Deep Dish Apple Pie with Homemade Whole Wheat Crust

So, this might be the best pie I have ever tasted…for real. I am not a huge fan of fruit pies…never have been. Up until recently, I haven’t liked many pies other than my mom’s Chocolate Pecan Pie. But, when I was planning for the first Thanksgiving at our home, I knew I needed pie options. I have had this whole wheat pie crust recipe for quite some time now – it’s easy and delicious, and paired with this gooey cinnamon-y filling, you just can’t go wrong! Luckily, last year we had so many pies that I had some of this left over for breakfast! *yay*

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Ingredients

Whole Wheat Crust

1/2 C. Oil
6 Tbsp. Water
2 C. Whole Wheat Flour

Pie Filling

2 lbsp. McIntosh Apples
2 lbs. Granny Smith Apples
2/3 C. Light Brown Sugar
1 Tbsp. Lemon Juice
1 1/4 tsp. Cinnamon
1/8 tsp. Ground Nutmeg
Pinch of Allspice
Pinch of Salt
2 Tbsp. All-Purpose Flour
1 tsp. Granulated Sugar
1 large Egg White

Directions

Crust

Beat oil & water together until creamy. Place flour in a bowl and pour oil mixture over. Knead until well-combined. Turn out the dough onto a clean surface and knead a few more times, until it just holds together. Divide your dough in half and shape into 5-inch-wide disks/balls. Wrap dough in plastic and refrigerate at least one hour.

Filling

Peel, core and chop your apples. Combine apples, brown sugar, lemon juice, 1 tsp. cinnamon, nutmeg, allspice, and a pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a dutch oven. Cook over medium heat, stirring until the apples are tender and beginning to break down, about 10 minutes. Remove from heat, stir in the reserved apples and 2 Tbsp. flour; let cool about 30 minutes.

Position a rack in the lower 3rd of your oven and preheat to 425 degrees.

Remove the pie dough from your refrigerator, let stand 5 minutes to warm slightly. Roll one portion {between sheets of parchment or wax paper} into a 13″ circle. Peel off the top sheet and invert dough into a 9″ deep-dish pie pan. Peel off the remaining paper, and trim the crust so it overhangs evenly; pour in your apple filling. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers.

Combine 1 tsp. sugar and the remaining 1/4 tsp. cinnamon in a small bowl. Brush the crust with egg white and sprinkle with cinnamon-sugar mixture. Cut 6 steam vents in the top crust.

Bake pie on the bottom rack for 20 minutes. Reduce oven temp to 375 and continue baking until crust is golden brown and filling is bubbling: 25 – 35 minutes more. Let cool on wire rack 1 1/2 hours before serving.

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