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Whole Grain Crusted Apple Pie
2 cups (500 mL) whole wheat flour
2 cups (500 mL) rolled oats
1/4 cup (60 mL) brown sugar or maple syrup (omit if desired)
1 teaspoon (5 mL) salt
1/2 cup (125 mL) vegetable oil (such as sunflower or canola)
1/2 cup (125 mL) (approximately) water

10 or 12 of your favourite pie apples, peeled, cored and cut into 6 even pieces
1/4 cup (60 mL) brown sugar or maple syrup (omit if desired)
1/4 cup (60 mL) whole wheat flour
1 tablespoon (15 mL) cinnamon


Preheat oven to 350F.

Whisk the flour, rolled oats, brown sugar and salt together in a large bowl. Add the oil and mix well until evenly combined. Add the water and stir until the mixture comes together. Knead once or twice to gather up any extra dry ingredients. Add a few more drops of water if needed. Divide in half and form into two flattened discs. Chill until ready to use.

Toss the apples with the brown sugar, flour and cinnamon.

Flour your hands, the work surface, a rolling pin and the dough, then roll out one pastry disc into a 12-inch (30-cm) round and fit into an 8-inch (20-cm) pie plate. You may find it easier to fold the disc into quarters, then pick it up and unfold it over the pie plate. Add the apples.

Roll out the second disc into a 12-inch (30-cm) round and place over top of the apples. Trim and seal edges and poke three or four vent holes into the top of the pie so that steam will be released and not blow out the crust. Place onto the bottom rack of the oven and bake for 1 hour, until crust is golden and juices are bubbling.

Preparation Time: Serves: 6-8
Recipe Origin: United States
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