This healthy apple pie seamlessly blends a flaky crust crafted from whole wheat flour, a lusciously sweet apple filling devoid of refined sugar, and a comforting walnut crumble topping that harmonises all the rich autumnal flavours into one divine dessert.
Tips to Make Healthy Pie Crust
- Keep It Chill: Prioritise the use of ice-cold ingredients and allow the dough to chill for a minimum of half an hour. Shape the dough into a 1-inch-tall circle before refrigerating, placing it between two generously sized sheets of plastic wrap.
- Temper the Dough: Before rolling out the dough, allow it to reach room temperature for approximately 15 minutes. This crucial step ensures the dough is pliable and ready to be shaped into a flawless crust.
Why Use Whole Wheat Flour?
Whole wheat flour preserves the bran, endosperm, and germ of the grain kernel, ensuring a rich source of essential vitamins, minerals, fibre, protein, and healthy fats. By harnessing the power of whole grains, you amplify the nutritional value of your pie crust, elevating its health quotient.
Coconut Oil in Vegan Baking
Pie crust can be made with different types of fat – butter, shortening, olive oil, coconut oil, or a combination of those. Coconut oil is the perfect vegan choice because of its very mild flavour, and the fact that it hardens in the fridge. This is crucial for making a flaky crust.
Make sure you put your coconut oil in the fridge before you use it, and then cube it like you would with butter. When the hard coconut oil later melts in the oven, it creates little pockets that make the crust extra flaky
How to Make Healthy Apple Filling
Prepare the filling while the dough chills in the fridge. All you need to do is combine all the ingredients, and then let them rest for a while. This give the apples enough time to release sweet juice, which creates an extra bubbly filling when the pie bakes.
Which Apples Should I Use?
Select a harmonious blend of sweet and tart apples to elevate the flavour profile of your pie. Opt for a combination of Fuji, Gala, and Granny Smith apples, each contributing its unique characteristics to create a tantalising symphony of taste and texture.
Healthy Apple Pie
Ingredients
- 1 cup (120g) white whole wheat flour
- ½ teaspoon salt
- ½ cup (65g) coconut oil, chilled and cubed
- 2 teaspoons vanilla extract
- 5 tablespoons ice water
- 5 medium apples, sliced ⅛” thick, cut in half (yield ~ 5 cups or 625g)
- 4 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 tablespoons plant-based milk or water
- 1 teaspoon vanilla extract
- 3 tablespoons agave syrup or honey
- ⅓ cup (45g) all-purpose flour
- ½ cup (50g) walnuts, chopped
- ½ teaspoon cinnamon
- 1 tablespoon maple syrup
- 3 tablespoons coconut oil, solid
Instructions
Crust
- In a medium bowl, mix together flour and salt. Cut in the coconut oil using a pastry cutter, the back of a fork, or two knives until the mixture resembles coarse crumbs. Add vanilla extract.
- Slowly start adding ice water. Transfer the dough to a floured work surface and, using floured hands, fold the dough into itself until the flour is fully incorporated into the fat. Form it into a ball, wrap it in plastic wrap and let it cool in the refrigerator for at least 1 hour.
Filling
- While the dough chills, prepare the filling. In a large bowl, toss together the sliced apples, cornstarch, cinnamon, nutmeg, almond milk, vanilla and agave syrup.
- Preheat the oven to 400°F (200°C). Lightly coat a regular 9” pie plate (not deep dish) with cooking spray.
- Take the chilled dough out of the fridge, and open the plastic wrap. Roll the dough while still on the plastic until it’s 1” to 2” wider than the top of the pie plate.
- Gently invert the pie dough into the prepared pie plate and peel off the plastic wrap from the bottom, and gently press the pie dough into place. Trim the overhang.
Walnut Crumble Topping
- In a medium bowl, stir together walnuts, flour, cinnamon, maple syrup and coconut oil. The topping should be thick and crumbly. Sprinkle it over the apples.
- Bake the pie for 15 minutes at 400°F (200°C). Then reduce the heat to 350°F (175°C) without opening the oven door, and bake for another 20 to 25 minutes. Let the pie cool completely to room temperature before slicing and serving.
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