This season brings cravings for pie! I had a lot of fruit leftover from my juice fast(that was cut short)- so what else would you do with about 12 apples and pears?! A pie! Yes, and I also had some blueberries I had purchased for oatmeal in the mornings, I thought that would really bring even more interest to the taste of this pie.
Since we are all watching what we eat this time of year (I am) I also thought I would hunt for a better, healthier pie crust, possibly one with little to no butter or lard. I know many of you might be wondering- is that possible? It is, recipe below:
I found this in EatingWell Magazine, it tastes great, has some crunch and I noticed no difference at all to a regular butter filled pie crust which usually leaves you feeling full and kind of icky afterwards.
Eating Well Pie Pastry
About 14 ounces dough, enough for one 9- to 11-inch pie or tart.
- 3/4 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 4 tablespoons cold butter, (1/2 stick), cut into small pieces
- 1 tablespoon canola oil
- 1/4 cup ice water, plus more as needed
- 1 large egg yolk
- 1 teaspoon lemon juice, or white vinegar
- (Wrap in plastic wrap and chill if needed for approx 30 minutes)
- (**personal note: I just throw it all in a food processor-done in 30 seconds).Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the egg yolk mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
As far as the pie, I thought I would go healthier also, I really don’t like things that are way too sweet! There is no need for all that sugar. After all-this is fruit! It’s already naturally sweetened, you will also learn just how much if you do a juice fast. Just juicing an apple and pear will make your face quench just from how sweet and sugary it tastes.
Kat’s Healthy Apple Pear blueberry Pie
- I used 4 green apples & 2 red ones (what I had)
- 3 green pears
- 1 small pkg of blueberries
- 1/2 lemon, juiced
- 1/3 c brown sugar (I don’t use white sugar, the usual recipes for pies call for anywhere from 1/2 c sugar to 1 c sugar and upwards. I knew this was already going to be sweet, I wonder if it needed sugar at all)
- 1/4 t cinnamon
- 1/4 t ground ginger
- 1/4 t kosher salt
- pinch nutmeg
- 1/4 c flour
- 4-6 T butter, (most recipes for pies call for anywhere from 1/4 c unsalted butter(1/2 stick) all the way to 2 sticks of butter- again, I don’t think that much is needed
- 1/2 t vanilla
- 1 large egg, beaten
1- Slice up apples and pears very thinly (they will cook faster and be soft), pour in blueberries into a large bowl. Next, pour over juice of 1 lemon and mix throughly with a rubber scraper.
2- Add in spices, sugar, salt and vanilla. Melt butter in microwave and pour over mixture. Beat egg and pour in. Measure 1/4 flour (mixture of white and wheat flour) and pour in, stir again with a rubber scraper until all is incorporated.
3- Take out chilled pastry from the refrigerator. Roll out and form a crust in a pie pan. Next pour entire pie mixture into pie bowl. Spread out evenly. Bake immediately at 425 degrees for approximately 30-45 minutes. Watch the top, because fruit will carmelize and begin to darken. If this happens, loosely cover pie with a piece of foil until it is done.
4- Completely cool pie and refrigerate. Pies need to set up so they won’t fall apart. (*Note: I couldn’t wait- I cooled it in the sink with ice and cold water and cut a piece that fell apart and ate it with gusto- and some ice cream!) (** Only 1/3 c of sugar was added, and to me the pie was still a tad too sweet. I really want to do it again with zero sugar to see how it turns out, I have a feeling it would be great. So take that into condsideration when you make this!)