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Whole Grain Apple Pie

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“I found this one on Food.com, from Chef Michael Smith. Not only does it look really simple for an apple pie, it's whole grain AND adds an interesting flavour twist! From the description: "This is not a classic apple pie. This pie is easier to make. The pastry is so easy to stir together that you can also make a crumble topping with the same ingredients. Throw in a surprising flavour twist and this pie will become a classic of its own!"”
READY IN:
1hr 30mins
SERVES:
6-8
YIELD:
1 Pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 350F (180C).
  2. Put the dry pastry ingredients in one bowl and the dry crumble ingredients in the other, and whisk each well, evenly distributing the finer powders amongst the coarser ones.
  3. For the pastry, sprinkle the oil and water together over the dry ingredients. Work with your fingers until it’s evenly mixed and moist. Form the dough into a ball. Lightly dust the ball with flour then toss it into a 9-inch (23-cm) pie plate. Press the dough evenly into the plate, taking care to avoid a thickening at the base of the sides, in the corner. Set aside.
  4. For the crumble, toss the vegetable oil into the remaining dry ingredients and work the mixture with your fingers until it’s well distributed. Set aside.
  5. Mix and toss the apples, rosemary, whole-wheat flour and brown sugar together in a bowl. Transfer this mixture into the bottom crust and evenly top with the crumble mixture.
  6. Bake until it’s golden brown on top and bubbling, about an hour or so. Serve it warm.
  7. Freestyle Twist: You can spice up this pie in any number of ways. Try cinnamon, nutmeg, allspice or cloves. Or be brave and add cardamom, cloves or mace.

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