Our Favorite Apple Pie
Crystal Miller

5 to 7 tart apples (5 cups)
1 9-inch unbaked whole wheat pastry shell
cup cane juice crystals or Sucanat
3 to 4T whole wheat pastry flour (use the higher amount for juicy apples)
tsp. cinnamon

Peel and core apples and cut into slices. Put them in a large bowl and sprinkle the remaining ingredients over the apples. Toss carefully to coat the apples slices without breaking. Pour this into the pie shell. Top the pie with crumb topping (recipe below).

Crumb Topping

1/3 cup cane juice crystals or Sucanat
cup flour
6 tbsp butter

Mix cane juice crystals and flour together. Cut in butter.

Bake at 400 degrees for 35 to 40 minutes, or until apples are soft when poked with a fork. If pie browns too quickly, cover edges with foil. Cool and enjoy!

Would you like to freeze these pies for a special treat through the winter? Make your pies in disposable pie pans and before baking wrap well with plastic wrap and then with foil to keep them from getting freezer burned. When you want to bake one, take from the freezer, remove foil and plastic wrap and cover the top with foil to keep from getting too brown. Bake at 400 degrees for about an hour, maybe longer. Make sure you check often. Towards the end of baking time remove foil so the crumb topping can crisp up.




Homestead Kitchen