Good evening. Come on in and have a slice of apple pie. I made a rustic apple pie today which means it has one crust and you use a cookie sheet to cook it on.It is similar to the Rustic Pear Pie recipe I posted. We like whole wheat flour and I found a pie crust recipe using whole wheat flour and I modified it a little bit to suit me. Here is the recipe and I hope you enjoy it as much as we have. I got the basic recipe from Ellie Krieger at this website but use sour cream not buttermilk. I like it better and it made a flakier pie crust.
Whole Wheat & Sour Cream Pie Crust (makes 1 pie crust)
Ingredients
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces (use butter not margarine if possible)
2 tablespoons sour cream
3 tablespoons ice water
Combine flours, sugar and salt in food processor and pulse 3 times. Add cold butter and pulse about 12 times. You want it to look like small pebbles. Mix sour cream and ice water in small bowl and add to flour butter mixture and pulse about 5 times to combine. Pat the dough into a 4-inch round on lightly floured plastic wrap and place in the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day.
Rustic Apple Pie Cranberry and Raisins
Filling:
3 medium apples, unpeeled (I used 2 golden Delicious and one red gala to add color - you need to use a slightly tart apple)
1 tablespoon lemon juice (1/2 lemon)
1/3 cup golden raisin/cranberry mix (options: golden raisins, dried cranberries, dried blueberries or dried cherries)
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons dark brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg (if you like)
lemon zest
Glaze:
1 teaspoon honey
1/4 teaspoon boiling water
Core the apples and cut them into 1/4-inch slices. In a large bowl toss the apple slices with the lemon juice. Add the dried fruit. Mix the cornstarch, brown sugar,nutmeg and cinnamon in small bowl and add to the apples and toss until the apples are evenly coated. I use my hands so the apples won't be bruised. I find a good way to juice a lemon is to place a small strainer over a cup, cut the lemon in half and while holding it over the strainer take a fork and turn it around several times in the lemon half. Then squeeze the rest of the juice out. The strainer will catch all the seeds.
On a lightly floured surface, roll the chilled dough into a large circle about 10 inches in diameter. Does not matter if it isn't perfectly round. I take a knife and even up the edges and take the scraps and place them in the center of the crust and lightly roll them into the dough. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer it to the prepared baking sheet. If the dough breaks, patch it up with your fingers.
Mound the apple mixture in the center of the dough, leaving a 2-inch border. Fold the border up over the filling. It will only cover the filling partially and does not need to be even. Zest the 1/2 lemon over the apples.
Bake the pie at 425 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown. The apples will be cooked but still keep their shape.
In a small bowl stir together the honey and boiling water to make a glaze. When the pie is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust with a pastry brush. A small paint brush makes a great pastry brush, just remember to keep it in the kitchen and don't use it for painting. Transfer to a plate with a wide spatula to cool slightly. Cut into 6 wedges and serve warm or at room temperature.
It is good sprinkled with shredded cheddar cheese or topped with ice cream or whipped topping.
I know you think you can't make a pie crust but try this method in the food processor and if you don't like whole wheat flour, use all white flour. If you are just too afraid to make a crust, buy one not in the pie pan but rolled up. It is easy so try it. The whole wheat flour gives it a richer flavor and is much healthier for you.
I hope you will try it and let me know how you like it.
Nuff said and good eating,
The Georgia Peach
Whole Wheat & Sour Cream Pie Crust (makes 1 pie crust)
Ingredients
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces (use butter not margarine if possible)
2 tablespoons sour cream
3 tablespoons ice water
Combine flours, sugar and salt in food processor and pulse 3 times. Add cold butter and pulse about 12 times. You want it to look like small pebbles. Mix sour cream and ice water in small bowl and add to flour butter mixture and pulse about 5 times to combine. Pat the dough into a 4-inch round on lightly floured plastic wrap and place in the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day.
Rustic Apple Pie Cranberry and Raisins
Filling:
3 medium apples, unpeeled (I used 2 golden Delicious and one red gala to add color - you need to use a slightly tart apple)
1 tablespoon lemon juice (1/2 lemon)
1/3 cup golden raisin/cranberry mix (options: golden raisins, dried cranberries, dried blueberries or dried cherries)
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons dark brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg (if you like)
lemon zest
Glaze:
1 teaspoon honey
1/4 teaspoon boiling water
Core the apples and cut them into 1/4-inch slices. In a large bowl toss the apple slices with the lemon juice. Add the dried fruit. Mix the cornstarch, brown sugar,nutmeg and cinnamon in small bowl and add to the apples and toss until the apples are evenly coated. I use my hands so the apples won't be bruised. I find a good way to juice a lemon is to place a small strainer over a cup, cut the lemon in half and while holding it over the strainer take a fork and turn it around several times in the lemon half. Then squeeze the rest of the juice out. The strainer will catch all the seeds.
On a lightly floured surface, roll the chilled dough into a large circle about 10 inches in diameter. Does not matter if it isn't perfectly round. I take a knife and even up the edges and take the scraps and place them in the center of the crust and lightly roll them into the dough. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer it to the prepared baking sheet. If the dough breaks, patch it up with your fingers.
Mound the apple mixture in the center of the dough, leaving a 2-inch border. Fold the border up over the filling. It will only cover the filling partially and does not need to be even. Zest the 1/2 lemon over the apples.
Bake the pie at 425 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown. The apples will be cooked but still keep their shape.
In a small bowl stir together the honey and boiling water to make a glaze. When the pie is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust with a pastry brush. A small paint brush makes a great pastry brush, just remember to keep it in the kitchen and don't use it for painting. Transfer to a plate with a wide spatula to cool slightly. Cut into 6 wedges and serve warm or at room temperature.
It is good sprinkled with shredded cheddar cheese or topped with ice cream or whipped topping.
I know you think you can't make a pie crust but try this method in the food processor and if you don't like whole wheat flour, use all white flour. If you are just too afraid to make a crust, buy one not in the pie pan but rolled up. It is easy so try it. The whole wheat flour gives it a richer flavor and is much healthier for you.
I hope you will try it and let me know how you like it.
Nuff said and good eating,
The Georgia Peach
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