This recipe should earn its title for an easy and healthier pie. For the
pie dough, use coconut oil instead of butter or vegetable shortening. To make
it faster, buy the ready-made, low fat pie dough and then the rest of the
process will be easy. Located outside my home community is an apple orchard. I
shop there quite often during the apple harvesting season. I have yet to see
the owner of the farm. Alongside the roadway by the farm there is just this
cute little farm stand with all different kinds of apples that are natively
grown in
Washington
State. The farm stand is
self service where the customers are expected to use the honor system to
deposit their money into a collection box located beside an old scale used to
calculate the poundage of the apples purchased. Hopefully, the customers are
honest and understand basic mathematics because the price per pound differs
depending on the varieties chosen. Many recipes for apple pie use only Granny
Smith apples, but I can get different, similar tasting, crispy nice apples from
this farm at a fraction of the cost of apples sold in supermarkets. I love to
support a small farm like this one, so look at my blog for additional easy
recipes to come soon using nice organic apples.
Ingredients:
Store-bought double pie dough*
Apple filling ingredients:
2 ½ pounds total of different kinds of apples, such as Granny Smith, gala,
red delicious, honey crisp, etc.
1 cup sugar
2 tsp cinnamon
1 tbs vanilla
1/4 cup tapioca starch
Milk or egg wash to brush the top of pie
Directions:
Preheat oven to 400°
Prepare the pie pan with a layer of store-bought dough.
In a large mixing bowl, combine the sugar, cornstarch, and cinnamon. Mix
well.
Peel and core the apples.
Cut apples into ½ inch cubes (should be about 8
cups of apples).
Add apples to the sugar mixture. Add vanilla. Mix well.
Pour apples onto the pie dough covered pie pan. Cover the apples with the
other pie dough. Cut a few slit on the top to vent the apples when it bakes.
Brush the top with milk or egg wash.
Bake in the preheated oven for 55 minutes to 1 hour. Let pie cool completely
before slicing and serving.
* I promise to have a good pie dough recipe soon.
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