Apple Pie with Bob's Red Mill Whole Wheat Flaky Pie Crust

Having had success with a spelt piecrust recipe I found on the Bob's Red Mill website, I attempted to make an Apple Pie using the Bob's Red Mill Whole Wheat Flaky Pie Crust recipe. This recipe, using kosher salt in lieu of sea salt and organic shortening in lieu of butter became my pie crust recipe for years. However, and as detailed in earlier post, in 2011, I began to have problems with my pie crust. It would break apart when transferring to the pie plate. It would crack and not drape over the filling. It was dry. It had no flavor. “Patchwork” became standard process to top the fruit filling.

Determined to re-gain my mastery of this pie crust recipe and flush with my recent victory with a spelt pie crust, I decided to make an apple pie for my Mom's birthday as this is one of her favorite treats. The bottom crust transferred to the pie plate without issue, the top crust did not break apart while draping over the filling. With the extra crust, I got fancy. 

Apple Pie

From the revised 13^th edition of The Fanny Farmer Cookbook.

2 – 9” pie crusts

¾ – 1 cup sugar

1 teaspoon cinnamon (optional)

½ teaspoon nutmeg (optional)

1 ½ tablespoons flour

6 – 8 large, firm, tart apples (about 10 cups) – Cortland apples recommended

2 tablespoons butter

Preheat oven to 425 degrees farenheit. Line a 9” pie plate with one pie crust. Mix sugar, flour, cinnamon and nutmeg in a large bowl. Peel, core and slice the apples and toss them into the flour mixture, coating them well.

Pile apples into the lined pan and dot with the butter. Roll out top crust and drape over the pie. Crimp the edges and cut several vents in the top. Bake 10 minutes, then lower the heat to 350 degrees farenheit and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.

Bob's Red Mill's Whole Wheat Flaky Pie Crust Recipe: http://www.bobsredmill.com/recipes.php?recipe=841