A delicious, guilt-free pie perfect for any occasion! The crust is crispy and scrumptous even with less butter and the filling is a delicious melody of fresh apples and spices. After one bite, you'll be wanting more!
Prep time: 40 min | Inactive time: 4 hr | Cook time: 4 hr 15 min | # of servings: 8 slices
9 cups diced red apples, peeled (about 5 large apples)
2 tablespoons lemon juice
1 1/2 cups water
1/4 cup cornstarch
3 tablespoons pure maple syrup
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup whole wheat flour
1/2 teaspoon salt
4 tablespoons unsalted butter, cold and cubed
2 teaspoons milk
1 teaspoon pure maple syrup
1/2 teaspoon apple cider vinegar
Water, ice cold
Gather all ingredients.
Add the diced apples to the slow cooker and toss with lemon juice.
Whisk together remaining ingredients in a medium pot until mixture is smooth and corn starch is dissolved. Cook over medium heat, stirring constantly, or until mixture starts to thicken and has reduced by a third. Pour mixture over apple and make sure to coat all apples.
In the slow cooker, cook at high heat for 3 1/2 hours and gently stir every hour. Cool completely to room temperature before using the filling.
Mix together flour and salt in a medium bowl. Cut in butter using either a pastry cutter or two knives. Take a knife in each hand and "cut" your butter and flour by making cutting motions in opposite directions. Do so until the butter cubes are about pea sized.
Mix together milk and 1 teaspoon maple syrup. Drizzle liquid mixture over flour mixture and mix until all the liquid has been incorporated. Mix together apple cider vinegar and 1 teaspoon of water. Drizzle liquid mixture over flour mixture and mix until all the liquid has been incorporated.
Continue adding water to the flour mixture, one teaspoon at a time, until the flour mixture becomes dough.
Transfer dough to the center of a large sheet of plastic wrap and shape the dough into a 4 inch wide cricle. Cover the dough with another large sheet of plastic wrap and let dough chill in the refridgerator for at least 30 minutes.
Preheat oven to 425°F and coat a 9 inch round pie plate with nonstick cooking spray.
Leaving the dough between the sheets of plastic wrap, roll dough out into a 11 inch wide circle. Peel off the top layer of plastic wrap and flip the dough onto the pie plate so the other sheet of plastic wrap faces up. Peel off plastic wrap and gently press the dough into the pie plate. Trim overhanging dough. Spoon apple pie filling into the center of the pie. Cover edges of pie crust with foil to prevent burning.
Bake the pie at 425°F for 15 minutes. Without opening the oven door, reduce temperature to 375°F for an additional 15 minutes. Remove foil covering crust and bake for another 15 minutes. Let the pie cool completely to room temperature and let set for an additional 3 hours before serving.
From http://amyshealthybaking.com/blog/2015/10/11/clean-classic-apple-pie/ http://amyshealthybaking.com/blog/2015/09/16/slow-cooker-apple-pie-filling/