Tuesday, October 18, 2011
All Natural Apple Pie
3/4 cups pure Clover or Tupelo honey
2 Tbs. whole wheat flour
1 tsp. ground cinnamon
Dash of nutmeg
Dash of sea salt
2 Tbs. unsalted butter
* If in a hurry, you can substitute the homemade crust below, by using 2 premade crusts (boxed roll-out kind) from the refrigerated section of store. Use the same cooking times and temperature as below.
2 to 2-1/2 cups whole wheat flour (I prefer freshly milled soft wheat, which uses 2-1/2 cups)
1 tsp. sea salt
12 Tbs. (1-1/2 sticks) unsalted butter, sliced into pats
4 Tbs. cold water
For the crust: In a medium bowl, combine flour and salt. Using a pastry cutter or fork, cut in pats of butter. Add water and mix using your hands. If dough is too wet add a little more flour. If too dry add water a teaspoon at a time. Divide dough in half and wrap in plastic wrap. Place in refrigerator until firm enough to roll out without being too sticky (about an hour). If too firm, let it sit on counter until softened. Using a rolling pin dusted with flour, roll each ball out on a floured surface a little bigger than the size of your pie plate. Continue to flour pin and surface to prevent dough from sticking. Line an ungreased 9-inch pie plate (regular-sized, not deep dish) with bottom crust. Set top crust aside.
For pie filling: In a large bowl combine apples, honey, flour, spices, and salt. Mix until blended.
Assemble: Preheat oven to 400 degrees F. Fill crust-lined pie plate with apples mixture. Place tabs of butter over apples. Lay top crust over apple mixture. Trim edges of crust and seal bottom and top crusts together by pinching them to form an edge. Cut several small slits on top of crust to allow steam to escape during cooking. Cover the edge of the crust with foil or a pie ring. Bake for 30 minutes. Remove foil or pie ring and bake for an additional 20 minutes. Crust should be golden brown. Let pie completely cool prior to slicing.