“I never ate apple pie until I was an adult. Really! Perhaps it was because I grew up in Texas, not exactly known for apple orchards. (I did eat my fair share of peach pies though!) It wasn’t until I moved to New York from Texas that I began to appreciate apples… and apple pies. I still don’t care for mushy apples and syrupy sweetness. I make my pies with minimal sugar and thick slices of apples that keep a bit of their firmness. The dough is earthy (from the whole wheat) and buttery. If you want more sugar, just add it. If you want the apples to be softer, cut them into smaller pieces. You can also use white flour for all or part of it the pie crust, but that reduces the nutritional value.” ~ Bobbi
If you have a food processor and prefer to make the pie crust in it, feel free. You can also buy a frozen pie crust, thaw it and reshape it for this rustic look.