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Sweet apple pie made with fresh milled flour

Sweet Apple Pie Made with Fresh Milled Flour

5 from 1 vote
Unlock the flavor of your apple pie with a pie crust made from fresh milled flour. Get all the tips in our blog post!
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Ingredients Method

Ingredients
  

  • Traditional Pie Crust Made with Fresh Milled Flour
  • 55 grams wheat berries soft white or your choice
  • 1 Tablespoon lemon juice
  • 2 ½ pounds apples cored, peeled and thinly sliced (approximately 3 lbs. of apples before coring and peeling or 5-7 whole apples)
  • 1 1/4 teaspoon cinnamon
  • ¼ teaspoon salt
  • 65 grams brown sugar
  • 108 grams white granulated white sugar
  • 1 teaspoon butter room temperature
  • 2 teaspoons milk
  • 1 teaspoon sugar optional

Method
 

  1. Preheat the oven to 450°F.
  2. Prepare 2 layers of Traditional Pie Crust made with freshly milled flour. (see Grandma’s Iron Skillet Traditional Pie Crust Recipe)
  3. While the pie crust is chilling in the refrigerator, prepare the pie plate by generously greasing the bottom and side with 1 teaspoon of room temperature butter.
  4. Measure 54 grams of wheat berries of your choice. I use soft white wheat berries. Next, run the wheat berries through a grain mill on a fine setting to create freshly milled flour.
  5. Add sugar, brown sugar, cinnamon, and salt to the freshly milled flour. Mix gently with a spoon. Set the dry mixture aside.
  6. Next, core, thinly slice and peel apples.
  7. After the apples are prepared, add lemon juice to the apples and toss.
  8. Add the dry mixture to the apples and toss until the apples are evenly coated.
  9. Remove the pie crust from the refrigerator and allow it to sit on the counter at room temperature for about 5 minutes. This will soften the pie crust to prevent it from cracking. If the pie crust isn’t pliable enough to bend without breaking, allow it to sit for a few minutes longer. Then, place the fresh milled flour crust on the bottom of a greased pie plate. Gently shape the crust to mold the bottom of the plate.
  10. Add the apple mixture to the pie plate. Gently pat the apples down and rearrange apples as needed to fill in as many air pockets as possible.
  11. Place the second layer of fresh milled flour pie crust on top of the apples. Pinch both layers of pie crust together along the edge of the pie plate then fold over excess pie crust. After that, flute the edges of the crust.
  12. With a paring knife, cut slits into the top of the pie crust to vent the pie. Then, brush the top of the pie with a thin layer of milk. Sprinkle with sugar if desired. I also like to add a light sprinkle of cinnamon on top, but this is completely optional.
  13. Bake in a preheated oven at 450°F for 15 minutes. Then, without opening the oven, reduce heat to 375°F and bake for an additional 45 minutes. If the top or edges of the pie crust start to get too brown you can lightly cover them with aluminum foil.