Friday, September 26, 2014

A Healthier Apple Pie + Granola Pie Crust

Apple pie is such a classic. If you were to ask me to name the post popular, well-known pie that ever has been, I wouldn't hesitate a second -- apple! During the beautiful fall months when apples are plenty and the apple orchards are overflowing, there's nothing better than whipping up a baked-from-scratch apple pie. And there's nothing better than a big heaping slice right out of the oven! Oh man, I may need to make another! 

One of my main goals when creating recipes for you guys is to make them healthier than they were before. So I try to increase the nutritional density and toss in some heart-healthy benefits. I try to minimize the amount of sugar, as well. So I really did my research and have created what I believe to be an amazing apple pie that is a healthier alternative to most others out there. But you wouldn't know if from the taste - it tastes amazing!!! We're trading in half of our usual white flour for whole wheat. I have only added 2/3 cup+2tsp of sugar to the entire pie. And I cut the butter in half! Also - most homemade pie crusts call for shortening. Not this bad boy! We're using butter, sunflower oil, and water!

So no, you shouldn't eat an apple pie every week, but it is OK to indulge yourself every now and then. And when you do, choose a healthier version like this apple pie so you can feel even better about your indulgence! Go ahead and top it with a scoop of vanilla ice cream. Now that's what I call a winner! :) 

Did I mention there is granola in this pie?! You know I don't make a recipe that doesn't have some good ol' Nothin' but Nola granola in it!! Yes, there's granola in this apple pie. I ground it up and added it to the crust and I also added some to the sweet, apple filling. So thanks to our nut-filled granola, I've taken the traditional crust and added some wonderful flavor and a healthy dose of nutrients. This pie crust recipe could be used for any pie! 

A Healthier Apple Pie + Granola Pie Crust
(makes 1- 9" pie)

Grab it! 
pie crust
1/2 cup Goin' Nuts granola
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp sugar
1/4 tsp salt
8 tablespoons cold butter, diced
2 tbsp sunflower oil
2-3 tablespoons ice water

8 Granny Smith Apples
Juice of 2 lemons
2/3 cup organic light brown sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp allspice
pinch of salt
1/4 cup Goin' Nuts Granola
1 egg, lightly beaten 

Make it!
1. Add granola and 2 tsp flour to food processor. Blend until it becomes a flour-like consistency. 
2. Combine granola with the all purpose and whole wheat flours. Add sugar and salt. Whisk together (whisking will help break up any clumps).
3. Cut butter in tablespoon-sized pieces. Now here's the fun part! Using your hands, work the butter into the flour mixture until it's completely worked in and there aren't any large chunks of butter left.
4. Add oil and toss with a fork until evenly moist. Add water and, again, toss with a fork until evenly moist.
5. Move dough to a clean surface and knead into a small ball. Cover with plastic wrap and refrigerate for at least one hour.
6. Now on to the filling! You can start this as soon as your dough goes on the fridge because this will take about one hour. Peel and slice apples very thinly. Toss with lemon juice in a big bowl as you are cutting (this will keep the apples from turning brown).
7. Add brown sugar, cinnamon, nutmeg, allspice, and salt to the apples. Toss until evenly coated.
8. In a large skillet, heat apples over medium-low heat until the apples soften and release most of their juices. As the juices are released, they will simmer in the bottom of the skillet. Cover with a lid and let cook until the apples are soft - about 10 minutes.
9. Strain the apples in a colander over a medium bowl to catch all of the juice. Return the juices to the skillet and simmer over medium heat until thickened and lightly caramelized, about 5-10 minutes. Pour over apples and stir in. Let cool for 20-30 minutes.
10. Preheat oven to 375 degrees.
11. Remove your dough from the fridge and let sit on the counter for about 5 minutes to warm slightly.
12. Form dough into a circle and set on top of parchment paper or plastic wrap. Now roll into a disc about 10-12 inches wide (while it's still on the paper or plastic wrap). Now you can pick up the paper/wrap and invert it over the pie dish. Pull away the paper/wrap and your dough is now in your dish. Use your fingers to gently press it in and form the edges.
13. Form the second half of your dough into another 10-12inch disc and set aside.
14. Add 1/4 cup of granola to your apple mixture. Pour into pie pan creating a slight mound in the center.
15. Take your second piece of dough and using the plastic wrap/paper, invert it over the pie, laying it on top. Pinch the edges together to seal. Crimp the edges (here are several ways to crimp - I used the classic scalloped crimp).
16. Brush with egg and sprinkle with brown sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Go on and make a pretty shape!
17. Bake for 45-50 minutes or until golden brown.
18. Share and enjoy, mi amore!

You can buy our Goin' Nuts granola or our new An Apple a Day flavor here

xoxo Lauren

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