Apple Pie

Healing Quest Episode 907
with Cookus Interruptus

Brown Sugar Apple Pie

with Whole Grain Butter Crust
Preparation time: 1 hour
Makes two 9″ pie crusts and an 8 slice pie

From Feeding the Whole Family by Cynthia Lair

I adapted this recipe from a combination of sources, mostly from a pie-making class I took many years ago. One year, when my daughter was turning ten, she requested a co-ed birthday party at the skating rink.  Instead of traditional cake, she wanted apple pies.  I will never forget her blowing out candles on a pie and all those over-heated kids happily eating big slices between rounds on the rink.

Crust:

  • 2 cups whole wheat pastry flour
  • ½ teaspoon sea salt
  • 8 tablespoons cold, unsalted butter
  • 4 tablespoons unrefined coconut oil
  • ¼ cup ice water

Filling:

  • 5-7 tart, sweet apples
  • ½ cup unrefined cane sugar or brown sugar
  • 1/8 teaspoon sea salt
  • 1 tablespoon arrowroot
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Make your crusts first and chill for at least ½ hour.   See Whole Grain Butter Pie Crust recipe.

Preheat oven to 350 degrees F.  Peel apples if desired.  Quarter, core and cut apples into thin slices.  Combine unrefined cane sugar, salt, arrowroot and spices and sprinkle over apples.  Amounts of sweetener and spices are variable.  The amounts given make for a mildly sweet, lightly spiced pie.  Toss gently until they are evenly coated.

Roll out half of your pie crust dough on a floured surface.  Fold in half and in half again.  Gently place in pie pan (a regular glass pie pan works best according to Cooks Illustrated), unfold, and press in.  Place apples in layers in bottom pie shell.  Cover pie with upper crust, crimp the edge of the two crusts together and trim.  Prick the top of the pie so that steam can release.  Bake until edges of crust are golden, about 45-50 minutes.

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