Nothing says comfort food like a slice of this mouthwatering pie.
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. Plus, 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.
Clean Eating Apple Pie
- 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
- 1 lemon juiced
- 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
- 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 apple 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, the dough can be cut into 1" strips and crisscrossed 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 paring knife, slice several vents into the top crust. Using a pastry brush, lightly brush the dough with the beaten egg.
- Place the pie on a 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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If you enjoyed this recipe, we think that you might also like to try these delicious pies:
- Slow Cooker Pecan Pie
- Gluten-Free Dairy-Free Salted Caramel Apple Pie
- Raw Chocolate-Coated Key Lime Pie
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