Whole Wheat Apple Pie

Tender, cinnamon-spiced apples with a squeeze of lemon, baked in a whole wheat crust with no added sugar. Richberry brings out the fruit's sweetness.

Total time: 2 hr 5 min
Servings: 8
Difficulty: Medium

Whole wheat apple pie — Sweet moments, naturally.

Ingredients

1.75 kg ripe apples
19 g whole wheat pastry flour
1 packaged or homemade whole wheat pie crust
15 ml lemon juice

2 g ground cinnamon
1 ml ground nutmeg
2 g salt
1 egg white, for brushing the crust

Directions

Prepare the apples.
Thinly slice all the apples, pour the lemon juice over them and toss.
Season and cook.
Mix the cinnamon, nutmeg and salt and toss gently through the apples. Cook 6 cups of the sliced apples in a large pot over medium heat for about 10 minutes, until tender.
Thicken and cool.
Take the pot off the heat and stir in the rest of the apples, then the pastry flour. Let the filling cool for 30 minutes.
Preheat oven to 425°F (220°C).
Set a rack in the lower third of the oven. Line a pie plate with the crust, spoon in the apples and cover with a top crust.
Glaze and bake.
Brush the top crust with egg white, and sprinkle over a little cinnamon, butter and flour if you like. Bake for 40 minutes, until browned, then cool for 20 minutes before slicing.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

2 tbsp simple syrup = 128 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.