Homemade Apple Pie with Whole Wheat Crust
Make homemade apple pie with a flaky crust and spiced apple filling. Easy recipe with tips for perfect results every time.
Ingredients
- 2.5 cups all-purpose flour
- 0.5 cup whole wheat flour
- 1 cup cold unsalted butter, cubed
- 1 teaspoon fine sea salt
- 6 to 8 tablespoons ice water
- 6 to 8 medium apples (3 Granny Smith, 3 Honeycrisp), peeled, cored, and sliced 0.25 inch thick
- 0.75 cup granulated sugar
- 0.25 cup packed brown sugar
- 2 tablespoons fresh lemon juice
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon freshly grated nutmeg
- 1.5 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- 1
Whisk together the all-purpose flour, whole wheat flour, and sea salt in a large mixing bowl.
- 2
Cut the cold butter cubes into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining visible.
- 3
Drizzle the ice water over the mixture one tablespoon at a time, mixing gently with a fork until the dough just comes together without being wet or sticky.
- 4
Divide the dough in half, shape each portion into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to overnight.
- 5
Toss the sliced apples with lemon juice immediately after cutting, then combine them in a large bowl with the granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and vanilla extract, stirring gently to coat evenly and letting the mixture sit for 10 minutes.
- 6
Remove one dough disk from the refrigerator and let it sit at room temperature for 5 minutes, then roll it out on a floured surface into a 12-inch circle about 0.125 inch thick.
- 7
Transfer the rolled dough to a 9-inch pie dish by rolling it loosely onto your rolling pin and unrolling it over the dish, pressing gently to fit without stretching, and let the excess hang over the edges.
- 8
Spread the apple filling into the prepared crust, mounding it slightly in the center and discarding any excess liquid that has accumulated in the bowl.
- 9
Roll out the second dough disk to a 10-inch circle and either lay it whole over the filling or cut it into 0.5-inch strips and weave them into a lattice pattern over the top.
- 10
Trim the overhanging edges to 1 inch, then fold them under and crimp decoratively with your fingertips or a fork to seal the top and bottom crusts together.
- 11
Brush the entire surface of the pie crust with the egg wash and sprinkle with coarse sugar if desired, then use a sharp knife to cut three small vents in the top crust to allow steam to escape.
- 12
Refrigerate the assembled pie for 15 to 30 minutes while you preheat the oven to 400°F.
- 13
Place the pie on the lower oven rack and bake for 45 to 60 minutes, until the crust is deep golden brown and you can see the filling bubbling slightly at the vents, tenting with foil during the last 15 minutes if the edges are browning too quickly.
- 14
Transfer the pie to a wire cooling rack and let it rest at room temperature for at least 4 hours before slicing, allowing the filling to set completely and making it easier to portion cleanly.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour | combination of 2 cups all-purpose and 0.5 cup whole wheat flour | Whole wheat flour adds fiber, minerals, and a subtle nuttiness while improving gut health and blood sugar response |
| 1 cup granulated sugar total | 0.5 cup granulated sugar and 0.25 cup coconut sugar | Coconut sugar has a lower glycemic index than refined sugar, reducing blood sugar spikes while providing a warm molasses note |
| unsalted butter | combination of 0.5 cup unsalted butter and 0.5 cup cold coconut oil | Coconut oil contains medium-chain triglycerides and reduces saturated fat content while maintaining flakiness and reducing inflammation markers |
| cornstarch | 1.5 tablespoons tapioca starch or 2 tablespoons ground flax seed mixed with 3 tablespoons water | Tapioca starch provides similar thickening without the refined starch content; ground flax adds omega-3 fatty acids and fiber for enhanced gut health |
| granulated sugar topping | 1 tablespoon raw cane sugar or monk fruit sweetener | Raw cane sugar minimally processed retains trace minerals; monk fruit provides sweetness without glycemic impact for those monitoring blood sugar |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 8)
| Calories | 355 |
| Total Fat | 17g |
| Saturated Fat | 9g |
| Cholesterol | 38mg |
| Sodium | 220mg |
| Carbohydrates | 46g |
| Fiber | 4g |
| Sugar | 24g |
| Protein | 5g |
Nutrition Comparison
| Classic | Metabolic Health | Healthier | |
|---|---|---|---|
| Calories | 355 | 285 | 285 |
| Protein | 5g | 8g | 4.2g |
| Carbs | 46g | 22g | 42.5g |
| Fat | 17g | 20g | 11.8g |
| Fiber | 4g | 9g | 3.1g |
| Sugar | 24g | - | - |
| Health Scores | |||
| Gut Health | 6/10 | 9/10 | 8/10 |
| Anti-Inflammatory | 6/10 | 9/10 | 7/10 |
| Blood Sugar | 5/10 | 9/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
