An old family recipe lightened up, this whole wheat lattice apple pie is bursting with apples and cinnamon, with a pretty lattice whole wheat crust. It’s a delicious and healthier version of the classic apple pie recipe. (dairy-free option)
Core and slice apples no more than 1/4 in thick. You may peel them if you prefer, but I leave the peels on. In a large bowl, combine apples, sugar, cinnamon, and nutmeg.
Preheat oven to 450° F. Roll out one pie crust into an 8″ or 9″ pie plate. Layer apples into the crust.
Cut the second pie crust into thin strips and criss-cross them to form a lattice over the top of the apples. Trim the edges around the pie and pinch at the seams to seal. Sprinkle the top of the crust with turbinado sugar and extra cinnamon (optional).
Bake at 450° F for 10 minutes, then turn the oven down to 350° F and bake an additional 35-45 minutes, or until the filling is bubbly and the top is golden.
Remove from oven and let cool before serving.
*If you can’t find all of these varieties of apples, don’t freak out! Any assortment will do. I like Gala, Fuji, and Granny Smith.
**Use coconut oil instead of butter in the crust for dairy-free.
Keywords: healthy apple pie, whole wheat apple pie, whole wheat lattice pie