King Arthur Flour Whole Grain Apple PIe

For the past two years I’ve been working on baking my way through my King Arthur Whole Grain Baking book and I’ve kind of stalled out on it but I figured since we picked a ton of apples this weekend I needed to make apple pie, so why not check this one off in the book?

Just to warn you, it has a butt load of sugar in it. I mean, way more than any pie should ever have, so I some sugar out (and honestly, I’m going to cut out even more next time) and cut out some of the butter because I felt it was not needed. One place where you can’t skimp on butter is the crust through, which is also homemade. You never truly baked a pie yourself if you bought the crust from the store, sorry, but it’s true!

I used to be very scared of making my own pastry, mostly because I had no idea of an easy way to cut the butter into the dough without it being a total hot mess. Pastry cutter…sucks. Food processor…overprocess. Forks and/or knives….seriously? Then last fall my good friend and I went to a pie baking class at William & Sonoma. I seriously learned a life altering technique. Seriously, after I tell you think you will never look at pastry again as a daunting task. Ready? Grate frozen butter. WHAT? Yes. GRATE FROZEN BUTTER. Ok, now you can make any type of pastry! Want it even more flaky? Forget brushing it with egg. Brush it with vodka. Yay!

Ok, so to the recipe…

Crust:

  • 1 cup (4 ounces) whole wheat pastry flour (or whole wheat flour but will be less flaky)
  • 1 tbsp buttermilk powder (optional)
  • 1 tbsp confectioners sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (3/4 stick, 3 ounces) cold unsalted butter
  • 2 tbsp (1 ounce) orange juice
  • 2 to 4 tbsp (1 to 2 ounces) ice water

If you are wondering why I included the weight of some of the ingredients, it’s to save yourself from washing measuring cups and making a mess on your counter. You should bake with weight instead of volume since technically you need to spoon the ingredient into the measuring cup and then level it off with a knife and then dump it in the bowl. Who has time for that? I don’t! Turn on a scale. Place bowl on scale. Tare scale. Add an ingredient. Tare scale. Add another ingredient. Repeat. So easy!

Filling:

  • 5 to 6 cups sliced (and peeled if you have too much time on your hands) apples. About 4 large or 6 medium, about 2 pounds.
  • 1 1/4 cups (5 ounces) confectioners sugar (I cut it to 2.5 ounces, but seriously, I will be skipping this all together next time)
  • 1/4 cup (1 7/8 ounces) packed light or dark brown sugar (this is all the sugar it seriously needs between the crust and the topping, but I cut this in half to 1/8 cup as well)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp (1 ounce) unsalted butter, melted (left this out)
  • 2 tbsp (3/4 ounce) unbleached all-purpouse flour

Topping:

  • 1/2 cup (2 ounces) traditional whole wheat flour
  • 1/2 cup (1 3/4 ounces) old-fashioned rolled oats
  • 1/2 cup (2 ounces) chopped walnuts
  • 1/2 cup (3 3/4 ounces) lightly packed brown sugar
  • 3/4 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 4 tbsp (1/2 stick, 2 ounces) unsalted butter

To make the crust, mix all the dry ingredients together in a medium bowl. Grate frozen butter and then toss lightly with fingers to mix. Sprinkle with the orange juice and toss lightly. Slowly add 1 tbsp at a time of the ice water until the dough is cohesive. Grab a handful; if it holds together willingly and doesn’t seem at all dry or crumbly, you’ve added enough liquid. You should be able to see the sprinkles of butter throughout. Form dough into a disk and wrap in plastic wrap and let it sit in the fridge overnight or up to 3 days. You want the whole wheat to become softer from the orange juice. Will yield a flakier crust.

When ready to make the pie, take out the dough 30 minutes prior to rolling (so make the filling and topping and the roll it out).

Preheat oven to 375 degrees F.

To make the filling, thinly slice the apples and place in a LARGE mixing bowl. Toss with the sugar, spices, salt, vanilla and lemon juice. If using the butter add it after mixed along with the flour.

To make the topping, whisk together all of the dry ingredients. Stir in vanilla. Grate the butter and toss it in.

To assemble the pie, roll out the crust on a well floured surface. Don’t skimp on the flour, you’ll just end up with a torn pie crust, which will make you hate making pastry even more. Fold into quarters and place in the pie pan and then unfold. Spoon the filling into the crust and the spread the topping on.

Tent with a piece of tin foil and bake until the crust is golden brown, about an hour. Allow to it and cool for at least 1 hour, but more like 3-5 hours so it’s not all soupy.

 

Nutritional info for FULL fat & sugar. 1/10th of the pie (158 grams):

Calories: 412

Fat: 18 g

Carbs: 31g

Protein: 5 g

 

If you cut the powdered and brown sugar in half for the filling and omit the butter in the filling ONLY per 158 grams:

Calories: 364

Fat: 15.7g

Carbs: 23g

Protein: 5 g

 

Still a pretty high calorie treat but it is a lot less scary for me with half the sugar. And 158 grams is a good amount, it’s one of those kids IKEA bowls. If I ever make this recipe again (not because it’s not good, but because I never, ever make the same recipe twice. Ask my husband. It bugs him) I will omit all of the powdered sugar in the filling and just use the 1/4 brown sugar it calls for. If I ever do that, I’ll recalculate the calories out again so I can log it 🙂

 

