There are several ways to make apple pies. Today I wanted to make one of the classic Pie or Apple Pie styles but whole wheat. Ideal for rainy afternoons like this.
I made this recipe thinking of my neighbors, small organic export producers of apples (one of the few that remain and that are going through very difficult times in our country right now), they gave me a box full of super delicious apples! I had no more excuses to prepare this recipe and take them a piece of this pie as a thank you way!
Let’s talk about the recipe. I made this pie exclusively and purely from apples. If you do not have many apples at home or do not like much apples and you have pear or green apples, you can combine fruits, the pie will be delicious anyways!
This opportunity, I wanted to show the apples in sheets when cutting the pie. If you are used to cooking apples previously or you like them more differently, it’s ok. Make your own version. Another day I will leave the other style of pie.
The mass is from the shortcrust pastry family, what does it mean? It is a pastry that does not need to be kneaded. As a result, you want a pastry that is brittle, melts in your mouth, that’s why it’s called that. If we knead the pastry, gluten develops, and that gives it elasticity, we do not need or want that to happen in this recipe.
If when making the cake, the strips of pastry complicates you too much, you can choose to close completely the pie, making a few cuts with a knife on top pastry so it can breathe during baking.
As for the mold that I use, it is a pie mold 26 cm in diameter and 4 cm high (it’s the one I had at home). The proportions of the recipe are to make a pie just like the photo. If you do not like high pies, you can use a lower one mold and make 2 pies, or divide the recipe and make only one. The cooking time will not be the same, it will be less so you will have to pay attention to the oven.
You do not have to have the great experience to make this recipe, you do not even have to knead it, so do not make any more excuses, the weekend is coming and what better idea than to prepare something for mate or coffee, or give your children something delicious and full of fruits!
Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇
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- 200 g / 7,5 oz / 1 cup soft butter
- 180 g / 6,53 oz / 12 tbsp sugar
- 500 g / 17,64 oz / 4,16 cups whole wheat flour
- 2 eggs m
- 1 pinch of salt
- 50 ml / 3 ¼ tbsp water or milk
- vanilla essence c / n
- 2 kg / 35,27 oz apples
- 250 g / 8,82 oz / 1 ½ cup whole cane sugar
- 1 lemon juice
- 50 g / 1,76 oz / ½ cup cornstarch
- cinnamon c / n
- For the pastry: in a bowl place the soft butter and sugar. Whisk until clear and creamy in consistency (this is called creaming).
- Add the eggs and the vanilla essence, beat until united (do not beat too much).
- Add a third of the whole wheat flour and mix with a spoon or spatula. Add the rest of the whole flour and mix. Integrate without kneading. Remember that we are making a shortcrust pastry (a type of soft pastry that breaks easily) and if we knead a lot, gluten develops and this will give the pastry elasticity and we will not get the result we want.
- Once the pastry is joined (it does not matter that it does not look completely homogeneous) wrap in a plastic film and store in the refrigerator for at least one hour. If you want you can prepare the pastry the day before.
- For the Filling: Peel the apples and cut into sheets. Place in a bowl, add the lemon and mix. Incorporate the sugar, stir. Let stand for 30 minutes at least. Once this time has passed, strain the apples to remove all the juice that the apples left and add the cinnamon and cornstarch. Mix.
- Take the pastry out of the refrigerator and leave a few minutes so that it is not so hard and we can stretch more easily. Sprinkle with a little flour, roll out with a rolling pin and cover with the pastry a 26 x 4 cm pie mold. The edges of the pastry should protrude from the pie mold, so do not cut the pastry flush.
- Put the filling (it will shrink a little during baking). Roll out the remaining pastry, cut strips of pastry and place them on top of the apples. If it's difficult, you can cover the entire pie and make a few pastry cuts with a knife so it can breathe during baking. Close the pastry edges with the fingers.
- Bake at 356 °F for 1 hour and 20 minutes or so. Let cool well before unmolding.
It can be served alone, with cream, dulce de leche or ice cream.