Big Family Apple Pie
Crystal Miller
You know you have a big family when… You make your apple
pies in an 11x15 pan! ~smile~
This is a recipe I found on the web several years ago. I messed with the
ingredients and changed things with healthier options and the result has been a
yummy apple pie that my family enjoys and I feel good about serving knowing that
the ingredients are good quality.
Crust:
5 c whole wheat pastry flour, if you would like a little lighter tasting crust
you can sub 2 cups unbleached white flour and 3 cups ww pastry flour for the 5
cups ww pastry flour
4 t cane juice crystal’s
2 t salt
½ t baking soda
¾ c butter
¾ c coconut oil
1 egg
water
Pie Filling:
5 lbs. apples, peeled and sliced (while you are slicing your apples you can put
them in water that has had a little lemon juice added to it)
¾ c cane juice crystal’s
¾ c Sucanat
1 t cinnamon
3 T whole wheat pastry flour
Topping (optional):
1 c powdered Sucanat (you can use powdered sugar if you can’t find the powdered
Sucanat)
½ t vanilla
1 T butter, melted
2 T whole milk or cream or half n half
Preheat oven to 400.
Begin by making the crust. Combine flour, cane juice crystal’s, salt and baking
powder. Cut in butter and coconut oil and mix with your fingers until the dough
resembles crumbs. In a 1 cup glass measuring cup put egg and mix with fork. Add
water to make 1 cup. Add this to the dough a little at a time mixing with a fork
at first and then later with your hands until a nice dough forms.
Divide dough into 2 pieces, using about ¾ of the dough for the bottom crust and
¼ for the top. Roll out the bottom crust on a floured counter top. Carefully
lift this into an 11x15 glass pan and press up the sides.
Now it is time to make the filling. In a small bowl combine the cane juice
crystals, Sucanat, cinnamon and flour. If your apples have been sitting in a
bowl of lemon juice and water, go ahead now and drain them. Put the apple slices
into a clean dry bowl. Pour the cane juice/Sucanat mixture over the apples and
gently stir to make sure all apples are coated nicely.
Dump this into your waiting pie crust. Now take the remaining ¼ piece of pie
dough and roll this out the size to fit over the top of the pan. Carefully lay
over the top and poke with a fork in several place to allow steam to vent.
Put pie in preheated oven and bake for 50 minutes. Allow to cool for at least 20
minutes and enjoy!
If you would like to make the optional topping mix together the powdered
Sucanat, vanilla, melted butter and milk to make a glaze and drizzle that over
the top of the pie. (the picture of my pie does not have the topping on it).
We like to serve this homemade vanilla ice cream! YUM!!
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