 45 minutes.

Meanwhile, peel, core, and thinly slice the apples – placing them in a bowl with the lemon juice in it.  

Preheat the oven to 375.

Spray a pan with nonstick cooking spray, and add the apples and lemon juice.  Cook the apples over low heat, stirring frequently, until the apples soften and begin to give off moisture (about 7-10 minutes).  Add the cinnamon, nutmeg and brown sugar and stir to combine.  Slowly fold in the cornstarch ensuring that it is well incorporated.  The mixture should be thick, and the apples should be very tender.

DSC01803Remove the dough from the fridge and flour a work surface.  Roll out the slightly larger disk of dough until it’s flat and large enough to line the inside of a 9″ pie dish.  Line the pie dish, pressing the dough in very gently (don’t stretch the dough) and pinching the edges.  Using a fork, poke holes in the dough at the bottom of the pie dish (this will allow steam to escape while the pie is baking).  Fill the pie with the apple filling.  Add more flour to the work-surface if needed and roll out the other disk of dough.  Cut strips of the dough to form a lattice over the pie filling.  Trim the edges with a knife and press into the pie crust with a fork.  Brush the lattice with milk, and sprinkle with a little extra cinnamon and sugar.  

DSC01804Bake for 45 minutes, until lattice on top is light brown and crisp.


One Comment

  1. Bunker says:

    I really like your blog and i respect your work. I’ll be a frequent visitor.

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