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Pie #41 – Healthy Apple Cinnamon Pie

There’s a lot going on around town this long Labor Day weekend. It’s all spelled F-I-R-E. It’s really windy here and my wife and I keep a watchful eye as the wind whips and some of the surrounding area burns.  I wish all my friends in the affected areas surrounding Austin love and blessings. I hope you are alright. The only upside to the weather is that it’s a downright chilly 90F in the area today. It should be like this for the rest of the week. Which will be nice.

Pie 41 is a simple yet healthy apple cinnamon pie. The crust is a wheat flour crust/unbleached flour mix. I like the crust for this; it was manageable and easy to transfer. It was also really simple. The recipe for the crust only makes one so if you need a top for your pie you’ll need to double up on the ingredients.

The crust!:

Pie number 41, Healthy Apple Pie

3/4 cup whole-wheat pastry flour

3/4 cup unbleached flour

1/4 cup natural corn oil (Iused canola)

1 pinch salt

1/2 cup ice water

Blend ingredients together in a small bowl until it forms a flaky dough. If it seems dry, add one tablespoon of cold water at a time until it holds together.  Form into ball. Wrap in plastic wrap and freeze for one hour. Roll out one crust and transfer to a 9 in. pie dish. Place in fridge until you are ready to fill with your apples.

The filling!:

4-5 Granny Smith apples, peeled and sliced in thin wedges

2 tbsp. cinnamon

1 cup equivalent of sweetener (make sure you read the label for equivalent of sugar)

2 tbsp. wheat flour

1/2 cup margarine or butter

Pre-heat oven to 325F.

In a large bowl, peel and slice your apples. Add your cinnamon and blend into apples. Mix flour into sweetener. Place the peeled, sliced apples in the crust until it’s about 2/3 full. Sprinkle half the sweetener mix over apples. Place remaining apples slices into pan and sprinkle remaining sweetener mix over them apples. Slice the margarine and dot over the pie.

Roll out your top crust and transfer to pie. Crimp edges decoratively. Slice top to vent.

Bake for 1 1/4 to 1 1/2 hours or until the crust is light brown.

Mmmmm, delish. Sugar free apple ice cream adds to the pie as a nice garnish.

I have 11 pies to go:) It must mean that fall is almost upon us. Now if fall would only bring rain…

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Pie #3 – Apple Caramel Crumb Pie

I didn’t do the pie until saturday night. We had a dinner engagement Sunday evening and we brought desert. I just hope this pie worked.

According to the menu I needed 8 apples. I think 4 would have probably worked. I have enough for 2 pies and may make another one tomorrow.

I may have overcooked the caramel. The menu called for the sugar and water mix to turn dark amber before taking it off heat to add butter and water. I just hope dark amber and a lighter shade of black are close:) I added a teaspoon of granulated sugar over the top of the apples as a sort of insurance policy. Or perhaps a bit of hope…

The brown sugar crumble that goes over the top turned out pretty good, and as I looked at it in the oven, it formed a nice crust over the top of the pie.

The crust came from a box and turned out alright. Simple pie crust becomes simpler. I’ll try making one from scratch next week.

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Filed under Apple Pies, Fruit Pies