I know....I know....you are looking at this recipe and may be asking the question, "So when does apple pie count as healthy?"
While this may not be low carb, low calorie, or low whatever according to the latest trends it is still a healthier alternative to just any old apple pie. Besides, when you are holding your own with your healthy eating plan through the week this can be incorporated as a nice treat for all your hard work occasionally.
Let's face it, no matter how "good" we are with our health journey, sometimes we are going to splurge and this pie is a great option. Besides, I have adapted this recipe with some redeeming qualities like a whole grain pie crust with freshly ground whole wheat flour and organic, grass fed butter for some healthy fats, and delicious organic apples!
So, now that I have explained myself and maybe "justified" my recipe a little, let's make the Beat Apple Pie Ever!
Video recipe on this link:
Pastry recipe for double crust pie
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
Pastry for double-crust pie
1 tablespoon butter
1 large egg white
In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.
Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 30 to 35 minutes longer or until brown. Cool on a wire rack.