Whole Grain Apple Pie

Apple pie is one of my favourite desserts, which I think kinda goes for all of us, right? It’s not flashy, it’s not the first thing that springs to mind when I’m thinking of what I want to eat after dinner, but it’s a classic. It seems like one of those pies that has always been there. I like to experiment with flavours, try new things, but whenever I’m in the mood for something that just always feels right, apple pie is the way to go.

apple pie

For this particular pie, I wanted to experiment with flours. I love the classic, all wheat pastry, but I also love a good, aromatic whole grain wheat flour. The flavour profile goes so well with the sweet, yet tart apples and the spices. So I went with a mix. This does make the pie taste a little more… I don’t know, not as traditional. So if you’ve after a more traditional apple pie, definitely feel free to only use wheat flour.

100 grams Whole Wheat Flour
100 grams Wheat Flour
1 tablespoon Cane Sugar
1/2 teaspoon Sea Salt
1/2 teaspoon Vanilla Powder
100 grams Vegan Butter
2 tablespoons Ice Cold Water
2 tablespoons Vodka

Add your flours, sea salt and vanilla to a food processor and give it a quick mix. Cube the butter and add it in. Pulse until the butter is in small pieces. Now mix together the ice cold water & vodka and add gradually to the food processor whilst pulsing. Only add enough so that a crumbly dough forms. Turn out on a lightly floured work surface, divide in two and press together to discs. Cover with plastic wrap and refrigerate for 30 minutes.

1 large Baking Apple (200 g)
2 tablespoons Lemon Juice
2 tablespoons Cane Sugar
1 tablespoons Wheat Flour
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Sea Salt
1 teaspoon Vanilla Powder
2 tablespoons Vegan Butter

Core the apple and chop into bite sized pieces. Drizzle the lemon juice over the apple along with the remaining ingredients, except for the butter. Mix well to make sure all apple pieces are coated in flour, spices and sugar. Keep the butter for assembly.

Preheat oven to 175° C / 350° F.
On a floured surface, roll out one disc of pastry dough to be a little larger than your pie pan. Drape it over your pan and press down. Fill with the apple filling and place little pieces of the butter all over the top of the pie. Refrigerate. Now roll out your second disc of pastry dough and cut into strips. Take out your apple pie and lay the strips over the pie to form a lattice top. Brush a little soy milk or soy cream over the top and sprinkle with cane sugar. Bake covered for 25 minutes and then uncovered for another 25 minutes until the apple pie is golden brown on top.

apple pie

Share your #milkingalmonds creations on Instagram using the hashtag. Seeing what you make from this site is kinda my favourite thing.

– Trine

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