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My attempt at creating a healthier apple pie was a smashing success! My dad, who hates whole wheat bread and my husband, who said it's a crime to try to make Thanksgiving food healthy, both gave it the thumbs up for delicious!
Crust:
1 C. whole wheat flour
1 C. unbleached all-purpose (or experiment using a different kind)
1 t. sea salt
2/3 C. coconut oil
5-7 T. cold water
Filling:
6-8 apples, peeled and sliced
1 T. lemon juice to stir into apples to help them retain their color
1/2 C. honey (I warmed this in the microwave and mixed in the spices and butter and then dumped over the apples)
2 T. ww flour
1 t. cinnamon
2 T. butter
Bake at 350 for 40-50 minutes! This was the yummiest pie I've ever tasted! I think a big part of that was knowing that I was eating a somewhat more nutritious piece than one loaded with lard and bleached flour and white sugar!
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These luscious butterhorns are my favorite! I substituted half of the white flour for whole wheat and I always use butter instead of shortning. You can use coconut oil in place of butter if you have it. The recipe is here.
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No one even noticed that I used half plain yogurt mixed with half of the ranch dressing. If you make your own dressing, you could use all yogurt in place of sour cream.
NOT PICTURED: The potatoes I made were from Trisha's freezer mashed potato recipe. Instead of peeling them, I mashed them up with the skins on, for a higher-fiber dish. It was so handy having some freezer stuff on hand to make cooking for Thanksgiving much easier!