Triple-Apple Pie with Whole-Wheat Lattice Crust
Enjoy an updated and healthier version of apple pie this fall. Using a trio of sweet and tart apples allows you to reduce added sugar and whole-wheat pastry flour produces a fiber-rich crust.
Makes: 8 servings
Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
Pie Crust:
- 2 cups whole-wheat pastry flour, plus extra for rolling
- ½ teaspoon salt
- 12 tablespoons very cold unsalted butter, cut into ½-inch cubes
- 8-10 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 2 tablespoons coarse sugar (optional)
Pie Filling:
- 6 medium apples, a mix of Granny Smith, Braeburn and Honeycrisp
- 1 tablespoon lemon juice
- 1/3 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla
- 1 large egg white
- 1 tablespoon skim milk
Instructions
- In a large bowl, add the flour and salt. Use a pastry blender to cut the butter into the flour and combine until tiny, coated pieces of butter remain.
- Slowly add about 5 tablespoons water and combine using a wooden spoon. Add apple cider vinegar and the remaining water until dough comes together.
- Shape the dough into a round disc, then cut in half. Reshape and wrap each disc tightly in plastic wrap and place in the refrigerator for 2 hours before rolling out. You must chill the dough for 2 hours to help prevent the crust from falling apart.
- While the pie dough is chilling, prepare the filling. Peel and core the apples. Cut into ¼-inch slices so you have about 6 cups and place in a large bowl. Sprinkle with the lemon juice.
- Add the brown sugar, cornstarch, cinnamon and vanilla; toss until well combined. Set aside for 20 to 30 minutes.
- When you’re ready to assemble the pie, preheat oven to 400 degrees. Sprinkle flour on a flat surface and place one dough, disc down; sprinkle top with flour as well. (Leave the other disc in the refrigerator for now.) Gently roll out the pie dough, doing quarter turns after each roll (sprinkling more flour as necessary) until you have a 12-inch circle.
- Place dough into a 9-inch pie plate. Crimp sides with knuckle and pinch with forefinger and thumb.
- Add the apple filling to the pie plate and spoon any remaining juice from the filling over the top.
- To make the lattice crust, roll out the second disc on a floured surface as before, forming a 12-inch circle. Using a pizza cutter, slice dough into ½-inch strips and start placing on top of the pie dish, creating a lattice design; tuck or pinch dough together on the edges of the crust.
- Whisk together the egg white and milk. Brush the top of the dough with the egg wash and sprinkle with coarse sugar if using.
- Place the pie dish on a baking sheet and bake for 20 minutes uncovered at 400 degrees, then cover pie with foil and drop the temperature to 375 degrees and continue baking for about 30-35 minutes. The crust should be golden brown and the apples should look soft.
- Remove pie from oven and allow to cool completely – about 3 to 4 hours. Serve with a small scoop of vanilla gelato.
Tips & Notes
- Pie can be wrapped tightly and stored at room temperature one day ahead.
- Pie crust can be prepared and stored in the fridge up to five days ahead.
- Short on time? Purchase a frozen or refrigerated whole-wheat pie crust, then assemble, heat and eat.
Nutrition Information
Serving size: 1/8 pie|Calories: 440|Sugar: 24g|Sodium: 159mg|Fat: 18g|Saturated fat: 11g|Carbohydrates: 66g|Fiber: 8g|Protein: 6g|Cholesterol: 46mg|
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