Happy March 14th! You can read more about the number “Pi” and another pie in this post. I completely forgot that today was a memorable day (I love pies and math, ahem) until my husband Thomas came home from work and wished me a happy Pi Day. We both studied math at the University together and I as a former math teacher and now math tutor, and my husband as a computer programmer are both dealing with math on almost a daily basis so why not bring it home with a tasty pie on Pi Day?! Thomas’ favorite pie is apple pie and classically I make the double tiered, top and bottom crust with apples on the inside type pie, but this pie is an open-topped version of the classic and has a bit of a thicker more tender crust. This can be made with all white flour of course but my recipe uses a mix of equal parts white and wheat flours. If you use honey or another sugarless sweetener of your choice it is also sugar free! I never add sugar to the filling of my apple pies, just so long as you use a sweet enough apple it really doesn’t need it. However, if you must, feel free to dust the top of this pie with a bit of powdered sugar to satiate your sweet tooth!
Whole Wheat Open-Faced Apple Pie
For the Crust
250 grams of Quark (or 1 cup of Sour Cream or Greek yogurt*)
6 tablespoons of Oil
1/4-1/3 cup Honey (or Demerara Sugar/Sugar in the raw)
1 pinch of Salt
150 grams (about 1 cup) All Purpose Flour
150 grams (about 1 cup) Whole Wheat Flour
1 package (1 Tablespoon + 1 teaspoon) Baking Powder
2 teaspoons of Vanilla Extract (or 1 packet of Dr. Oetker’s Bourbon Vanilla extract or 1 packet of vanilla sugar)
For the Filling
About 4-5 Apples cored and sliced
4 Tablespoons of butter (melted)
2 Tablespoons of Cinnamon
*Quark is a common milk product found here in Germany that is similar to sour cream but not as sour. Since this is very hard to find in the U.S. I replaced this with equal amounts of thickened yogurt and it comes out just as good. You can buy thick yogurt or Greek yogurt at the store or you can put plain yogurt, two to two and a half times the amount that you will need, in a cheesecloth or paper towel lined colander over a bowl and leave it in the fridge for at least 3 hours or over night. This will strain and thicken the yogurt to the consistency of quark.
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Mix the dry ingredients together in a large bowl until well combined. In a smaller bowl stir together all the wet ingredients then mix the two together until a dough is formed. Form into a ball and press into a flat circle on a greased and floured baking sheet or on baking sheet covered with baking paper. In another bowl toss the apple slices with the cinnamon, melted butter and raisins (optional) until well coated. Pour the apples out onto the flattened circle and turn the edges up around the sides a bit. Bake for 25-30 minutes or until golden brown. Alternately you can make 3 or 4 individual little pies by splitting the dough up and making smaller portions.