It’s the 4th of July! And while I don’t have a red, white and blue flag to wave outside the house, I always have a bag of apples. When our hostess for the day requested that we bring dessert, I thought hmm – what’s something quintessentially American to make?
Whole Wheat Crust Apple Pie
Peel about 8 cups of apples (I use granny smith for their tart contrast to the sugar, but you can go red if you want it sweeter)
Slice them however thinly you desire. I use this handy contraption that my sister Kiry gave me. She thought it was ridiculous, but I use it almost every day! Thanks Kiry.
Toss the apple slices with a few tablespoons of lemon juice and set aside.
1 cup brown sugar
1/4 cup whole wheat flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Toss the apples in this mixture.
3 cups whole wheat flour
1 cup salted butter
1/2 teaspoon salt
1/2 cup ice water
Put the flour and salt into the food processor and add butter slowly, about a teaspoon chunk at a time and pulse after each addition. It will start to form a loose crumbly dough.
Then add the ice water and pulse until just mixed. Dump the ball of dough onto a floured rolling surface and get to it! Roll it out as thinly as you like and shape it into your pans. I used two 10″ tin pie plate dishes because I don’t have a nice big glass one, but it worked out because we have a pie for home and one to bring to the party!
Dot the pie filling with butter before you put the top layer on. I have no idea if this is necessary.
Seal the edges of the crust along the sides with a fork and glaze with a pastry brush. Poke holes in the top so that the liquid inside has somewhere to go.
(this is Violet’s favorite part)
1 egg yolk
1 tablespoon almond milk (or regular milk)
Glaze the top of your pie and put it in the oven for 15 minutes at 425 degrees, then 40 minutes at 350 degrees.
In our neighborhood there have been fireworks going off for the last week and a half in preparation for today. I can only imagine the mayhem that will ensue tonight.