Our Favorite Apple Pie
Crystal Miller
5 to 7 tart apples (5 cups)
1 9-inch unbaked whole wheat pastry shell
½ cup cane juice crystals or Sucanat
3 to 4T whole wheat pastry flour (use the higher amount for juicy apples)
¾ 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
¾ 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.
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