Skinny Apple Pie

My family loves apple pie.  I have been working to find a healthier version.  I came across this recipe for a gourmet apple pie in my Grandmother’s recipe box and it sounded amazing.  However…It was not a “skinny” version.  I took the ingredients of my grammy’s apple pie and cleaned it up a bit.  We gave it a shot and it was DELISH!  I hope that you enjoy it as much as we did!

Serves 8

 

 

What you need

 

Crust

1 cups whole wheat pastry flour

2 egg whites

1 tbsp. turbinado or coconut sugar

1 cup Oat Flour

1/2 teaspoon Himalayan Salt

4 tbsp. cup coconut oil, cold (optional, pure unsalted butter)

 

Filling:

3 pounds Granny Smith or Golden Delicious Apples, or combination, cored, and thinly sliced

1/2 cup coconut palm sugar, (optional other unrefined sugar)

2 tbsp. oat flour

1 tsp. lemon zest

1 egg, lightly beaten

1 tsp. cinnamon

2 tsp. pure vanilla extract

1 tbsp. Pineapple juice

Pinch ground nutmeg

1/2 tsp. ground ginger

Pinch Himalayan Salt

 

 

What you do

 

Crust:

1. Make the crust by combining the wheat flour with the oat flour, sugar, and

salt in a large bowl.

 

2. Add the coconut oil or butter and work it through the flour mixture with

your hands until it is crumbly.

 

3. Slowly add eggs, (and a little ice water if needed) until you have a stiff dough.

Form the dough into a ball, wrap in plastic, and refrigerate until firm, about 30 min.

 

 

Filling:

4. Pre heat oven to 400 degrees

 

5. Combine apples with the rest of the ingredients except for the egg. Stir until

well  combined, and allow to sit for 15 minutes or so. Stir again.

 

6. Divide the pie crust in half and roll out one half, lightly flouring the dough and

work surface. Carefully lay the dough in your pie pan.

 

7. Add the apples slices to the crust, filling it well over the top, as the apples will

bake down.

 

8. Roll out the remaining crust, and lay it over top the pie. Or, dough can be

cut into 1″ strips and crisscrossed over the pie filling.  Seal the edges by

pinching and crimping together using either your fingers or a fork. Using a

pairing knife, slice several vents into the top crust.

9. Using a pastry brush, lightly brush the dough with the beaten egg.

10. Place the pie on cookie sheet on the center oven rack, and bake for 45 min

to an hour. Check the pie every so often to make sure the crust is not too

brown.

If the pie crust is browning too quickly, loosely lay foil over the top for the remainder of baking time. The pie is done when the crust is golden brown and the filling is bubbly. Allow to cool before slicing and serving.