Instead of store-bought pie crust, we made our own with most whole wheat flour and olive oil, which made the crust a lot healthier with flaky texture and delicious flavor. Now enjoy this juicy-fruity pie without feeling guilty at all.
YIELD
8 servingsPREP
45 minCOOK
45 minREADY
1 hrsIngredients
Directions
Preheat the oven to 400℉ (200℃).
Prepare the pie crust:
In a food processor, add the flours and salt. Pulse for a few times.
Gradually addd the chilled butter pieces, drizzle the oil and water into the flour while the machine is running until the dough comes together.
Turn the dough out onto a floured surface, and knead into a ball.
Divide the dough into half, wrap each half with a clean plastic wrap and put in the fridge.
Prepare the filling:
In a large bowl, add all the ingredients, and gently toss until well combined.
Roll one dough out into a 12-inch circle, line into a lightly greased 9-inch pie plate.
Place the fruit filling into the crust.
Roll the other dough out into a 12-inch circle.
Place it on top of the fruit filling, fold top of pastry under bottom pastry.
Flute the edge, trim off the extra dough around the edges. Cut the slits in several places.
Place the pan on a cookie sheet during the baking.
Bake at 400℉ (200℃) for about 55 minutes or until the apples are tender and crust is golden.
Serve warm, at room temperature or chilled with vanilla ice cream or whipped cream if desired.
TIP: Cover the edge of the pie crust with some foil during last 10 to 15 minutes of baking to prevent excessive browning.
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