Apple Cinnamon Pie Recipe
This Apple Cinnamon Pie Recipe is a healthy version of a beloved dessert. Follow detailed instructions with clear imagery to create a delicious and nutrient-rich pie. Combine oat, wholegrain spelt and almond flours with the natural sweetness of apples and cinnamon. The flavors blend and complement each other for a taste that is heavenly. A treat for Rosh Hashanah!
Love Apple Pie? We invite you to try our dairy-free wholegrain Apple Blubbery Pie as well.
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Apple Cinnamon Pie
Follow this step-by-step Apple Cinnamon Pie Recipe to create a pie that is nutritious and scrumptious. Blend naturally sweet apples with wholegrain flours. Add a dash of spicy cinnamon and the flavors come alive. Aided by clear imagery you will bake a pie that is aesthetic and delicious. Enjoy!
Equipment
- Food Processor (optional)
- Nonstick Pan With Cover
- Electric Mixer
- Rolling Pin
- Several Large Baking Sheets
- Cookie Cutter
- Deep Round Pie Dish (10 inches – 27 centimeters circumference)
Ingredients
Apple Filling Ingredients
- 8 Apples (medium size, thinly sliced – this can be done in a food processor slicer)
- 3 tsp Cinnamon
- 1/4 cup Water
Dough Ingredients
- 1 Egg
- 1/3 cup Blanched Almond Butter
- 1/2 cup Honey
- 1/4 cup Applesauce (without sugar or preservatives)
- 1 cup Blanched Almond Flour
- 2 cups Wholegrain Spelt Flour (sifted)
- 1 cup Oat Flour
- 1 tsp Baking Soda
- 1/3 cup Water
Instructions
Preheat The Oven
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Prepare The Apple Filling
- Peel and core 8 apples.
- Slice them thinly in a food processor or by hand.
- Add the cinnamon and mix well.
- Place the sliced apples mixed with cinnamon and ¼ cup water into a nonstick pan.
- Gradually bring to a boil on a low flame. Simmer until the apples are tender, for about 15-20 minutes.
- Let the apples cool and drain excess liquid.
Prepare the Dough
- Whisk the eggs and almond butter in an electric mixer until well blended.
- Add the honey and applesauce and continue to whisk for another minute.
- Gradually add the other ingredients and whisk until well blended.
- If the dough is not pliable, gradually add a small amount of water or sifted flour until you have a dough that you can roll out.
Forming The Pie Crust
- Form a ball from the dough.
- Slice the ball in two.
- Form a ball from one half and place it between 2 baking sheets.
- Flatten the dough with a rolling pin trying to keep a circular shape. The dough should be thin.
- Carefully peel away the top baking sheet.
- Put the pie pan facedown onto the dough and holding the baking sheet with the dough, turn it over onto the surface of the pie dish.
- Peel away the baking sheet.
- Smooth the dough with a small rolling pin, or with your hand. Cover the inner sides of the dish with dough, smoothing it out in the process.
- If areas are missing you can roll out more dough to use as fillers. Smooth it out with a small rolling pin or with your hand.
- Perforate the dough with small holes using a fork.
- Bake for 12 minutes or until golden brown.
- Let Cool. Set Aside.
Creating The Pie
- Place the cooled apple mixture into the prepared baked pie crust.
- Place the other ball of dough between 2 baking sheets.
- Flatten the dough with a rolling pin. The dough should be about 1/8-inch thick – 1/3 centimeter thick.
- Cut the dough with a cookie cutter form.
- Arrange the cut forms on top of the pie filling.
- Bake for 25-30 minutes or until golden.
Notes
Best refrigerated and served cold.
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