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June 12, 2016

Apple Pies with Wholemeal Crust

by Julieta Lucca

A healthier take on the more traditional apple pies.

Feel free to swap the soy ice cream for coconut whipped cream flavoured with a bit of vanilla essence.

Wholemeal flours don’t get the love they deserve. We recently finished listening to Cameron Diaz’s The Body Book on Audible and we learnt that white flours carry no natural nutrients whatsoever. Along the process, the nutrient rich part of the whole grain (bran and germ) is taken out and later on, man-made nutrients are added back in. Not to mention the use of chemicals to make the flour white. 50% to 90% of all natural nutrients are lost within the bleaching process. With the re-addition of man-made nutrients, many toxic additives and pesticides are known to be present.

If you are looking for more nutritious recipes, don’t worry! We’re planning lots of new recipes using more natural and organic ingredients!

INGREDIENTS

🕑 1 hour 20 minutes

  • serves 8

for the pastry

  • 255g flour (plain or wholemeal)
  • 140g butter (cold)
  • 6 tsp ice cold water
  • pinch of salt

for the filling

  • 3 large apples (chopped)
  • sugar to taste (3 tbsp recommended)
  • 2 tsp cinnamon
  • ice cream to serve

– Start by preheating your oven to 200C.

– Cut the butter into inch squares and sieve the flour and salt together into a bowl. Rub the butter and the flour with the tips of your fingers until the mixture looks like breadcrumbs. Add the ice cold water and mix all together with a knife. Then use your hand to bring together as a dough.

– Roll out the pastry between two sheets of baking papers and leave in the fridge to chill.

– Wash and cut the apples into 1/2 squares and cook in a pan together with the sugar and cinnamon until they become a bit soft. Set aside to cool.

– Take the pastry out of the fridge and roll out until it’s 2mm thick. Cut out circles for the bottom and top of the pies depending on the size of your tray. They should be the height of mince pies.

– Place a circle of dough into a muffin tray hole and adjust so there’s a bit of dough left hanging at the top to seal the pie with it’s top and you can finish it off with a crimp. You also might need to fold the circle so it fits nicely into the tray hole.

– Add a tablespoon or more of the apples including some of the juice. You can also add some more sugar if you want. Wet your index finger with some water and run along the leftover sides of the dough, place the lid and press so they stick together. You can crimp the sides by using your right thumb and index finger and your left index finger to pinch the dough and form a flute.

– Prick the lid lightly before placing into the oven to cook for 25-30 minutes or until golden.

– Serve with vegan soy ice-cream or coconut whipped cream with a dash of vanilla extract.

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