Hot Apple-Cinnamon Pie..."A LA MODE"!
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There's nothing like warming up with some Hot Apple Pie!
With the deep freeze outside, choosing the right 'warming foods' during these
winter months is key for nourishing you body and soul.
The body naturally craves, starchy, heavy and sweet foods during the winter
season. Instead of reaching for processed 'foods' that leave you feeling
lethargic, try making your own creations that will satisfy your craving as
well as offer nutritional value.
Since apples are widely available during the winter months and there is thing
better than a little cinnamon and nutmeg to warm you up, may we suggest a
HOT APPLE PIE! To help add some nutrition to the recipe you
may notice some
ingredients that you may not have in your pantry. All of these ingredients
are available in the organic section of larger grocery stores or your local
specialty grocer.
Ingredients:
Pie Crust:
- 1 1/4 cups light spelt flour
- 1 cup spelt flour
- 1/2 teaspoon ground cinnamon
- 2 1/2 tablespoons maple sugar
- Pinch of sea salt
- 2/3 cup cold coconut butter
- 1/3 cup ice water
Filling:
- 4 cups tart apples, such as granny smiths, jonathan or spy, peeled, cored
and sliced
- 3 tablespoons maple syrup
- 1 teaspoon fresh lemon juice
- 1 tablespoon arrowroot flour
- 1 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
Procedure:
- Sift the flours, cinnamon and salt into a medium bowl. Add the oil and
mix well.
- Add the ice water gradually to the mixture while continuing to mix the
dough. Continue to mix until dough is firm but not flaky. Roll up the dough,
put into a bowl, and let it rest in the refrigerator for 30 minutes.
- Form the dough into 2 balls. Roll one out into a circle with 1/2 inch
thickness. Press into an 8-inch pie pan and trim, leaving 1/2 in all
around.
- Preheat oven to 350 F
- In a large bowl, combine the apples, maple syrup and lemon juice. In a
small bowl, mix together the arrowroot, cinnamon and nutmeg, then toss with
the apple mixture. Add the filling into the pie shell.
- Roll out the second ball of dough into a circle large enough to cover the
pie. Top the pie with the dough, then trim any excess dough and crimp the
edges. Cut 3 slits in the top crust.
- Bake for 1 ½ hours, or until the piecrust is golden.
Serve with vanilla rice or soy ice cream or make your own!
This recipe was sourced from Fully Nourished by Marni Wasserman.
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