Quick post: Another Better For You (than usual) Pie Crust
‘Tis the season, once again…and it’s pie time! Whether you’re a glutton for crust or going strictly gluten free, I can guarantee pie will figure in your near future, and even if you won’t be eating any, chances are you’ll be baking one. I love pie, but like most things I choose to love rather than ignore, I’m seriously picky about it. I’m always on the lookout for healthier pie crusts, and have a few I like to alternate between. Considering I don’t actually bake pies all that often, you’d think these would suffice, but I still feel the urge to diversify. Last year, I was really happy with phyllo crust for pumpkin pie. Last night, I used this half whole wheat crust recipe I found online for an apple pie I’d long been promising for Dave. It uses 3/4 cup whole wheat pastry flour, 3/4 cup regular unbleached flour, a little less than 1/4 cup canola oil, a teeny pinch salt and 1/2 cup cold water. The recipe says to freeze the flours and the oil separately prior to mixing, but I didn’t, just measured, mixed, and pressed into the pan, and baked for about 1o minutes (375F), and it worked fine. This isn’t as flaky as your buttery or shortening based crust, and it does taste healthier, but all the better for that! In addition to being easy and tasty, it’s perfect support case material. Whether your pie’s sweet or savory, it sets the stage but doesn’t take over. This recipe makes a single pie crust; I filled it with a slices or mixture of different apples mixed with 2 tablespoons flour, just a touch over 1/4 cup brown sugar, juice from an orange wedge (I was out of lemons) and lots of cinnamon, and topped it with a version of this Eating Well oatmeal-nut crunch topping: 1/2 cup whole wheat flour (didn’t use pastry), 1/3 cup rolled oats, 1/4 cup brown sugar, 1/4 chopped walnuts, squeeze of fresh orange juice, and a little less than 2 tablespoons cold butter. Happy baking!