This pie is a lot of work. I’m not even gonna lie. I mentioned making a pie in front of my husband (big mistake) on Thursday and two days later he was STILL asking about it. By that time my baking mood had long since passed! But being the good wifey that I am I got in to my small kitchen and made this masterpiece. An hour of prepping later, I slid the pie into the oven and collapsed from exhaustion onto the couch. Fortunately, the pie came out AMAZING and it was totally worth the labor.
A few things about this pie: coring, peeling and slicing the apples was the most time consuming. I’m naturally a really slow food prepper but add a screaming 1 year old clinging to your pants wanting to be held (she wants nothing to do with me any other time) and you’ve got yourself a good hour of prep time. Secondly, the apples I had on hand were already pretty sweet and while I did add some lemon juice to try and cut the sweetness, the pie came out almost sickening sweet. Next time I make this I am probably going to experiment with adding honey and cutting down the amount of sugar that was added. So if you’re using sweeter apples then I would definitely cut down on the sugar a bit in the filling or add more lemon juice. Just a suggestion 🙂 Check out the original recipe below and be sure to browse around Adrianne’s site as it is full of cool projects and recipes!!
WHOLE WHEAT PIE CRUST
- 2 1/2 cups whole wheat flour
- 1/2 tsp sea salt
- 2/3 cup softened butter or coconut oil
- 1/2 cup cold water
- With a mixer, mix dry ingredients and butter together until it has a crumb like consistency.
- Slowly start to add your water. You should have a pliable ball of dough. Add more flour or water as needed.
- Sprinkle surface with more flour and roll your dough out with a rolling pin.
- Once you have a flat and round pie crust transfer it to the greased pie pan.
- Trim edges of pie crust.
- Move to the refrigerator until ready to use. If using this for a no bake pie then bake at 450 degrees for 10 minutes or until it reaches a nice golden brown color.
DUTCH APPLE PIE
- 1 pie crust
- 5 cups apples, peeled and sliced or diced (i used about 5 medium apples)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 3 Tbsp. flour
- 3/4 tsp cinnamon
- 1 Tbsp lemon juice (for sweet apples)
- 3/4 cup flour
- 1/3 cup softened butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup oats (optional)
- Preheat oven to 375 degrees
- Peel and slice or dice apples.
- Mix together all the dry filling ingredients then stir in apples. Mix well.
- Pour mixture into your pie crust.
- In a separate bowl, mix together dry topping ingredients. Cut in butter and mix until crumbly. Spoon mixture evenly over pie.
- Place pie on a foil lined baking sheet to catch any juices boiling over and bade for 45 to 55 minutes.
- Let cool then enjoy!