What better way to impress your guests than with a dessert that is an all-American comfort food? Our Clean Eating Apple Pie is just as scrumptious as traditional recipes, but is made only with whole, quality ingredients. The use of whole wheat and oat flours, combined with coconut sugar, keep this apple pie free of refined and processed carbohydrates.And keeping the peels on the apples cuts down on your prep work and adds a healthy dose of fiber. Slice it up, serve it to your guests, and let the accolades come rolling in.
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Yields: 8 servings | Serving Size: 1 slice | Calories: 414 | Total Fat: 20 g | Saturated Fat: 16 g | Trans Fat: 0 g | Cholesterol: 23 | Sodium: 197 mg | Carbohydrates: 58 g | Dietary Fiber: 8 g | Sugars: 29 g | Protein: 5 g | SmartPoints: 17
- 1 1/2 cups whole wheat pastry flour (optional, white whole wheat flour)
- 1/2 cup oat flour
- 1 tablespoon turbinado or coconut sugar
- 1/2 teaspoon salt
- 2/3 cup coconut oil, cold (optional, pure unsalted butter)
- Ice cold water
- 3 pounds Granny Smith or Golden Delicious Apples, or combination, cored, and thinly sliced
- 1/2 cup coconut palm sugar, (optional other unrefined sugar)
- 2 tablespoons white whole wheat flour
- Juice of one lemon
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- Pinch ground nutmeg
- Pinch Kosher or sea salt
- 2 teaspoons pure vanilla extract
- 1 egg, lightly beaten
*Note: Oat flour can easily be made by adding 3/4 cup rolled oats to a blender or food processor, pulsing until achieving a flour consistency.
Make the crust by combining the wheat flour with the oat flour, sugar, and salt in a large bowl. Add the coconut oil or butter and work it through the flour mixture with your hands until it is crumbly.
Slowly add ice water, about 2 tablespoons at a time, until you have a stiff dough. Form the dough into a ball, wrap in plastic, and refrigerate until firm, about a half hour.
Make the filling by combining the apples with the rest of the ingredients except for the egg. Stir until well combined, and allow to sit for 15 minutes or so. Stir again.
Divide the pie crust in half and roll out one half, lightly flouring the dough and work surface. Carefully lay the dough in your pie pan. Add the apples slices to the crust, filling it well over the top, as the apples will bake down.
Roll out the remaining crust, and lay it over top the pie. Or, dough can be cut into 1" strips and criss-crossed over the pie filling, as seen in the photo above. Seal the edges by pinching and crimping together using either your fingers or a fork. Using a pairing knife, slice several vents into the top crust. Using a pastry brush, lightly brush the dough with the beaten egg.
Place the pie on cookie sheet on the center oven rack, and bake in a 400 degree oven for 45 minutes to one hour, checking the pie every so often to make sure the crust is not too brown. If the pie crust is browning too quickly, loosely lay foil over the top for the remainder of baking time.
The pie is done when the crust is golden brown and the filling is bubbly. Allow to cool before slicing and serving.
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