Whole wheat apple pie
This version of Whole wheat apple pie can also be consumed by people with insulin resistance, which my spouse is also involved in, so I swapped certain ingredients that fit her diet better. It became very good, it is absolutely tasty even with whole wheat flour. We got to like the recipe so much, that in the past couple of weeks I’ve been baking this apple pie three times already.
Whole wheat apple pie
Course: DessertsServings
4
servingsCooking time
30
minutesIngredients
225 g whole wheat flour
80 g of room temperature butter
80 g Xylitol
1 tsp vanilla aroma
1 egg
40 g of sour cream
pinch of salt
5 g baking powder
- for the filling
4 apples
1 teaspoon ground cinnamon
half lemon juice
1 tsp semolina
Directions
- Knead the ingredients of the dough, then cut into halves, cover them and let it rest in the fridge for half an hour. Grate the apples, mix with the cinnamon and lemon juice.
- Preheat the oven to 180 ° C.
- Take one half of the dough out of the fridge and stretch it to the size of a baking sheet. Prick it with a fork and pre-bake for 7-8 minutes. Meanwhile, stretch the other half of the dough. Take the pre-baked dough out of the oven, sprinkle with semolina, then spread the filling consistently over it. Lay the 2nd dough on the top of the filling, prick it too with a fork so the steam will be able to escape and smear it with the beaten egg yolk. Put it back to the oven, for approx. 30 minutes. When it is ready, let it cool and eat up.
