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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Best Sprtiz Cookie Recipe!

Ok, so I’ve tried five recipes I think. The one that came with the Pampered Chief cookie press gave me carpal tunnel (slightly kidding here, but you get my point) and others tasted bad or also sucked in the cookie press. So I got a book from the library that is a cookie swap cookbook and it’s awesome! And it’s also July, so don’t ask why I put this book on hold, good thing I did though!

Look at these beauties! And it was so so so so easy to press them out. You get that first crap cookie after you fill the press up but you just pick it up off the cookie sheet and throw it back in the dough bowl.

Recipe:

Yield 96 cookies

  • 2 cups butter (4 sticks), softened
  • 1.5 cups confectioners sugar
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 4 cups all purpose flour
  • 1/4 tsp salt

Preheat oven to 350.

I keep my butter in the freezer, so the night before and took it out and let it sit on the counter overnight. Since it was 85 in my house, I had nice soft butter in the morning.

Place the butter and sugar in your mixer bowl and beat until light and fluffy.

Add in the vanilla and almond extract and beat until mixed in.

Slowly add the salt and flour (one cup at a time) on a low speed until just mixed. Don’t over mix the dough.

On an UNGREASED cookie sheet press cookies. Bake at 350 for 10ish minutes until golden brown around the edges. Remove from pan and cook on a cooling rack.

 

Tips:

  1. To load cookie dough easily into the press, I use a cookie scoop and load it up and then pull the trigger and it easily just drops into the barrel of the press.
  2. I tried pressing these onto parchment paper lined cookie sheets but it was making the paper pull up with the press and it was just a hot mess. Look at the amount of butter in the recipe, don’t worry, they come off the pan easily.
  3. Cookies stick easier from the press onto the pan if the pan is hot. Those first two batches were a pain in the ass butt but then once I had hot sheets from the oven, they were a lot easier.

Strawberry Lemon Marmalade

From the book Ball: Complete Book of Home Preserving

  • 1/4 cup thinly sliced lemon peel
  • 4 cups crushed hulled strawberries
  • 1 Tbsp lemon juice
  • 1 package (1.75 oz) regular powdered fruits pectin
  • 6 cups granulated sugar

Prepare canner, jars and lids.

In a large, deep stainless steel saucepan, combine lemon peel and water to cover. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drained and discard liquid.

Add strawberries and lemon juice to peel and mix well. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat (and skim off foam if you’d like but I find this easier to do once in the individual jars)

Ladle hot marmalade into hot jars, leaving 1.4 inch headspace. Remove air bubbles and adjust headspace, if necessary, but adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jar in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove cannier lid. Wait 5 minutes, then remove jar, cool and store (this means DO NOT TOUCH THE JARS FOR 24 HOURS so don’t put them somewhere they will be in your way).

If the stars are aligned correctly and the canning gods are on your side, you will probably hear your lids seal and *POP* one by one in the fir 30 minutes of taking the cans out of the water bath 🙂