Hello, hello! Happy week after Thanksgiving to all of you! Hope you had a wonderful day. We celebrated by heading to Atlanta to spend time with family and friends. We had a wonderful feast, for meat-eaters and veg-heads alike.
We spent time cooking, playing cards, learnign the piano, and hiking through the woods. It was a wonderful time. The doggies were exhausted from barking for 2 days straight in the kennel with their other doggy friends. Before we left, I spent Wednesday in the kitchen, whipping up 3 Ingredient Fudge, a Lentil Walnut Loaf, and some delicious Apple Pie. They were all a hit. I also whipped up and experimental Pumpkin-Pecan Pie, which was not such a hit. It will be though – I just need to make a few adjustments.
My pumpkin pie is the less beautiful, pecan/pumpkin-filled one
Apple pie has always been a tradition in my family, since I was a little kid. My Mom would always make her own pie dough from butter, flour, and water (just like her mother did) and then she would add apples, sugar, cinnamon, and nutmeg for a deliciously simple pie. I tweaked this version to make it a bit healthier – and so I could eat it! – with spelt flour, gluten free flour, vegan butter, and agave. It was by far the very best pie I have made. And I have made a LOT of apple pies and crusts.
Here you go, my secret family pie crust recipe…just kidding, it’s no secret, just a family favorite.
Forgot to get a pic before we ate it!!
Healthy, Hearty Apple Pie
The crust is so simple, but so delicious. You can also try adding different fillings as well. Anything from savory to sweet works well.
2 cups spelt flour
1 cup Bob’s Red Mill Gluten Free All-Purpose Flour
1 cup Earth Balance Butter
8-10 Tbsp cold water
5 lb bag apples, peeled and chunked
Cinnamon, nutmeg, cloves, ground ginger, all spice to taste (more cinnamon than the others)
1 tbsp vegan butter, sliced and dropped throughout filling
1-2 tbsp agave (or your choice of all natural sweetener) drizzled over apples.
Add both types of flour into a bowl, stir to combine. Slowly add in room temperature vegan butter, slicing and crumbling into flour. Add 8-10 tbsp cold water and knead with hands until a dough forms. The dough should not be sticky. If it is, add more flour. Break into 2 pieces, form into dough balls and place in fridge, covered, for at least 1 hour.
When ready to use, roll out one half on flour dusted surface. Place into a greased/oiled pie dish. Peel and chop entire 5 lb bag of apples. Place into pie dish. Drizzle agave, sprinkle spices, and add slices of vegan butter onto the apple mountain – evenly distributing all.
Roll out other pie crust. Place on top of Apple Mountain. Cut off the excess dough around the edges of the pan. Press the edges together to seal. Cut a slit in the top to vent and place in oven for approximately 1 hour or until apples are soft. At about 15 minutes until finish, I glazed my crust with some coconut oil to keep it moist.
Let cool for a few minutes and enjoy! You can also reheat this if you are making it ahead of time.