Clean Eating Vanilla Bean Spiked Autumn Apple Pie

BrandNewLaura

CLEAN EATING VANILLA BEAN SPIKED AUTUMN APPLE PIE
FOR CRUST:
1 cup whole wheat flour
½ cup ground oatmeal
½ tsp sea salt
2 tsp apple cider vinegar
2 tbsp ice water
½ cup olive-butter spread (¼ cup olive oil processed with ¼ cup unsalted butter until smooth)
FOR FILLING:
8 cups peels and thinly sliced Braeburn apples (6-8 medium)
3 tbsp whole wheat flour
3 tbsp apple butter
1 tbsp freshly squeezed lemon juice
1/8 tsp sea salt
2 tbsp honey
1 vanilla bean, cut open lengthwise and seeds scraped out

Stir the flour, oatmeal, and sea salt together in a medium bowl; in a small bowl, whisk together the vinegar and water; use a pastry blender to cut the olive-butter spread into the flour until the mixture resembles course meal; drizzle in the vinegar mixture and toss with a fork until the dough is evenly moist; stir until a dough forms; divide into 2 pieces, 1 slightly larger in diameter than the other; press each into a 6 inch disk and wrap in plastic; chill for at least an hour and up to 2 days; between 2 sheets of plastic, roll the larger disk of dough into a 12 inch circle; remove the top piece of plastic, lift the bottom piece from diagonal corners and invert it over a 9 inch pie dish; press the dough into the pan and peel off the plastic; roll the second piece of dough in the same way, slide it onto a sheet pan and refrigerate for later use as the pie’s top crust; preheat oven to 450 degrees; put the apple slices in a big bowl, sprinkle with the flour and toss; in a small bowl, stir together the apple butter, lemon, juice, sea salt, honey, and vanilla bean; stir into the apples; spoon the apples into the crust and press them down gently; grab the second piece of dough from the fridge and slide it over the filled pie; press the dough into place firmly; trim, seal, and crimp the edges; use a paring knife to cut 4 slits in the top of the pie; bake for 15 minutes; reduce temperature to 350 degree and bake for an additional 45 minutes, until brown and bubbly; let cool 1 hour before slicing

Serves 12; 183 calories; 9 g fat; 3 g saturated fat; 25 g carbs; 3 g fiber; 13 g sugar; 2 g protein; 122 mg sodium; 10 mg cholesterol

BrandNewLaura

CLEAN EATING VANILLA BEAN SPIKED AUTUMN APPLE PIE
FOR CRUST:
1 cup whole wheat flour
½ cup ground oatmeal
½ tsp sea salt
2 tsp apple cider vinegar
2 tbsp ice water
½ cup olive-butter spread (¼ cup olive oil processed with ¼ cup unsalted butter until smooth)
FOR FILLING:
8 cups peels and thinly sliced Braeburn apples (6-8 medium)
3 tbsp whole wheat flour
3 tbsp apple butter
1 tbsp freshly squeezed lemon juice
1/8 tsp sea salt
2 tbsp honey
1 vanilla bean, cut open lengthwise and seeds scraped out

Stir the flour, oatmeal, and sea salt together in a medium bowl; in a small bowl, whisk together the vinegar and water; use a pastry blender to cut the olive-butter spread into the flour until the mixture resembles course meal; drizzle in the vinegar mixture and toss with a fork until the dough is evenly moist; stir until a dough forms; divide into 2 pieces, 1 slightly larger in diameter than the other; press each into a 6 inch disk and wrap in plastic; chill for at least an hour and up to 2 days; between 2 sheets of plastic, roll the larger disk of dough into a 12 inch circle; remove the top piece of plastic, lift the bottom piece from diagonal corners and invert it over a 9 inch pie dish; press the dough into the pan and peel off the plastic; roll the second piece of dough in the same way, slide it onto a sheet pan and refrigerate for later use as the pie’s top crust; preheat oven to 450 degrees; put the apple slices in a big bowl, sprinkle with the flour and toss; in a small bowl, stir together the apple butter, lemon, juice, sea salt, honey, and vanilla bean; stir into the apples; spoon the apples into the crust and press them down gently; grab the second piece of dough from the fridge and slide it over the filled pie; press the dough into place firmly; trim, seal, and crimp the edges; use a paring knife to cut 4 slits in the top of the pie; bake for 15 minutes; reduce temperature to 350 degree and bake for an additional 45 minutes, until brown and bubbly; let cool 1 hour before slicing

Serves 12; 183 calories; 9 g fat; 3 g saturated fat; 25 g carbs; 3 g fiber; 13 g sugar; 2 g protein; 122 mg sodium; 10 mg cholesterol

SoupNazi

Wow....sounds soooo good! Thanks for the post Laura.