Apple Pie Made with White Whole Wheat Flour Crust

There are some easier ways to start the path away from white flour and one of them is King Arthur’s White Whole Wheat Flour. It is not full on whole wheat flour but neither is is white flour and it brings a healthier aspect to your baking. I’ve used it for years in different recipes and while I haven’t been successful in all of them making a white whole wheat flour pie crust was definitely a success.

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I always start with my gorgeous hand thrown pie plate that my husband bought for me from his friend in Vermont. Isn’t it gorgeous? A good pie plate can make all the difference, in my opinion. I am updating this recipe from almost twelve years ago and the pottery where the hubby bought me this plate has closed. I’m sad as I would have loved to have gotten another one as we are now living in Vermont. This also explains why the photos are not the best. We were living in our fifthwheel at the time!

I use the pie crust recipe in my ancient Betty Crocker cookbook. I received it as a shower present and I got married in 1982 – you do the math as to its age. This cookbook is one I still turn to quite often for the basics. You can’t go wrong with Betty!

The only thing I change is I add about a tablespoon of sugar and instead of all ice water I use half ice water and half cold apple cider vinegar. Oh, and I do half butter and half shortening.
I guess I mess with it a fair bit…*sigh*

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Four Apple Pie with White Whole Wheat Crust

serves 8 to 10

For Bottom Crust:

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1 1/2 cup white whole wheat flour
3 TBS granulated sugar
1/2 tsp salt
4 TBS cold butter
1/4 cup shortening
1 TBS apple cider vinegar
4 – 5 TBS ice water

For Top Crust:

1 1/2 cup all purpose flour
3 TBS granulated sugar
1/2 tsp salt
4 TBS cold butter
1/4 cup shortening
1 TBS apple cider vinegar
4 – 5 TBS ice water

For the Pie Filling:

8 apples, peeled cored and sliced. 2 each of 4 different types of apples such granny smith, delicious, Braeburn, gala, McIntosh, honeycrisp, etc.
1 cup brown sugar
juice of half a lemon
1/4 cup all purpose flour
2 tsp cinnamon
2 TBS butter
1 egg mixed with a bit of water
sugar in the raw optional

Mix the flour, sugar and salt in medium bowl. Cut the cold butter into chunks and add it and the shortening to the flour. Cut it in with a pastry blender or two knives until the mixture resembles small crumbs.

Add the cider vinegar and 3 TBS of ice water. Stir the mixture with a fork. If it seems dry add another tablespoon of water. Gather the dough together and place it on a lightly floured surface. Knead it a few times until it comes together. Form it into a disc, wrap in plastic or wax paper and refrigerate for an hour.

Repeat for top crust. (I have learned to make each crust separately. It just works better.)

Preheat oven to 400°
Cut the apples into slices and add to a bowl
Add the brown sugar, lemon juice, cinnamon and flour. Mix well.

Take one disc of dough from the refrigerator and roll it out for a 9? pie pan. trim.

Add the apples to the prepared pie pan.
Dot the top of the apples with the 2 TBS of butter.

Take the second disc from the refrigerator and roll it out to cover.
Cover with the top crust. Seal with the edge of your choice.
Cut some slits for steam to escape.
Brush with the egg wash and sprinkle with sugar in the raw if desired
Cover the edge of the pie to prevent over browning for the first half hour of cooking.
Bake at 400° for 15 minutes then lower the temperature to 350° and bake for 45 – 50 more minutes or until the juices are bubbly and the crust is nicely browned.
Cool on a wire rack.

How Was the White Whole Wheat Crust? And the Apple Pie for That Matter?

This crust is definitely not as light as a crust made with white flour but it is still very good. If you are looking to get away from using all white flour and want to work with less processed flours the white whole wheat is really a nice way to get your feet in, so to say.

It’s not as heavy as full on whole wheat flour and in my opinion at least, works better in many baked goods. In a lot of cookie recipes like chocolate chip type cookies – you probably wouldn’t even notice the difference. I also use it when I make Belgian waffles in bulk to freeze for the hubby.

The filling for this pie was delicious. Any time I make an apple pie I try to use at least three different apples. It really does make for a much better pie if you mix your varieties. Each one brings something different to the pie and when they all get together, magic happens.