Apple Pie with Spiced Whole Wheat Crust and Gus & Grey Pearfection Jam

Apple Pie with Spiced Whole Wheat Crust and Gus & Grey Pearfection Jam

Makes 1 9-inch pie


2 Gala apples

2 Granny Smith apples

2 Golden Delicious apples

1 lemon, cut in half, juiced into a large bowl of ice water (use to keep sliced apples from oxidizing)

2 tsp ground cinnamon, divided 1 tsp for crust, the other for the apples

½ c raisins

½ c Gus & Grey Pearfection jam

1 tbsp coconut oil

3 c whole wheat pastry flour + ½ c four for dusting work surface

3/4 tsp salt

2 stick unsalted, cubed, well chilled butter

1 c ice water (may not need full amount)

1 pinch ground nutmeg

1 pinch ground clove


-Make pastry crust. Over a medium sized mixing bowl, sift together flour, salt, and spices. Using two knives or a pastry cutter, cut cubed butter into the flour and spice mixture until a coarse meal forms.

-Using a rubber spatula, add ice water one tablespoon at a time, adding just enough water to bring the dough together -- you don’t want a wet pastry dough. Divide the mixture in half, flatten on a piece of plastic wrap, wrap the dough, and refrigerate for at least 30 minutes.

-Wash apples. Slice to a ⅛ inch thickness. Store in ice water with lemon until needed.

-In a large saute pan, heat coconut oil over medium high heat. Drain apples, and add to saute pan with 1 tsp ground cinnamon. Cook until slightly tender. Cool on a sheet tray until needed.

-Preheat oven to 375 degrees, 350 if using a convection oven.

-Dust a sheet of parchment paper (or wax paper) with flour, as well as rolling pin. Remove 1 pastry disk from the refrigerator, and roll, starting from the center and moving outward, rotating parchment paper as needed, to a 12-inch circle. Place on sheet tray and store in refrigerator. Repeat with second pastry disk.

-Using your rolling pin, carefully wrap pastry dough around pin and then unroll over a 9-inch pie plate. Spread Gus & Grey Pearfection jam over the pastry dough and then sprinkle with raisins.

-Arrange sauteed apples, dampen outer crust with water, and using the same rolling pin method as used for the bottom crust, unroll the second pastry dough over the top of the apples, pressing along the seams to adhere the two crusts together. Cut excess crust off with kitchen shears to a 1-inch overhang, crimp with fingers.

- Cut slits in the top of the pie to allow steam to escape, place pie plate on a sheet pan and bake  50 to 60 minutes, or until crust is golden and apples are tender.

-Cool completely before serving