Tuesday, November 11, 2008
Monday Morning Blog
Thanksgiving is just around the corner and it wouldn't be Thanksgiving without pies.
Here's a super nutritionally charged pie that tastes every bit as good as it looks.
Don't tell anyone how healthy it is...... you don't want to scare them away from a second slice!
Whole Wheat Brown Sugar Apple Pie
Sneak extra fiber and nutrition into desserts with a whole wheat crust. Not too sweet but so wonderfully yummy! Easy enough for novice bakers but fancy enough for pros.
Makes one (9 inch) deep dish pie
1/2 cup whole wheat flour
3/4 cup all purpose (white) flour
2 tablespoons sugar
1/4 cup white vegetable shortening (like Crisco or Natural Balance - see baker's tip below)
1/2 stick butter (4 tablespoons)
2 to 3 tablespoons ice water
Make ice water by putting an ice cube into a half glass of water. Set aside.
Pulse all ingredients (except ice water) in the food processor until uniform looking - about 30 seconds.
Add 2 tablespoon ice water (no cubes) and pulse until it comes together into a ball - about 45 seconds. If necessary, add an additional tablespoon of water.
Remove dough from processor and pat evenly into pan a bit at a time. Make the top rim of the pie crust thicker and flute. Put crust into the refrigerator or freezer while preparing the filling and crumbs.
7 cups baking apples (peeled, cored and sliced 1/4 inch thick - like York, Granny Smith or Winesap - about 9 three inch apples)
2 tablespoon lemon juice
1 tablespoon instant tapioca
1/2 cup dark brown sugar (packed)
1/4 teaspoon nutmeg
Toss all filling ingredients together and spread into crust. Press mixture down lightly to shift fruit and fill in gaps. Make crumbs.
1/2 cup all purpose flour
6 tablespoons brown sugar (packed)
3 tablespoons butter
2 tablespoons wheat germ
Pulse everything together until uniform looking. Remove from processor and squeeze together making random sized crumbles. Sprinkle evenly over top of pie.
Position oven rack so pie will bake in lower third. Preheat oven to 400 degrees. Put pie on a cookie sheet to catch drips. Bake 50-55 minutes or until apples are tender and juice is bubbling. If crust is getting too brown, tent with aluminum foil.
Baker's tip: Natural Balance brand shortening is non-hydrogenated which means it doesn't have any trans fats. It's vegan and made from expeller pressed (first cold press) oils. It looks like clear margarine when you unwrap the sticks. Not cheap, but a nice alternative. Natural Balance shortening is found in the refrigerator case near the butter and margarine.