Apple pie is one of the most requested pies for Thanksgiving dinner. Our Thanksgiving dinner consists of apple pie every year! My hubby and kids LOVE apple pie!
This recipe is great because we use apple juice as the sweetener. Fruit juice is sweet by itself so why not use it as a sweetener as well. Normally you don’t want to drink a lot of fruit juice because it is almost all sugar without much fiber or other nutrients.
The crust is made with whole wheat flour. The crust is not heavy because it is made with white whole wheat flour. I grind my own white wheat berries into flour but you can also purchase whole wheat flour. I share a bit about the wheat I grind on my whole wheat bread recipe.
Traditionally when making apple pie granny smith apples are the go-to apples. I use granny smith but you could use any apples you would like. It just depends on your favorite and the desired finish product.
3 c. whole wheat flour
1/2 tsp. sea salt
2/3 cup coconut oil
about 2/3 cup cold water
6 cups apples, peeled and sliced
12 oz. can apple juice concentrate, thawed
3 Tblsp. corn starch
1 Tblsp. cinnamon
1/4 Tblsp. nutmeg
In large bowl combine whole wheat flour and sea salt. Cut in coconut oil with hands. Slowly add water and mix with hands until dough forms ball.
Divide into 2 and roll out in circle larger than pie tin. Place one in bottom of pie pan.
Preheat oven at 350 degrees.
In a small bowl combine corn starch, 1/3 c. apple juice, cinnamon, and nutmeg.
In large saucepan place remaining apple juice and apples. Simmer on medium low heat until apples are tender.
Add the cornstarch mixture. Stir until slightly thickened.
Place apples into pie shell. Top with second pie crust. Crimp the edges together.
Cover edges with foil. Bake for 45 minutes.