Michael Smiths Whole Grain Crusted Apple Pie Recipes

DEEP DISH GRANNY SMITH APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Peel, core, and halve apples. Cut into 1/2-inch slices, then slice into 1/2-inch cubes. Combine sugar, butter, cinnamon, nutmeg, and salt together in a large bowl; add apples and toss to coat evenly. Add flour and toss again to distribute.
• Pour apple mixture into 1 pie crust. Roll out 2nd pie crust, top pie, and pinch crust edges together.
• Place pie on baking sheet and bake in the preheated oven until golden brown, about 45 minutes.

MICHAEL SMITH’S WHOLE GRAIN CRUSTED APPLE PIE

Steps:

• Preheat oven to 350 degrees. Whisk oats, almond meal, brown sugar and salt together in a large bowl. Add butter and mix well until evenly combined. Add water and stir until mixture forms a cohesive dough. Knead once or twice to gather up any extra dry ingredients. Add a few more drops water if needed. Divide in half and form into 2 flattened discs, one slightly larger than the other. Wrap in plastic and refrigerate until firm and ready to use (at least one hour). Toss the apples with the brown sugar, cornstarch and cinnamon. Using rice flour, dust your hands, the work surface, the roller and the dough, then roll the larger pastry disc out into a 12-inch round and fit it into an 8-inch pie plate. You will find the dough easy to work with but also easily torn, so patch as needed. You may find it easy to fold the disc into quarters than pick it up and unfold it over the pie plate. Add the apples. Roll out the other disc into a 12-inch round and place over top of apples. Trim and seal edges of pie and poke 3 or 4 vent holes into the top of the pie so that steam will be released and not blow out the crust. Place onto the bottom rack of the oven and bake for 1 hour or until the crust is golden and juices are bubbling.

WHOLE GRAIN APPLE PIE

Steps:

• Preheat your oven to 350F (180C).
• Put the dry pastry ingredients in one bowl and the dry crumble ingredients in the other, and whisk each well, evenly distributing the finer powders amongst the coarser ones.
• For the pastry, sprinkle the oil and water together over the dry ingredients. Work with your fingers until it's evenly mixed and moist. Form the dough into a ball. Lightly dust the ball with flour then toss it into a 9-inch (23-cm) pie plate. Press the dough evenly into the plate, taking care to avoid a thickening at the base of the sides, in the corner. Set aside.
• For the crumble, toss the vegetable oil into the remaining dry ingredients and work the mixture with your fingers until it's well distributed. Set aside.
• Mix and toss the apples, rosemary, whole-wheat flour and brown sugar together in a bowl. Transfer this mixture into the bottom crust and evenly top with the crumble mixture.
• Bake until it's golden brown on top and bubbling, about an hour or so. Serve it warm.
• Freestyle Twist: You can spice up this pie in any number of ways. Try cinnamon, nutmeg, allspice or cloves. Or be brave and add cardamom, cloves or mace.