Ingredients
- For the Crust:
- 1 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 1/4 teaspoon salt
- 4 tablespoons cold butter, cut into pieces
- 2 ounces reduced fat cream cheese
- 2 tablespoons olive oil
- 3 tablespoons cold water
- For the Filling:
- 6 Granny Smith apples, peeled, cored, and thinly sliced (about 5 cups)
- 1 tablespoon lemon juice
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Ground nutmeg, to taste
- 2 tablespoons all-purpose flour
- For the Topping:
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Crust: In a bowl, whisk together both flours and salt. Cut in butter and cream cheese until crumbly. Stir in olive oil until moistened. Add cold water and toss to combine. Lightly knead the dough for 30 seconds, shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Prepare the Filling: In a bowl, toss apple slices with lemon juice. Add brown sugar, cinnamon, and nutmeg; toss to coat. Sprinkle with flour and toss again. Set aside.
- Roll the Dough: Remove dough from fridge. Lightly grease a 9-inch pie dish. Roll dough on a floured surface into a 14-inch circle. Transfer to pie dish, press into bottom and sides. Prick with fork and refrigerate for 15 minutes.
- Prepare the Topping: In a small bowl, whisk together flour and baking powder. In a mixer, beat eggs, sugar, and vanilla until pale and fluffy (about 1 minute). Add flour mixture and mix on low until just combined.
- Assemble: Preheat oven to 425°F (220°C). Spoon apple filling into crust. Pour cake batter evenly over the apples.
- Bake: Bake at 425°F for 10 minutes. Reduce temperature to 350°F (175°C) and continue baking for 30–35 minutes, until top is set and lightly browned.
- Cool & Serve: Remove from oven and let cool for at least 20 minutes before serving.
Notes
- Use tart apples like Granny Smith for best flavor balance.
- Let the pie cool completely if you want cleaner slices when serving.
- This dessert can be served warm with a scoop of vanilla ice cream for extra indulgence.
