Apple Pie – the Healthier Way
HEALTHIER APPLE PIE
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.
-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 gestational diabetes, healthier apple pie, healthy eating, healthy for God, healthy for him, type II diabetes, worship in body. Bookmark the permalink. 3 Comments.