(Double recipe for pies requiring a top)
- 1 C. Whole Wheat flour
- 1 C. All Purpose flour
- 1/3 C. Shortening (palm kernel oil)
- ½ Tsp Salt
- Enough apple sauce to make the dough just come together
Add flour and salt in a medium bowl and mix. Work in shortening with your hands until evenly dispersed. POUR SLOWLY, adding just enough apple sauce to make a nice dough ball. It should not be wet and the dough should no longer stick to your hands. Knead until uniform and roll out round until it is big enough for your pie plate.
For Apple Pie: Slice four apples very thinly, place in a bowl and toss with a little flour cinnamon and lemon juice. Place the apples in the bottom of a pie crust and put one on top, press the edges down with your fingers or a fork to seal it, or slice strips to make a lattice. Slit the top for ventilation. Bake at 350 degrees for 50-60 minutes. Allow to cool slightly before serving.
For Blueberry Pie: Thaw 24 oz of frozen blueberries and coat with 1 1/2 tbsp of cornstarch. Add them to the bottom crust and cut the top crust to make a lattice. This made for a pretty brittle crust so I am going to experiment with it a bit but it was still edible and looked great. Plus there is no added sugar which is great too.