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Vanilla Bean Apple Pie

Vanilla Bean Apple PieAnother modified recipe from Clean Eating Magazine – Fall 2008.  I made this the other day and had to work on it in bits and pieces but well worth the effort.  The crust is full bodied and yields a wonderful texture!  This is a much healthier version of the classic fall favorites and just as satisfying!


Crust: [* Mix olive oil and butter until smooth]
1 cup organic whole-wheat flour
1/2 cup ground organic rolled oats
1/2 tsp organic Celtic sea salt
2 tsp organic apple cider vinegar
2 tbsp ice water
*1/4 cup olive oil
*1/4 cup unsalted organic butter

8 cups peeled and thinly sliced organic Braeburn apples (5 to 7 medium)
3 tbsp organic whole-wheat flour
3 tbsp organic apple butter
1 tbsp freshly squeezed organic lemon juice
1/8 tsp organic Celtic sea salt
2 tbsp organic agave nectar
1 seeded vanilla bean cut open length-wise


To prepare crust:

Stir flour, ground oats and sea salt together in a Kitchen Aid mixing bowl.  Whisk together vinegar and water in a small bowl.  Incorporate the olive oil butter into the flour using the Kitchen Aid mixer until it becomes a coarse meal.  Drizzle in the vinegar mixture and mix with a fork until the dough is moist. Divide dough into 2 balls, 1 slightly larger in diameter than the other.  Form each ball into a 6-inch disk and wrap in plastic wrap.  Chill for at least 1 hour (and up to 2 days).

To roll the dough:

Between two sheets of wax paper, roll the larger disk of dough into a 12-inch circle.  Remove the top piece of wax paper, lift the bottom piece by the corners and invert it over a 9-inch pie dish.  Press the dough into the dish and peel off the wax paper.  Roll the second disk the same way, move onto a plate or cookie sheet and refrigerate until pie is filled.

To prepare filling:

Preheat oven to 450°F

Put apple slices in a large bowl, sprinkle with the flour and toss.  In a small bowl mix together apple butter, lemon juice, agave nectar and vanilla bean.  Stir mixture into apples.  Spoon apples into the crust and gently press them into the bottom crust.

Remove second disk from the refrigerator and place it over the pie.  Firmly press the top crust into the bottom crust.  Seal and crimp the edges.  Cut 4 slits in the crust.

Bake for 15 minutes.  Reduce the temperature to 350°F and bake for an additional 45 minutes, or until the crust is brown and the filling is bubbling.  Let cool 1 hour before slicing.


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