I set out to make a delicious apple pie from scratch, and I can proudly say it was everything I hoped for-and more! 🍏🥧 What makes this pie stand out? Well, it’s a healthier option compared to cream pies or cakes, with only a handful of simple, whole ingredients. No artificial anything here! 🌱✨
The secret to achieving that perfect crust? Make it the day before! 🥧 Letting it chill overnight helps create that tender, flaky texture. And when it comes to apples, always go for tart apples-they give the pie that sweet-tart balance that makes each bite irresistible! 🍎
Another pro tip: Keep the apples in cold water with lemon juice while you prep the other ingredients. This helps prevent them from browning and keeps them fresh and crisp. 💧🍋
Oh, and my son was right by my side, filming the whole process 🎥. We’re definitely creating memories along with the pie! The key to success here is a cold pie and a hot oven-this little trick gives the crust its golden, crisp edge. 🔥
Here’s how it all came together:
Ingredients:
For the crust:
2 1/2 cups whole wheat flour (or all-purpose flour)
1 tsp salt
1 cup cold unsalted butter, cubed
1/4 cup cold water
1 tbsp apple cider vinegar (optional, for flakiness)
For the filling:
6-8 tart apples (such as Granny Smith)
1/2 cup coconut sugar (or any preferred sweetener)
1 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp cornstarch or arrowroot powder (for thickening)
Instructions:
Make the crust the day before:
In a food processor, combine the flour and salt. Add the cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add cold water and vinegar, and pulse until the dough just starts to come together.
Turn the dough out onto a floured surface, knead gently, and form it into a disk. Wrap it in plastic wrap and chill in the fridge for at least 1 hour (overnight is ideal!).
Prep the filling:
While the crust is chilling, peel, core, and slice the apples. Place them in a bowl with cold water and lemon juice to prevent browning. Once ready, drain the apples and mix them with the coconut sugar, cinnamon, nutmeg, and cornstarch.
Assemble the pie:
Preheat the oven to 425°F (220°C). Roll out half of the dough on a floured surface and line your pie pan. Add the apple mixture into the crust, packing it down gently. Roll out the remaining dough and place it over the apples. Trim and crimp the edges to seal, and cut a few slits in the top to allow steam to escape.
Bake to perfection:
Bake the pie for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for another 40-45 minutes, until the crust is golden and the filling is bubbling.
Cool and serve:
Let the pie cool completely before slicing, as this helps the filling set. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat! 🍨