Wednesday, October 30, 2013

Our Best Apple Pie Recipe

Two weeks ago I promised you an apple pie recipe.  Here is our best one so far.  I hope you try it and enjoy it.

We have been making pies almost every week recently in an effort to use up the dozens of apples we got from an orchard earlier this month.  We have even been known to have a pie baking competition on Saturday nights.  We turn up the music, dance and make pie!

This recipe makes a spicy, tart and tangy pie, which enhances the apple flavor nicely. And unlike pies from the grocery store, this is not syrupy- or overly-sweet.  If you happen to like a sweeter pie, by all means increase the amount of sweeteners used in this recipe, just don't use sugar!  Use a natural, nourishing sweetener such as honey, sucanat, or maple syrup

We use a basic pie crust recipe.  The big difference is substituting regular flour with sprouted whole wheat flour, or an ancient whole wheat like Einkorn.  The result is a slightly more grainy pie crust, but I'm willing to sacrifice on texture in order to gain on nourishment and gut-friendliness.  For the fat, we use pastured lard, which sounds crazy (not the lard found in the grocery store!).  It is loaded with healthy fat and vitamin D.  If you don't have access to a farmer who sells pastured lard then non-hydrogenated palm kernel shortening works just as well and can be found at Whole Foods or natural food stores.  Butter can also be used.

Double Pie Crust

2 Cups freshly milled flour or sprouted whole wheat flour or other wheat flour
1 teaspoon salt
2/3 cups lard or non-hydrogenated palm kernel shortening or butter
7 tablespoons cold water

1.  Prepare a 9-inch pie pan by greasing and flouring.
2.  Combine flour and salt.  Cut in the lard or shortening until thoroughly incorporated, making pea-sized balls of dough.  Add water 1 tablespoon at a time, mixing until the dough is evenly moistened.
3.  Divide dough in half, forming two balls.  Wrap in plastic and refrigerate 20 - 30 minutes -- this is especially helpful for rolling out dough made with whole grain flour. 
4.  Roll out on a floured surface.  Makes one bottom crust and one top crust.

Delicious Apple Pie

6 cups apples, peeled, cored, sliced and dipped in lemon juice
1/4 cup organic sucanat or organic coconut palm sugar
1 - 2 tablespoon honey
1/4 cup butter or coconut oil
1 - 2 tablespoons finely chopped dried cranberries
1 - 2 tablespoons finely chopped almonds
1 teaspoon cinnamon
1/2 teaspoon orange zest
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger

1.  On the stove top, melt butter on medium low heat.  Stir in all but the apples and mix thoroughly.  Cook on low 10 minutes.
2.  Mix in the apples and cook on low heat 10 minutes.
3.  Line 9" pie pan with the bottom crust.  Pour in the apple mixture.  Cover with the top crust.  Cut openings for ventilation.  Trim edges and seal.
4.  Bake at 375 degrees Fahrenheit for 50 minutes.  Pie is done when crust is golden brown.

Let us know how you like the pie!

--Two Peas

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