Whole Grain Apple Pie
Indulge in the comforting flavors of a homemade Whole Grain Apple Pie, a wholesome twist on the classic dessert. Crafted with a buttery crust made from hearty whole wheat flour, this pie is both nutritious and irresistibly flaky. Juicy slices of fresh apples are spiced with warm cinnamon and nutmeg, lightly sweetened with brown sugar, and brightened with a touch of lemon juice, creating a perfectly balanced filling. Topped with a golden, egg-brushed crust sprinkled with optional turbinado sugar, this pie bakes to perfection in under an hour. Ideal for autumn gatherings or anytime you’re craving a rustic dessert, this Whole Grain Apple Pie serves 8 and pairs beautifully with a dollop of vanilla ice cream or whipped cream.
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Recipe Information
Ingredients
- 2.5 cups Whole wheat flour
- 1 cup Unsalted butter (cold and cubed)
- 6 tablespoons Ice water
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 6 medium Apples (peeled, cored, and thinly sliced)
- 0.75 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons All-purpose flour
- 1 tablespoon Lemon juice
- 1 large Egg (beaten, for brushing)
- 1 tablespoon Turbinado sugar (optional, for sprinkling)
Instructions
In a large bowl, whisk together the whole wheat flour, salt, and granulated sugar.
Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually drizzle in the ice water, one tablespoon at a time, mixing with a fork or your hands until the dough just comes together. Form the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
While the dough chills, prepare the filling. In a large bowl, combine the sliced apples, brown sugar, ground cinnamon, ground nutmeg, all-purpose flour, and lemon juice. Mix until the apple slices are well coated.
On a lightly floured surface, roll out one disk of the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pie pan and press it gently into the bottom and sides.
Pour the apple filling into the prepared crust, spreading it out evenly.
Roll out the second disk of dough and place it over the apple filling. Trim any excess overhang, then crimp the edges of the pie to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg and sprinkle with turbinado sugar, if desired.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 143 mg | 6% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 36.9 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 335 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
