Apple Pan Pie

Apple Pan Pie





Crust



2-1/2 cups white whole wheat flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup vegetable oil

1 teaspoon maple syrup

2 large egg yolks

1/3 cup cold water



Filling



7 large apples, peeled, cored, and thinly sliced

1 teaspoon lemon juice

3/4 cup coconut sugar - granulated is fine

1/2 teaspoon cinnamon

2 teaspoons white whole wheat flour

1/4 cup ground nutmeg

1/8 teaspoon salt

Milk and additional coconut sugar for brushing and sprinkling







1. Preheat oven to 350 F. Lightly grease a 9 x 13 in baking pan. Set aside.

2. Prepare the crust: In a large bowl, combine flour, salt, and baking powder. Add oil, tossing with a fork until crumbs form. In a small bowl, whisk maple syrup and egg yolks until smooth, add to flour mixture, tossing until crumbly. Toss in water until mixture forms a ball of dough. Divide dough in half and roll out half of of dough to fit prepared baking pan. Set aside while you prepare the filling.

3. Place sliced apples in a medium bowl and toss with lemon juice. Arrange half of apples in prepared crust. In a small bowl, combine coconut sugar, cinnamon, nutmeg and salt. Sprinkle half over apples. Top with remaining apples and coconut-sugar mixture. Roll out remaining crust dough to fit over apple filling, place over apples and pinch edges to seal. Cut slits in top and bake in preheated oven 45 minutes, or until filling is bubbly. Cool completely on a wire cooling rack before slicing.

Yield: 7 servings.

Store in refrigerator up to 2 days.