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Sunday Apple Pie

March 28, 2011

Happy Sunday!

It is almost April and I know all of us in Baltimore are anxious for the warm weather to permanently arrive. And so, on this 45 degree day in the last week of March, I decided to conjure up some summer. Conveniently, the same race coordinating that landed me with enough bananas to satisfy an entire troupe of monkeys also produced an abundance of apples. Obviously, it was high time for an apple pie. It was also a perfect reason to use the ceramic chef pie vent that my roommate got me for Christmas.

I used a basic crust recipe and substituted some whole wheat flour into it. Also, since we are on the Sunday Funday trend, I added a little bit of rum to the apples to spice things up.

Apple Pie in a Whole Wheat Crust:

For the Crust:

1 1/3 cups whole wheat flour

½ cup AP flour

1 tsp salt

½ cup butter

6 Tbsp cold milk

For the Filling:

5-6 apples, peeled and chopped

¼ cup light brown sugar

¼ cup granulated sugar

1 tsp cinnamon

2 Tbsp flour

2 Tbsp butter

2 Tbsp rum (optional, but adds a nice spice)


Preheat the oven to 400F

Measure the flours into a food processor with the butter, cut into small pieces. Pulse until the butter is mixed into the flour, add milk a few Tbsp at a time and pulse until the dough comes together. Divide into two balls and roll out on a floured surface until the shape is a little larger than the pie pan. Place the bottom layer of crust in a well-greased pie pan and cut off the excess around the edges.

Peel and chop the apples and mix them with the rest of the ingredients in a mixing bowl. Pour them into prepared crust.

Cut a few holes, or designs into the top so that the steam can escape. If you want, you can use any excess crust to make shapes, stick them onto the top crust with a little bit of water. Then, place the top of the pie onto the apples and seal the edges with a fork (or press them together with your hands). Sprinkle a little water and then some granulate sugar over the top if you would like to dress it up a bit.

Bake for 35-40 minutes, or until the crust is golden brown.

^This guy is adorable. his hat=pie chimney. ❤ Plus, he looks exceptionally stoked to be in the pie.

Well, the general consensus in the apartment is that the pie is scrumptious (I believe thirds were contemplated!). But  think I definitely have a little tweaking to go on the crust. First of all, I think it needs a higher ratio of AP flour to whole wheat, maybe half and half. And maybe 1-2 Tbsp of sugar in the dough as well. Another thing I noted was that my crust is definitely not sitting on top of the apples, but serving more as a roof. I am wondering if the pie vent has anything to do with this, because one would think the crust would rest on the apples, at least once it cooled. None of these things hinder the pie enough to cause disappointment. The filling is really great! The rum adds a little bit of a spice to it and the apples are sweetened just enough. It was a little runny when we first cut it, but after it cooled and sat in the refrigerator that was fixed. Yumm. So we are considering it a Sunday pie success!


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