Healthy Apple Pie Recipe
The Mayo Clinic lists an apple pie recipe that substitutes a combination of rolled oats, whole-wheat flour and ground almonds for refined flour. You can prepare this pie and freeze it, and then follow the directions listed above to bake it when you’re ready. Freezing apple pie slices that are left over and reheating them is also an option.
Pie crust ingredients:
- 1 cup of dry rolled oats
- 1/4 cup of whole-wheat pastry flour
- 1/4 cup of almonds, ground
- 2 packed tablespoons of brown sugar
- 3 tablespoons of canola oil
- 1 tablespoon of water
- 4 large tart apples, peeled and sliced
- 1/3 cup of frozen apple juice concentrate
- 2 tablespoons of fast-cooking tapioca
- 1 teaspoon of cinnamon powder
Here’s what you need to do:
- Prepare the crust: Mix the dry ingredients in one bowl and whisk the oil and water together in another. Add the oil and water to the dry ingredients and knead the mixture to form a dough. Add a little more water if required. Press the dough into a pie plate that is 9 inches in diameter.
- Make the filling: Combine all the ingredients for the filling and let the mixture rest for 15 minutes. Give it a good stir and then spoon it into the pie dish.
- Freeze the pie: Wrap the pie in plastic wrap and put it in the freezer. Follow the instructions listed above to bake it.
- Freeze leftovers: If you’re freezing apple pie slices that are leftover, you can wrap them up and freeze them, and then reheat them in the oven at 350 F, until warm.
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Option 1: Thawing & Defrosting
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More Easy Pie Recipes
Take a look at our Easy Cherry Pie we cant decide which we prefer, blueberry or cherry pie.
You might also enjoy our Strawberry Pie its a little quicker to make and very tasty.
Our Favorite Apple Pie with perfectly cooked apples surrounded by a thickened and gently spiced sauce all baked inside a flaky, golden brown crust
If time isnt on your side, you may want to try our Handheld Berry Pies!
Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. Adam and Joanne
Oven Baked Blueberry Pie
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How To Avoid A Runny Blueberry Pie
To best avoid this, cover it with aluminum foil, then place the pie back in the oven at 425 degrees Fahrenheit for about 12 minutes. Afterward, do not slice a piece until it has set for about 2 hours at room temperature, or else you will end up with a messy, wet, and runny blueberry pie.
You can also use the crumble topping method since it is a particular way of re-baking the bottom crust, re-heating the pie filling and making a crumble topping. Start by scooping out the pie filling. Afterward, place the pie back at the bottom rack to let it cook properly. Heat the pie filling on the stove at a low simmer till the juice lessens, then let it cool. By the time the crust is well-cooked, reinsert the pie filling. Then, cover it with a crumble topping.
Blueberries On The Menu
Even though its strawberry season, weve been eating a lot of blueberries lately!
Ive been trying to clear out some of the older frozen stuff from my freezer to make room for new, fresher items.
Turns out, I had several bags of frozen blueberries in our outside freezer. Plus fresh blueberries seem to be one of the fruits that have stayed in stock during this mad run on groceries.
Ive been using the blueberries in tons of ways, including a strawberry and blueberry shortcake , this easy blueberry pie, blueberry and chia seed jam recipe and for snacks, frozen blueberries in vanilla yogurt and fresh blueberries with cool whip yum!
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Making The Filling And Finishing Up The Pie
Now mix together the blueberries, sugar, cornstarch, cinnamon and lemon juice in a large bowl. Spoon it into the prepared crust. Dot small pieces of one tablespoon of butter over the top of the berries. Then roll out the other dough disk on a floured surface . Using a small cookie cutter like a heart or star cut shapes from the rolled out dough and arrange them on the pie. I did it in five rows that went in opposite directions every other row.
Then beat the egg and water together. Now using a pastry brush lightly brush the egg wash over the crust. Bake in a preheated 425 degree oven for about 15-20 minutes. Then decrease to 375 degrees and bake until the pie filling is bubbly and the crust is golden brown. Wait at least 3 hours to cut into the pie.
Tips For Freezing A Fruit Pie
Its quite simple. Put together your pie as usual, following your favorite recipe. This works for any baked fruit pie, except those with meringue toppings.
- Pop your unbaked pie in the freezer, uncovered, for an hour or two until the crust is firm enough not to become misshapen when you wrap it.
- Then wrap it well with a layer of plastic wrap followed by a layer of foil to help prevent freezer burn. If you happen to have a stash of two-gallon ziplock freezer bags, those work great, too, as the outer layer.
- Fast forward to mid-winter when an arctic chill has you wearing long johns and Uggs in the house . Remove the pie from the freezer and discard the wrappings.
- Place it on the counter while you preheat the oven. Then bake up as your recipe directs, but use your eyes and nose to ensure that its completely baked.
- PRO-Tip: You will probably need to extend the baking time by 20 minutes or more to ensure the filling is thick and bubbly.
- Voila! A summer treat in the middle of winter. Note that this works for double crust fruit pies. Ive never frozen a cream or custard pie, but maybe that could be done, too!
