Ingredients
The following ingredients have 8 Servings
- 1 cup self raising flour
- 1 cup non fat plain greek yogurt
- 8 cups of diced apples
- 2 Tbsp fresh lemon juice
- 1/3 cup brown sugar
- 3 Tbsp white sugar
- 1/4 cup flour
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
- Egg for brushing the top of the pie
- Coarse sugar for topping *optional
Instruction
- First, you need to make your 2 ingredient dough, mix your 1 cup of flour with yogurt *I find using just a tiny bit less yogurt than flour helps it not be too sticky. Mix well and form into a ball, seal with some plastic wrap and refrigerate for 30 minutes.
- While your dough is chilling you can peel and dice your apples.
- Preheat oven to 375F
- You want to separate your dough into 2 balls, mine weighed about 7oz each
- Dust a flat surface with some flour and roll out your first dough ball, you want to roll it out as thin as you can. Spray a 9 inch round dish with some non stick spray and then place your rolled dough into the dish. Pre bake the bottom shell for 5 minutes.
- In a bowl mix your diced apples with the lemon juice, brown sugar, white sugar, flour, cinnamon and nutmeg.
- Let your bottom shell cool down for a few minutes, in the meantime, you can roll out your top piece.
- Place apples into the dish then cover with top dough layer * make a few cuts in the middle of rolled out doughto let air out while baking, I did this before placing dough on top of apples.
- Brush top of dough with some of your whisked egg and sprinkle some coarse sugar on top, bake in the oven for 45 minutes.
- Let cool for 5-10 minutes before serving, serves 8
- *Refrigerate or freeze leftovers, the dough will not hold up as regular flaky pie crust would.
- *Note- at 45 minutes in the oven the apples will still have a slight crunch to them still, if you prefer super soft apples then you can pre-cook them in the oven for about 15 minutes.
