Apple Pie Recipe: How to Make Apple Pie from Cookies Cupcakes and Cardio

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

Pick apples from the tree, looking for tart and hard apples, about 3 lbs total.

For the egg wash, mix 1 tbsp heavy cream with 1 large egg yolk.

In a food processor, combine 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/8 tsp salt. Pulse to mix.

Add 1 cup of cold butter cut into small pieces to the flour mixture and pulse until the mixture resembles small pebbles.

Sprinkle cold water (1/4 to 1/2 cup) evenly over the mixture and pulse until the dough starts to come together.

Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for 1 hour to overnight.

Roll out the bottom pie crust to be slightly larger than a 9-inch round pie plate and place it in the pie plate, pressing it down.

Trim the excess dough around the edges of the pie plate.

In a bowl, mix the sliced and peeled apples with 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp granulated sugar, 1/8 tsp salt, and 2 tbsp lemon juice.

Fill the pie crust with the apple mixture and chill in the fridge while rolling out the top crust.

Roll out the top pie crust, leaving about an inch of overhang, and tuck it under the bottom crust.

Create a decorative edge using fingers or a fork, and cut slits in the top for venting.

Brush the top crust with the egg wash mixture.

Add decorative cutouts on top if desired and sprinkle with coarse sanding sugar.

Place the pie on a parchment-lined baking sheet and bake at 425°F for 25 minutes, then reduce the temperature to 375°F and bake for an additional hour.

Let the pie cool for 2-3 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens