How next-level store-bought crust, smart touches of fat and flavoring, and a trio of apples fit together fabulously.
2 (9-inch) refrigerated whole-wheat pie doughs (such as Wholly Wholesome)
1/2 cup packed brown sugar
2 tablespoons unsalted butter
1 tablespoon water
1/4 teaspoon kosher salt
2 tablespoons whole milk
1 teaspoon vanilla extract
1 (10-oz.) Braeburn apple, peeled and grated
1/4 cup all-purpose flour, divided
1 1/2 pounds Fuji apples, peeled, cored, and cut into 12 wedges each
1 1/2 pounds Honeycrisp apples, peeled, cored, and cut into 12 wedges each
1 large egg white, lightly beaten
Added sugars 10g
Calcium 3% DV
Potassium 0% DV
How to Make It
Preheat oven to 375°F. Roll 1 dough into a 13-inch circle on a floured surface; fit into a 9-inch pie plate coated with cooking spray. Chill until ready to use.
Heat sugar, butter, 1 tablespoon water, and salt in a skillet over medium-high; cook 1 minute, stirring constantly. Stir in milk and vanilla. Bring to a boil, and cook, stirring constantly, until thickened, about 1 minute. Remove from heat; let stand 10 minutes.
Combine grated apple and 1 tablespoon flour in a bowl. Add apple wedges and remaining 3 tablespoons flour; toss to coat. Pour sugar mixture over apples; toss. Nestle apple mixture into piecrust in pie plate.
Roll remaining pie dough into an 11 1/2-inch circle on floured surface. Place over apples in pie plate. Fold dough edge under, flute edges, and trim off any excess. Brush egg white over crust. Cut 6 to 8 (1-inch-long) slits in crust. Bake on bottom rack at 375°F for 1 hour or until browned and bubbling. Tent with foil after 40 minutes to prevent overbrowning, if needed. Remove from oven; cool on a wire rack. Cut pie into 10 wedges.
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