Hi, I’m Jane. Today, I’m gonna show you how to prepare wholewheat french apple pie recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Wholewheat French apple pie Recipe
Wholewheat French apple pie is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Wholewheat French apple pie is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook wholewheat french apple pie using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Wholewheat French apple pie:
- Make ready crust
- Take 300 grams flour
- Take 150 grams butter
- Get 3 tbsp sugar
- Take 1/2 tsp salt
- Take 1/2 cup warm water
- Prepare pie
- Prepare 2 apple
- Make ready 5 tbsp apple sauce
- Prepare 2 tbsp brown sugar
Steps to make Wholewheat French apple pie:
- Mix the flour, sugar (if needed) and salt in a bowl.
- Add the butter and mix until you get a homogeneous dough. Add the water to make it consistent.
- Spread the dough on the mold and bake it for 10 min in the oven (350deg F)
- Spread the apple sauce on the crust. Slice the apples (previously peeled) and spread them on top of the apple sauce.
- Put some brown sugar on the top to bring some color to the pie.
- Bake the pie for 25min in the oven (360 deg F). You can finish with 5 minutes under broil to golden the pie.
So that is going to wrap it up for this distinctive dish wholewheat french apple pie recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
