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Brown Sugar Apple Pie Recipe

Brown Sugar Apple Pie Recipe

Brown Sugar Apple Pie Recipe

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  • Makes: 1 (8 Servings)
  • Ready In: 1 hr 45 mins
  • Prep Time: 60 mins
  • Cook Time: 45-50 mins

Here is an updated version of the all American classic. This recipe makes two 9” pie crusts and an 8 slice pie and uses healthier whole wheat flour and coconut oil in the crusts and brown sugar in the filling. What could be more of a treat than this? Maybea scoop of homemade vanilla ice cream on the side.

    Nutritional Information (per serving)

  • Calories: 358
  • Fat: 18g
  • Protein: 4g
  • Sodium: 185mg
  • Carbohydrates: 46g
  • Fiber: 4g
  • Sugar: 21g

Ingredients:

  1. Crust:
    2 cups whole wheat pastry flour
    ½ teaspoon sea salt
    8 tablespoons cold, unsalted butter
    4 tablespoons unrefined coconut oil
    ¼ cup ice water

    Filling:
    5-7 tart, sweet apples
    ½ cup unrefined cane sugar or brown sugar
    1/8 teaspoon sea salt
    1 tablespoon arrowroot
    ½ teaspoon cinnamon
    1/8 teaspoon nutmeg

Directions:

    1. Make your crusts first and chill for at least ½ hour. Here's one of my favorite's -- Whole Grain Butter Pie Crust Recipe.
    2. Preheat oven to 350 degrees F.
    3. Peel apples if desired. Quarter, core and cut apples into thin slices.
    4. Combine unrefined cane sugar, salt, arrowroot and spices and sprinkle over apples. Amounts of sweetener and spices are variable. The amounts given make for a mildly sweet, lightly spiced pie.
    5. Toss gently until they are evenly coated.
    6. Roll out half of your pie crust dough on a floured surface. Fold in half and in half again. Gently place in pie pan (a regular glass pie pan works best according to Cooks Illustrated) , unfold, and press into the pie pan.
    7. Place apples in layers in bottom pie shell.
    8. Cover pie with upper crust, crimp the edge of the two crusts together and trim.
    9. Prick the top of the pie so steam can release.
    10. Bake until edges of crust are golden, about 45-50 minutes.
Cynthia Lair

Article written by

Cynthia is an Assistant Professor and Culinary Curriculum Director at Bastyr University. She is also the host of the online cooking show Cookus Interruptus featuring over 170 recipes and the author of Feeding the Whole Family and the new Feeding the Young Athlete. Watch her TEDx talk How to Cut an Onion!

 

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