Wholesome Spiced Apple Dessert (Print Version)
# Ingredients:
→ For the Crust
01 -
1 1/2 cups whole wheat pastry flour, spooned, levelled and cold
02 -
1/2 teaspoon salt
03 -
8 tablespoons salted butter, cubed and cold
04 -
1 tablespoon honey
05 -
1 teaspoon white vinegar or vodka
06 -
1/2 teaspoon vanilla extract
07 -
1/4 cup ice water
→ For the Filling
08 -
2 pounds Honeycrisp apples, peeled and sliced thinly
09 -
1 Granny Smith apple, peeled and sliced thinly
10 -
1/3 cup honey
11 -
2 teaspoons cinnamon
12 -
1/4 teaspoon ground ginger
13 -
1/8 teaspoon nutmeg
14 -
1/2 teaspoon salt
15 -
3 tablespoons whole wheat pastry flour
→ For the Streusel
16 -
2/3 cup whole wheat pastry flour
17 -
2 tablespoons honey
18 -
3 tablespoons salted butter
19 -
1/2 teaspoon cinnamon
20 -
Pinch of salt
→ Optional
21 -
1 egg, beaten (for egg wash)
# Instructions:
01 -
In a food processor, pulse flour and salt three times. Add cubed butter and pulse until the butter is pea size. Add vanilla, honey, and vinegar or vodka, then pulse 3 times. With the processor running on low, slowly stream in ice water a tablespoon at a time, just until a dough ball begins to form.
02 -
Place dough on plastic wrap and form into a ball, pushing with the heel of your hand if needed. Wrap with plastic and form into a rough disc. Chill for at least 30 minutes.
03 -
Preheat oven to 425°F (220°C). Toss apple slices with flour, salt, spices, and honey until evenly coated.
04 -
Combine all streusel ingredients in the food processor and pulse just until the mixture looks like wet sand and clumps together.
05 -
On a large piece of floured parchment paper, roll out the dough with a floured rolling pin, ensuring it's large enough to have at least a 1/2 inch overhang when fitted into the pie plate. Transfer to pie plate using the parchment to help lift it.
06 -
Pour the apple mixture into the crust and press down lightly. Trim excess dough and crimp the edges. Sprinkle streusel topping evenly over the apples. For a shiny crust, brush egg wash around the edge.
07 -
Place pie on a baking sheet to catch drips. Bake for 25 minutes at 425°F, then reduce heat to 350°F and bake for another 40-50 minutes, until crust is browned and juices are bubbling. Cover crust with a pie shield or foil if it browns too quickly. Let cool completely before cutting.
# Notes:
01 -
For a flaky crust, keep all ingredients as cold as possible. An ice cube in your water helps keep it ice cold.
02 -
Handle the dough as little as possible to prevent it from becoming tough.
03 -
If the dough becomes too soft while working with it, return it to the refrigerator to chill.
04 -
To make the crust without a food processor, whisk flour and salt in a bowl, chill the mixture, cut in butter with a pastry blender, then add wet ingredients and mix by hand.
05 -
This crust recipe doubles well for a double-crust pie.
06 -
Chopped pecans or walnuts can be added to the streusel topping for extra crunch.
07 -
For a deep dish pie, use 3 pounds Honeycrisp apples, 1 Granny Smith apple, and 4 tablespoons flour.
08 -
Store-bought crust can be substituted if you don't want to make your own.