Whole Wheat Apple Pie with Crumb Topping

Whole Wheat Apple Pie with Crumb Topping

This pie was pronounced “the best apple pie I’ve ever tasted” by our friends when they tasted it. It has a sweet/tart cinnamon-ee filling in a buttery whole wheat crust and topped with a brown sugar and oat crisp topping then baked to golden brown perfection. Serve it with vanilla ice cream or whipped cream for a divine bite!

Prep Time40

Cook Time1

Total Time1 40

Course: Dessert

Cuisine: American

Servings: slices (1 9-inch pie)

Calories: 433kcal

Author: Jessica and Merissa

Ingredients

Whole Wheat Crust

1 cup (120 g) soft white wheat flour
1 tablespoon packed (13 g) brown sugar or granulated cane sugar
¼ teaspoon (¼ teaspoon) sea salt
6 tablespoons (85 g) unsalted butter cold
3 tablespoons (45 g) ice cold water

Apple pie filling

5-6 medium (2 lbs) apples use a sweet, crisp apples like Honeycrisp, Fuji, Gala or Pink Lady
2 tablespoons (18 g) cornstarch
2 teaspoons (2 teaspoons) ground cinnamon
¼ teaspoon (¼ teaspoon) ground nutmeg
¼ teaspoon (¼ teaspoon) sea salt
¼ cup (84 g) pure maple syrup or brown sugar (52 g)
2 teaspoons (2 teaspoons) lemon juice

Crisp Topping

¾ cup (90 g) soft white wheat flour
¾ cup (90 g) rolled oats don’t use thick rolled oats
⅓ cup packed (70 g) brown sugar
1 teaspoon (1 teaspoon) ground cinnamon
⅛ teaspoon (⅛ teaspoon) ground nutmeg
¼ teaspoon (¼ teaspoon) sea salt
½ cup (113 g) unsalted butter melted

Instructions

Make the crust

In a medium mixing bowl, combine 1 cup soft white wheat flour, 1 tablespoon packed brown sugar and ¼ teaspoon sea salt. Cut 6 tablespoons unsalted butter into slices and add to the flour. Using a pastry cutter, cut the butter into the flour until it resembles coarse crumbs.
Pour in 3 tablespoons ice cold water a little at a time and toss together to combine. Add more water if needed. You should be able to squeeze a handful of the dough lightly and it stays together. Dump the dough onto the counter and knead a couple times to bring it together (don’t overwork it). Shape into a disc and wrap in plastic wrap. Refrigerate while you make the pie filling.

Make the apple pie filling

Peel and core 5-6 medium apples. Cut into ¾ inch slices then slice each piece width wise into thin slices (so you have pieces of apple that are about ¾ inch by ¼ inch).
Place the apple pieces into a large mixing bowl. Add 2 tablespoons cornstarch, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon sea salt. Toss together until all the apples are evenly coated. Add ¼ cup pure maple syrup and 2 teaspoons lemon juice, toss until well combined.
Roll out the crust on a floured surface, lift and re-flour as needed so it doesn’t stick to the cupboard. Roll into a 12 inch circle, carefully fold the crust in half and then in half again so it is a triangle shape. Place it into a 9 inch pie pan with the point in the center of the pan. Then unfold the crust and position it evenly in the pan. Roll the edges up and flute them.
Pour the apples into the crust and spread them out evenly.
Preheat the oven to 350°F

Make the crisp topping

Melt ½ cup unsalted butter.
In a medium bowl, stir together ¾ cup soft white wheat flour, ¾ cup rolled oats, ⅓ cup packed brown sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, and ¼ teaspoon sea salt. Add the butter and stir until well combined.
Sprinkle over the top of the apples, try not to break up any big clumps.
Bake at 350° for 55-60 minutes or until the crisp and crust are golden brown and the filling is bubbly. Let cool for a couple hours before serving.

Notes

You can use hard white wheat or spelt flour in place of the soft white wheat in this recipe. Substitute by weight for the best results.

Nutrition