Am I the only one with apples coming out of my ears?? I hope not, because you are really going to want to make what I’m handing over to you today 😉
Fall = Apple pie season…..One of my personal favorite seasons 😀
And this pie is one of my new personal favorite pies. No, kidding guys. This pie is phenomenal with a capital P.
{Confession: I like pan pies better than regular pies. For a pretty obvious reason: *you get to cut the slices bigger* :D}
Bigger is definitely better when it comes to this pie. Like I said, this pie is incredible…We’ve got a super-flaky crust….a sweet, cinnamon-y apple filling….an equally-flaky crust topping with crunchy coconut sugar generously sprinkled over top….Not to mention all the gorgeous, caramel-y syrup that ends up in the bottom of the pan. {My favoriteeee part!!} If you wanna get fancy you can even throw some walnuts or raisins in with the apple filling. This pie is totally adaptable so feel free to add in any “extras!”
By the way: After nearly two weeks of fun and relaxation in the mountains, in Tennessee we’re finally heading home tomorrow–I apologize if things have been a little “out of sorts” on my blog—Things will be getting back to normal soon enough as we head back to reality, tomorrow! I will be posting a photo recap of our entire trip later this week, so be sure to check that out!
Yeah, so anyway getting back to this amazing pie. I’ve been keeping it to myself for more than 2 weeks. I know. How cruel of me 😉 It’s more than worth the wait, though believe me.
Let’s talk about the crust: The crust is pretty much the only semi-complicated part of this pie. I used a double-crust method for this pie, just because I personally, like double-crust pies better than crumb toppings, ect. The crust ingredients are pretty basic pie crust ingredients: Flour. Salt. Baking powder (this makes the crust less tough and more light) Oil. 2 egg yolks (the leading factor in the crust’s flakiness!) And finally, cold water.
The best part about the crust is that you don’t even have to chill it. Once your dough is formed, divide it in half and roll half out to fit a lightly greased 9 x 13 baking pan. Set aside the remaining crust dough while you prepare the filling.
The filling is your normal apple pie filling. Thinly sliced baking apples (peeled and cored) Lemon juice. (keeps the apples from turning brown) Coconut sugar. Cinnamon. Flour. Nutmeg. Salt. The way your going to make the filling is fairly simple: You’re going to lightly toss the sliced apples and lemon juice and then arrange half of the apples in the prepared crust. In a small bowl, combine the coconut sugar, cinnamon flour, nutmeg, and salt. Sprinkle half of the topping over the apples. Repeat layers, ending with topping mixture.
Now, it’s time to roll out your remaining crust dough to fit over the apple filling. Place over apples and remember to pinch the edges to seal, and cut slits in the top. If desired, you may brush the top of the crust with a little bit of milk and sprinkle with additional coconut sugar. (the additional coconut sugar adds a terrific topping!)
It took my pie about 45 minutes in the oven at 350°….When the pie is done, the crust should be golden-brown and the apple filling should be bubbly. You’ll want to cool the pie on a wire cooling rack for about 45 minutes. After it’s cooled I would highly recommend breaking out the vanilla ice cream or whipped topping to add to this pie’s already-amazingness.
I absolutely LOVE this pie. It reminds me of those breezy, chilly Friday evenings around the dinner table with my family, laughing and talking over our usual Friday dinner fare of roast chicken, mashed potatoes, green string beans, and sweet potatoes. While, in the meantime my mom would be cutting into her fragrant caramel-y apple pie that my brothers and sisters and I had been smelling all day. She would top each huge slice of pie off with piles of her soft and lightly-sweetened whipped cream. Ohhh just one bite of that pie was pure heaven on earth.
It’s wonderful memories like that that really brought this pie to life and inspired me to recapture those comforting, homey feelings of my childhood.
One bite of this pie told me I had accomplished that goal….from the tender, flaky crust…..to the soft, spiced apples…. to the the caramel-y flavors of the filling…. and to the billowy whipped cream I topped my pie with.
This pie is, without a doubt, what fall dreams are made of 😉
Apple Pan Pie
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Ingredients
Crust
- 2-1/2 cups white whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup safflower oil
- 1 teaspoon maple syrup
- 2 large egg yolks
- 1/3 cup cold water
Filling
- 7 large apples peeled, cored, and thinly sliced
- 1 teaspoon lemon juice
- 3/4 cup coconut sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons white whole wheat flour
- 1/4 cup ground nutmeg
- 1/8 teaspoon salt
- Milk and additional coconut sugar for brushing and sprinkling
Instructions
- 1. Preheat oven to 350 F. Lightly grease a 9 x 13 in baking pan. Set aside.
- 2. Prepare the crust: In a large bowl, combine flour, salt, and baking powder. Add oil, tossing with a fork until crumbs form. In a small bowl, whisk maple syrup and egg yolks until smooth, add to flour mixture, tossing until crumbly. Toss in water until mixture forms a ball of dough. Divide dough in half and roll out half of of dough to fit prepared baking pan. Set aside while you prepare the filling.
- 3. Place sliced apples in a medium bowl and toss with lemon juice. Arrange half of apples in prepared crust. In a small bowl, combine coconut sugar, cinnamon, nutmeg and salt. Sprinkle half over apples. Top with remaining apples and coconut-sugar mixture. Roll out remaining crust dough to fit over apple filling, place over apples and pinch edges to seal. Cut slits in top and bake in preheated oven 45 minutes, or until filling is bubbly. Cool completely on a wire cooling rack before slicing.
- Yield: 7 servings.
- Store in refrigerator up to 2 days.
Notes
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