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1
Preheat the oven to 400 degrees F. Prepare a large baking sheet with parchment paper.
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2
Heat the butter in a large skillet over medium heat until melted.
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3
Add the apples, sugar, cinnamon and lemon juice.
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4
Cook over medium heat, stirring occasionally, until the apples are soft, 10 to 15 minutes.
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5
Remove from the heat and let the filling cool, about 15 minutes.
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6
Cut the Whole Wheat Pie Crust into 8 equal pieces.
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7
On a lightly floured surface, roll each piece into a 5-inch round.
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8
Spoon 2 tablespoons filling slightly off center of each round.
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9
Fold each round over the filling to make a half-moon shape.
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10
Seal by pressing the edges with the tines of a fork.
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11
Prick or slice the top of each pie 2 or 3 times to vent.
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12
Bake until golden, about 20 minutes.
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13
A little of the filling may bubble out.
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14
Cool on the baking sheet on a rack, about 5 minutes.
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15
Serve warm or at room temperature and garnish with mint if desired.
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16
Preheat the oven to 375 degrees F.
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17
In a medium bowl, whisk the flour, sugar, flaxseed meal, cinnamon, baking powder and salt.
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18
Place the mixture into a food processor and add the butter and lemon zest.
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19
Pulse until the butter and lemon zest begin to make the mixture crumbly.
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20
Drizzle in the water while you pulse the dough until it starts to pull away from the side of the bowl.
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21
Divide the dough in half and shape each half into a disk.
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22
On a floured surface, roll each disk out until about 1-inch thick.
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23
Wrap the disks in plastic wrap and refrigerate for 1 hour.
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24
When ready to use the dough, remove 1 disk from the fridge and let stand for 10 minutes.
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25
Reserve the other disk for another use.
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26
Cook's Note: To add more flavor and richness to this dough, you can grind up pecans or walnuts to a fine texture and sprinkle about 1 tablespoon over the center your dough as you are rolling it out.
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27
This will add a nice nutty and buttery flavor to the whole wheat crust.