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Homemade Nutella

I have had this recipe on my “to try” list for a long, long time from Katherine and it’s so so so so good. If you’ve ever had store bought Nutella, obviously this isn’t going to be as creamy as the stuff made in a factory, but it tastes just as good and it’s so much cheaper and better to make at home! Plus my food processor isn’t the best and I have to stand there with my finger on “pulse” and I was getting sick of standing there to be honest….and was really anxious to just try it 🙂

Ingredients (makes a half pint, 16 tablespoons, 8 servings):

  • 6 oz of raw hazelnuts
  • 2 Tbsp unsweetened cocoa powder
  • 2 tsp honey
  • 1- 1.5 Tbsp coconut oil (melted)

Preheat oven to 350F. Place nuts on a baking sheet and bake for 10-12 minutes, stirring the nuts halfway through. Remove from oven.
Raw hazelnuts will come with the skins on, which apparently can be bitter. I just dumped the nuts into a kitchen towel and folded the towel over them and rubbed them around on the counter. Not all of the skin will come off, but getting most of it off should be fine. Place nuts back on the baking sheet and bake for another 5 minutes (to heat them back up). Remove and pour nuts into food processor.

Grind, grind, grind. Once you’ve got a powder, add the rest of the ingredients, except only 1 tbsp. of the oil. It will first become a powder but it will eventually start getting creamy. This is where I lost my patience with just holding the “pulse” button on my mini food processor.

Keep grinding the nuts. The heat from the friction will release the natural oils and it WILL become creamier. If you want, slowly drizzle in more oil, and grind, grind, grind.

Place in a plastic container with a lid or a glass canning jar with a lid. This needs to be kept in the refrigerator because there are no preservatives.

Next time I would like to try to add some sort of dairy in it to just try, like non-fat half and half, just to see what I get in terms of it maybe being creamier?

Nutritional Info (2 Tbsp):

Calories: 167

Fat: 15.7g

Carbs: 5.7g

Protein: 3.4 g

“Clean” Blondies

This recipe is from DAMY. I wasn’t too too impressed but I think there are things that I could have done differently to make this a success. First, I’m not a fan of almond butter but I have a jar of it that I needed to go through. I think if I had used peanut butter (huge fan of that! who isn’t??) these would have been less “blah” to me. Second, about a month ago I slam dunked my blender into the trash can after I got fed up with the piece of junk and I only have a 3 cup food processor so I processed the chic peas alone, which is dry and so they didn’t come out as smooth as I think they would have it I was able to blend everything at the same time. <—wow run on sentence, glad you made it to the end. I will be making these again, hopefully with a new blender or food processor.

Yield: Makes 12 Brownies

Ingredients:

  • 1/2 Cup Pure Pumpkin Puree
  • 1/2 Cup Natural Nut Butter (Almond or Peanut Butter)
  • 1/3 Cup Honey (Agave, Maple or Stevia)
  • 1 Egg
  • 1/4 Cup Egg Whites
  • 1/4 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 1 1/2 Cup Chickpeas
  • 1 Tsp Vanilla Extract
  • 1 1/2 Tbsp (or more – to taste) Cinnamon

 

Directions:

  1. Preheat oven to 350 F.
  2. Place all Blondie ingredients in the food processor and blend until smooth (stopping to scrape down the sides).
  3. Spray an 8×8 baking dish with a healthy, non-stick oil.
  4. Spread blondie batter evenly in dish.
  5. Sprinkle with cinnamon if you want.
  6. Using a knife swirl cinnamon.
  7. Place in the oven and bake for 40 minutes.
  8. Remove from oven and let sit in the baking dish for 10 minutes.
  9. Cut into brownie size pieces.
  10. Place on a cooling rack and enjoy!
  11. Storage tip – Place these brownies in a sealed-tight container and store in the refrigerator.

In the photo, I topped it with 1 tsp of sugar free caramel topping but I also plan on eating them with some chocolate PB2 and some natural peanut butter since they were a little “blah” for me liking.

Nutritional Info (1 square):

Calories: 138

Fat: 6.5 g

Carbs: 16 g

Protein: 5.8

 

If you add the caramel topping (1 tsp) add another 45 calories.

Protein Pumpkin Bars

These are from Jaime Eason and I made them for my mom’s group Tuesday and I only heard good things! Here is the original post 🙂

  1. Preheat the oven to 350 (or if baking with honey, preheat to 325).
  2. Spray a 9 X 13 Pyrex dish with non-stick spray.
  3. Combine first 11 ingredients and mix well.
  4. Add the final 3 ingredients (4, if adding walnuts), and mix until incorporated. Spread batter into the Pyrex dish and bake for 30 min.
  5. Makes 24 squares.

Nutritional Info:

Xylitol with walnuts: 1 square = 63 calories, 2.3 g fat, 8 g carbs, 4 g protein

Xylitol without walnuts: 1 square = 47 calories, .7 g fat, 8 g carbs, 3.7 g protein

Honey with walnuts: 1 square = 74 calories, 2.3 g fat, 12 g carbs, 4 g protein

Honey without walnuts: 1 square = 58 calories, 2.3 g fat, 12 carbs, 4 g protein

 

So basically you have added 11 more calories and 4 more carbs if you chose honey, which is a great natural alternative if xylitol does a number on your stomach. I actually thought it would be A LOT more calories and carbs until I calculated out the difference.

I usually eat two of these with either PB2, peanut butter or almond butter on top. I know the ladies were also dipping into our fresh 1 gallon tubs of organic & local honey and putting it on top 🙂