Apple Pie in a Brown Paper Bag
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Bottom Crust:1 C. Whole Wheat Flour2 Tbsp. Wheat Germ2 Tbsp. Flax Seed Meal1 1/2 tsp. Splenda3 Tbsp. Smart Balance Light Buttery Spread3 Tbsp. Unsweetened Apple Sauce2 1/2 Tbsp. Cold Water, or More as NeededPie Filling:5 lb. Granny Smith Apples - Peeled, Cored, & Thinly Sliced1/2 C. Splenda Brown Sugar Blend2 Tbsp. Whole Wheat Flour1 tsp. Ground Cinnamon1/2 tsp. Ground Nutmeg1 Pinch Ground Ginger2 Tbsp. Lemon Juice2 Tbsp. Graham Cracker CrumbsTopping:1/2 C. Whole Wheat Flour2 Tbsp. Wheat Germ2 Tbsp. Flax Seed Meal1/2 C. Softened Smart Balance Light Buttery Spread1/2 C. Splenda2 12x30-in. Pieces of Parchment Paper
1. To make the bottom crust, stir the flour, wheat germ, flax seed meal, & Splenda together in a bowl until well-combined. Rub the Smart Balance into the flour until the mixture resembles coarse crumbs; add the apple sauce; sprinkle with cold water, a tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
2. Form the dough into a ball & roll it out to a circle about 1/8-in. thick. Gently ease the dough into an 8-in. pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
3. To make the pie filling, stir the apples, brown sugar, 2 Tbsp. of flour, the cinnamon, nutmeg, ginger, & lemon juice together in a large bowl; set aside.
4. To make the topping, mix the flour, wheat germ, flax seed meal, softened Smart Balance, & the Splenda together in a bowl until you have a sticky, moist dough.
5. To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, & dot them at random all over the top of the filling, covering as much of the filling as possible.
6. Preheat oven to 425 degrees F (220 degrees C).
7. Tear off 2 30-in.-long pieces of parchment paper & place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie & fold & staple the parchment paper over the pie to completely enclose & seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
8. Bake in the preheated oven for 1 hr. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, & let cool; serve warm. Store leftovers in refrigerator.
Serving Size: 1/10th of an 8-in. Pie
Number of Servings: 10
Recipe submitted by SparkPeople user LFERGUSON0.
2. Form the dough into a ball & roll it out to a circle about 1/8-in. thick. Gently ease the dough into an 8-in. pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
3. To make the pie filling, stir the apples, brown sugar, 2 Tbsp. of flour, the cinnamon, nutmeg, ginger, & lemon juice together in a large bowl; set aside.
4. To make the topping, mix the flour, wheat germ, flax seed meal, softened Smart Balance, & the Splenda together in a bowl until you have a sticky, moist dough.
5. To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, & dot them at random all over the top of the filling, covering as much of the filling as possible.
6. Preheat oven to 425 degrees F (220 degrees C).
7. Tear off 2 30-in.-long pieces of parchment paper & place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie & fold & staple the parchment paper over the pie to completely enclose & seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
8. Bake in the preheated oven for 1 hr. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, & let cool; serve warm. Store leftovers in refrigerator.
Serving Size: 1/10th of an 8-in. Pie
Number of Servings: 10
Recipe submitted by SparkPeople user LFERGUSON0.
Nutritional Info Amount Per Serving
- Calories: 327.6
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 101.2 mg
- Total Carbs: 65.0 g
- Dietary Fiber: 10.0 g
- Protein: 4.5 g
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