- PRO-Tip: The way I figure out if a dessert can be frozen is to look for it in the frozen foods section of your grocery store!
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For A Decorative Top Crust
For a pretty presentation that gets all the compliments, make a lattice top crust. You simply weave strips of dough about 1-inch wide, then crimp the edges to hold the top and bottom layers together. I like how you can see the fruit peaking through the crust.
A lattice crust also functions to provide more ventilation and concentrates the moisture in the filling for a thicker consistency. Feel free to get creative and use cookie cutters to make fun shapes like hearts or stars. Otherwise, keep it classic with a smooth double crust with just a few small vents poked in on top.
Variations On This Recipe
For what you see here, I chose to top my pie with a lattice pie crust. I have a great tutorial for that here: How to Make a Lattice Pie Crust.
You could also bake it as a double-crust pie, or as a single crust, open-faced pie. Or you could top it with my favorite streusel recipe, and youd have a blueberry crumb pie, aka French blueberry pie.
I like to thicken my filling with cornstarch, but if youd rather, you can use all-purpose flour or tapioca starch instead. Use 1/2 cup of flour or tapioca, in place of the cornstarch.
For a gluten-free blueberry pie, replace the all-purpose flour in the crust with a gluten-free flour blend that subs 1:1 for regular flour. Here are a few good options:
For a vegan blueberry pie, use a vegan butter substitute.
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Can I Use Canned Blueberries Instead Of Fresh
Fresh blueberries are available year round, but if for some reason you can t find them in your local grocery store, cooking with canned blueberries is a great alternative. You can use the whole can for sauces, compotes and chutneys, or you can drain them and use them like you would fresh blueberries.
What Goes Good With Blueberry Pie
Hot Blueberry Pie is divine all by itself with maybe a small spoon of whipped cream, cool whip or ice cream on top.
If you want an excellent meal that is easy to prepare and end the meal with your blueberry pie then, I recommend the following:
How to Make Blueberry Pie with Blueberry Pie Filling
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Why Is My Blueberry Pie Soupy
If you have problems with your blueberry pie turning out soupy, there are a couple of things that could be happening. First, make sure you arent slicing into the pie before it has cooled completely! It needs at least 2 hours to finish setting up after you pull the hot pie out of the oven. If you cut into a hot fruit pie right away, its definitely going to be runnier than if you let it set up all the way.
Another reason why blueberry pie might be runny is that it just didnt bake long enough. The filling should be bubbling so that the cornstarch has a chance to gel with all of the juices from the berries. A lattice crust isnt just for looks on this pie its also functional because it lets you see what is going on with the filling beneath and allows more of the liquid to vent out of the pie while it bakes.
A third possible reason is that there is a common tendency to want to add more blueberries than the recipe calls for because more is usually better when it comes to pie filling, right? I totally get that temptation, but try to resist measuring heaping cups of berries instead of an accurate measurement or the amount of cornstarch wont match the juice from the extra berries.
The Secret Quick Fresh Filling Made On The Stovetop
Whats the best thing about summer fruit pies, those made with the very freshest, sweetest berries? The just-picked goodness of the fruit, of course. The firm-yet-yielding texture and ethereal flavor of August berries just cant be rivaled by the plastic clamshells of soft, insipid berries you buy in December.
And whats the best way to sacrifice a lot of that texture and flavor? Put those berries in a pie and bake them until theyre soft and tending toward bland, their smaller nuances of flavor having vaporized in the ovens heat.
Still, simply pouring fresh berries into a pie crust doesnt work at that point you might as well make shortcake and call it a day. No, we need some kind of compromise here, something that pairs a golden, buttery, tender crust with the alluring flavor and texture of fresh berries in sliceable form.
Hello, Fresh Blueberry Pie!
The filling for this pie ticks all the boxes. Crisp-tender fresh berries, poured into a bowl, are swirled in a minimally cooked, barely thickened sauce of more fresh berries and sugar, then spooned into a prebaked crust. As the filling cools in the crust it sets, thickening further. The result? All the flavor and texture of fresh blueberries in traditional pie form.
Make and bake the crust
Prepare the pastry for the crust as directed in the recipe again, I’m using our Classic Double Pie Crust recipe.
Prepare the stovetop filling
Heres what youll need:
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How To Add A Lattice Crust
We love adding a lattice crust to our pies. The juices in the filling bubble out and over the lattice making a pie that looks perfectly humble and homemade.
If youve never added a lattice crust before, it can seem a little daunting, but dont fret! Its easy , and if you watch the video, we walk you through the entire process.
If you dont want to go the lattice route, you can always place a sheet of dough over the filling, and then add slits to the top . Or add a crumble topping, like the one we used for these apple pie cupcakes or the one we use to make this delicious blueberry crumble.
Before baking, we like to brush the crust with a rich egg wash made from egg yolk and cream. Then we bake until bubbling and golden brown.
The most difficult part of making any fruit pie is waiting for it to cool you need to wait for two to three hours before cutting. Otherwise, the filling will spill out and make the crust soggy.
Serve the pie with ice cream, whipped cream or do what we do and enjoy it plain .
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