Ahhh… I have always loved pies. And one of my favorites is the Apple Pie! Now I want to give you a healthy recipe that doesn’t compromise taste. Although it uses store-bought crust, it doesn’t use refined white sugar. So I call this a Fabulously Healthy Apple Pie, and I guarantee you, this recipe rocks!
a. 6 Apples or 6 cups (preferable Granny Smith)
b. 1 Tablespoon lemon juice (you can use concentrate)
c. 1/4 cup Whole wheat pastry flour but you can also use plain whole wheat, or even all-purpose flour
d. 3/4 cup Maple syrup
e. 2 tsp cinnamon
f. 1/8 tsp nutmeg
g. 1/8 tsp cloves
h. 2 tsp vanilla extract
i. 1 Tbsp butter
j. Store-bought pie crust
k. 1 eggwhite, beaten
If you’ve refrigerated your pie crust, take it out of the fridge & let it stay at room temperature. Don’t take them out of the plastic yet.
Peel apples & slice them thinly. Cut the thin slices into half. They should look like these.
Toss the lemon juice and flour into the sliced apples, and mix them to coat the apples. Set aside.
In a small pot, combine ingredients d to h. Mix them together with a whisk. Heat over low until starting to bubble at the edges whisking occasionally. Pour over apples & mix to coat apples.
Preheat oven at 375 deg F.
Prepare pie crust. In a pie pan, unfold gently one of the pie crusts on the pan. Gently push the crust into the pan so it will take its form. Use your knuckles in doing so.
Pour the apple mixture into the crust in the pie pan. Spread them evenly.
To make the lattice, put the other rolled crust on a cutting board and make 12 slices of it. Start marking at the center and then divide each side by 6 slices.
Take the outermost slices first and put them at the edges of the pie pan; one at the right and the other at the bottom.
Take another 5 slices and line them vertically over the apples. Take another slice and put it at the top horizontally and work it under and over each slice. Do the same with the rest of the 4 slices.
It should look like in the picture above. And this is how it looks when the lattice is all done.
Trim and seal edges by pinching crusts together. Take a fork and press on the sides of the lattice to flute it. Sorry but I wasn’t able to take a picture to show you.
In a small bowl, separate the eggwhite from the yolk. You will need the eggwhite only. Beat the eggwhite until foamy. Brush it generously on the lattice.
Take the butter and cut it in small slices and put them on the middle of the lattice. This is called “dotting”. No pic again, sorry.
At this time, the oven should be preheated. Put the pan in the oven and bake the pie for 45 to 55 minutes until filling is bubbly.
At around 40 mins, check to see if the pie crust has turned brown. Tent it with aluminum foil to avoid burning the crust. To tent is to put the foil over the pie to hang loosely.
I baked mine at exactly 55 mins and I just loved the crunchiness of the crust.
Take pan out of oven and let cool for about 10 mins before serving.
Enjoy! Let me know what you think by commenting below.😘