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Apple Pie with White Sonora Wheat Crust
Apple pie rarely disappoints, but when it’s all homemade with a crust of fresh-milled White Sonora wheat and an interior of tart granny smith apples, it will blow you away. Warm or cold, with ice cream or plain, this pie is amazing. I also get such a kick out of making little hand pies with the crust scraps and anything I see in my refrigerator (jam, cheese…jam & cheese).
The interior of this pie borrows from Allrecipes’ Apple Pie by Grandma Ople, which uses the technique of pouring the caramel filling through the top of the lattice into the pie. Reading reviews had me adding a tablespoon of cornstarch to improve the goo texture, and taste testing resulted in the addition of ground cinnamon, ginger and nutmeg for optimal flavor.
The crust part of this recipe riffs off a basic pie crust in the cookbook BraveTart, but I use whole grain White Sonora wheat and give you a lard-butter combo variation. Actually, there are four variations: all whole grain, half whole grain, all butter, and part butter-part lard.
The all-butter dough with half whole grain flour resulted in my favorite crust, but every rendition was amazingly flaky and delicious. I think White Sonora wheat may be the ideal flour for whole grain pastry. It has a light nutty flavor, smooth mouth feel and no hint of bitterness.
Apple Pie with White Sonora Wheat Crust
Apple pie is a fall classic, and a wonderful dessert any time of year. The crust is flavorful and nutritious with whole grain White Sonora wheat flour, and the filling is sweet, tart and oozing with spice-filled caramel. Make the dough ahead of time and refrigerate or freeze, and your pie making will feel fast and easy.
Ingredients
Crust 100% whole grain
Crust 50% whole grain
Filling
Crust Decoration for solid top crust or tight-weave lattice
Instructions
CRUST
FILLING
ROLLING AND CUTTING THE CRUSTS
Bottom
Solid Top
Lattice Top
BAKING
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Apple Pie with White Sonora Wheat Crust