Fall + fresh apples = homemade apple pie! YUMMM!
This is my mother’s apple pie recipe updated to make it easier on my blood sugar.
2 pie crusts
6 – 8 cups sliced & peeled apples
1/4 cup dark brown sugar
1 tbs stone ground whole wheat flour
1 tbs unbleached white flour
2 tsp cinnamon
1/8 tsp nutmeg
1/2 tbs butter, optional
Mix together brown sugar, flours, cinnamon & nutmeg. Mix through apples. Place apple mixture in crust lined pie pan. Dot with butter, if desired. Put top crust over apples, flute edges & poke vents in crust.
Bake at 425, 50 – 60 minutes. Pie is done when apples are tender when you stick a knife through them.
This was the original recipe, if you don’t worry about sugar consumption:
2 pie crusts
6 – 7 cups sliced & peeled apples
1 cup granulated sugar
2 tbs flour
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 tbs butter
Mix together sugar, flour, cinnamon, nutmeg & salt. Mix through apples. Place apple mixture in crust lined pie pan. Dot with butter. Put top crust over apples, flute edges & poke vents in crust.
Bake at 425, 50 – 60 minutes. Pie is done when apples are tender when you stick a knife through them.
The pie crust recipe I use is:
1/2 cup stone ground whole wheat flour
1/2 cup unbleached white flour
1/4 cup canola oil
2 1/2 tbs water
Mix together all ingredients with a fork. Roll out between 2 pieces of floured wax paper. Makes one crust.
The original pie crust recipe my pie crust recipe above is adapted from is:
1 cup flour
1/4 cup vegetable oil
1/2 tsp salt
2 tbs water
Mix together all ingredients with a fork. Roll out between 2 pieces of floured wax paper. Makes one crust.