Whole Grain Apple Pie Recipes

WHOLE GRAIN APPLE PIE

Steps:

• Preheat your oven to 350F (180C).
• Put the dry pastry ingredients in one bowl and the dry crumble ingredients in the other, and whisk each well, evenly distributing the finer powders amongst the coarser ones.
• For the pastry, sprinkle the oil and water together over the dry ingredients. Work with your fingers until it's evenly mixed and moist. Form the dough into a ball. Lightly dust the ball with flour then toss it into a 9-inch (23-cm) pie plate. Press the dough evenly into the plate, taking care to avoid a thickening at the base of the sides, in the corner. Set aside.
• For the crumble, toss the vegetable oil into the remaining dry ingredients and work the mixture with your fingers until it's well distributed. Set aside.
• Mix and toss the apples, rosemary, whole-wheat flour and brown sugar together in a bowl. Transfer this mixture into the bottom crust and evenly top with the crumble mixture.
• Bake until it's golden brown on top and bubbling, about an hour or so. Serve it warm.
• Freestyle Twist: You can spice up this pie in any number of ways. Try cinnamon, nutmeg, allspice or cloves. Or be brave and add cardamom, cloves or mace.

WHOLE-GRAIN CARAMEL APPLE OVEN PANCAKE

Steps:

• Preheat the oven to 400 degrees F. Blend the milk and eggs in a blender until thoroughly mixed. Add the flour, vanilla, cinnamon, 1/2 teaspoon salt and lemon zest and blend again until combined, scraping down the sides if necessary, about 15 seconds. Cover the blender jar and refrigerate while cooking the apples.
• Melt the butter in a 10-inch nonstick oven-safe skillet over medium heat. Add the apples and sprinkle them with the granulated sugar. Reduce the heat to medium-low and cook the apples, stirring occasionally, until golden brown and softened, 20 to 25 minutes. Arrange the apples evenly in the skillet. Remix the batter to reincorporate the ingredients, then pour it over the apples.
• Bake the pancake until it is browned and set in the center and the sides have risen about 1 1/2 inches, 25 to 30 minutes. Serve directly from the skillet or use a large spatula to transfer the pancake to a plate. Dust with confectioners' sugar.

WHOLE GRAIN BARLEY AND APPLE PORRIDGE

Steps:

• Place barley in a bowl and add 1 cup water; soak for 2 hours or overnight. Drain.
• Combine drained barley, apples, 2 cups water, brown sugar, cinnamon, butter, lemon juice, nutmeg, and salt in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until barley and apples are softened and water is absorbed, adding more water if needed, about 1 hour. Remove saucepan from heat and stir walnuts into barley.

HEALTHIER APPLE PIE BY GRANDMA OPLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

WHOLE GRAIN CRUSTED APPLE PIE

Steps:

• For the Crust.
• Preheat your oven to 350 degrees.
• Whisk the flour, rolled oats, brown sugar and salt together in a large bowl. Add the oil and mix well. Add the water and stir just until the mixture comes together. Knead it once or twice to gather up all the dry ingredients. Add a few drops more of water if needed. Divide in half and form into 2 flattened discs. Chill until ready to use.
• For the Filling.
• Toss the apples with the honey, flour and cinnamon.
• Flour your hands, the work surface, the roller and the dough then roll one pastry disc out into a 12-inch round and fit it into an 8-inch pie plate. You may find it easy to fold the disc into quarters than pick it up and unfold it over the pie plate. Add the apples.
• Roll out the other disc into a 12-inch round and place over top of the apples. Trim and seal edges of pie and poke 3 or 4 vent holes into the top of the pie so that steam will be released and not blow out the crust. Place onto the bottom rack of the oven and bake for 1 hour, until crust is golden and juices are bubbling.