Apple Pie – the Healthier Way

Some of the ingredients for the pie we make!


Whole Wheat Pie Crust:

(double this for top and bottom of a regular pie, or lattice-work pie)

Preheat oven to 425 degrees

-2/3 cup white whole wheat flour

-1/2 cup old-fashioned oats, finely ground

-2 tsp. agave

-1/2 teaspoon salt

-1/3 cup cold butter, cut into small pieces

-2 TBS very cold water, or as needed

Combine flour, ground oats, agave, and salt in medium bowl.  Cut in butter with a pastry blender or two knives until mixture is crumbly.  Sprinkle with water; blend together with a fork until mixture holds together.  Shape dough into ball; place on lightly floured sheet of wax paper.  Top with additional piece of wax paper; roll out dough to 1/8- inch thickness.  Remove top sheet of wax paper and invert dough into 9-inch pie dish, slowly peel away wax paper.  Trim excess crust and turn edge under – crimp as desired.

Apple Pie:

-1/2 cup unsalted butter

-3 TBS whole wheat white flour

-1/4 cup water

-1/2 cup agave

-1/2 cup sucanat

-8 Granny Smith apples peeled and thinly sliced

Melt butter in saucepan.  Stir in flour and form paste. Add water, agave and brown sugar, and bring to a boil.  Reduce temp and let simmer.

Fill pan with crust with sliced apples, mounded slightly.  Pour liquid over apples and top with crust.

Bake 15 minutes in preheated oven, then lower temp to 350 degrees.  Continue baking for 35-45 minutes, until apples are soft, and crust is browned.


Posted on August 8, 2011, in Food To Try, Label Reading, Truth and tagged , , , , , , . Bookmark the permalink. 3 Comments.

  1. This looks yummy! What is your general rule of thumb as far as when you would use agave (liquid) as appossed to a grain sugar like sucanat?? I haven’t started using these sugars yet, I have been just using half of what the recipe calls for with regular white or brown sugar. I have enjoyed using oatmeal a whole lot more in baking recipes and whole wheat white flour as well, my family and I can’t taste the difference, still very yummy, just better for you 🙂

  2. Well you’re supposed to use 2/3 cup of agave for one cup of white sugar, and I was honestly concerned about it being “too runny” in some things (like mixing it with cream cheese), but it hasn’t been an issue. If a recipe calls for both brown and white sugar, I substitute like above (sucanat for brown, and agave for white). The sucanat says “organic brown sugar” and has more of a molasses taste – but can be used as a white substitute if color doesn’t matter to you. While the sucanat looks grainy – it dissolves quickly just like normal sugar.

  3. Awesome, thanks for the helpful tips 🙂

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