It’s December. Another month of parties, which means another month of desserts.
I’m not a huge pie person. (I’m more of a decadent brownie or chocolate chip cookie gal.) But, my husband and kiddos love pie… and cinnamon. So, I made this apple pie big on cinnamon and fiber-rich fruit. I like sweet apple pies, so I used Honeycrisp apples (my favorite!). And, I wanted a semi-nutritious crust, so I used white whole wheat… looks a little darker than white flour crust, but no one even seemed to notice. I had fun playing with the pie crust… my crust wasn’t perfect, but I stretched and pieced together the dough until I got the shape I want. Kitchen play-dough!
- 2 cups white whole wheat flour
- 1 tsp. granulated sugar
- ½ tsp. salt
- ¼ tsp. ground cinnamon
- ½ cup coconut oil
- 5 sweet apples (like Honeycrisp or Pink Lady), thinly sliced
- ¾ cup + ½ Tbsp. granulated sugar, divided
- 2 tsp. + ¼ Tbsp. ground cinnamon, divided
- ½ tsp. nutmeg
- ½ tsp. vanilla extract
- 2 tsp. non-dairy margarine, melted
- To make crust, combine flour and next 3 ingredients (through cinnamon). Mix in food processor or in mixer with paddle attachment. Add oil. Mix until dough becomes sticky. Divide dough into two halves and pat each into a mound, wrap both mounds in wax paper and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees F.
- To make apple pie filling, combine apples, ¾ cup sugar, 2 tsp. cinnamon, nutmeg, vanilla and margarine; mix well. In a small bowl, mix ½ Tbsp. sugar and ¼ Tbsp. cinnamon; set aside.
- Oil 9-in. deep pie pan. Roll out 1 mound of dough and place in pie pan, stretching to fit pan. Pour apple mixture onto pie crust; spread evenly. Roll out second dough and cut into 1-in. strips. Using dough, form a lattice on top of apple mixture. Sprinkle top with sugar-cinnamon mixture. Bake 50-60 minutes, or until crust is golden. Let cool for 30 minutes.
PLEASE SHARE: What are your favorite holiday pies? Please share. I’d love to hear from you!