//
you're reading...
Desserts, Recipes

Apple Pie with Sprouted Wheat Crust

Okay, I am finally getting around to getting this recipe on here.

As I said before this pie takes a little more effort, but the results are WAY worth it.

In the past when I have made apple pie using raw honey as a sweetener, it always ended up being too watery. This method completely resolves that problem.

p[ie piealkdlkfna

Again I apologize for the horrible yellow in this picture. We took this picture late at night, so no natural light to be found. Boooooooo.

Anyway, this is before I baked the pie. When working with sprouted wheat crust, it is quite fragile and crumbly. You have to be willing to piece together and work with it a little. Tastes great though.

pie done done bum bum

The finished product. It was gone in 2 days I think, if I remember right.

Yes……………………we have no self control:)

Apple Pie

 

Crust:

2 cups fresh-ground sprouted wheat flour

1 tsp baking powder

½ cup very cold butter

1 egg

Pinch of sea salt

2 tsp rapadura

Raw milk

 

            Mix the dry ingredients together. Cut in half of the butter until very fine then add the other half of the butter until pea size. Mix in the egg. Add enough milk to bring the dough together. Cover and refrigerate the dough while you prepare the filling.

 

Filling:

8 apples, peeled, cored and sliced

2 tbsp fresh-squeezed lemon juice

½-3/4 cup raw honey

¼ cup butter

1 tsp cinnamon

Pinch of fresh-ground nutmeg

Pinch of sea salt

 

            Pre-heat oven to 375°F. Heat butter in a large sauté pan. Mix apples with lemon juice then add to the butter. Sprinkle in the cinnamon, nutmeg and salt. Drizzle honey over the top of the apples and mix. Cover and cook the apples for about 10 minutes until the juices have been released. Strain the apples, reserving the juices. Pour the juice back into the sauté pan and cook until reduced and thickened, about 10 minutes. Pour apples back into the juice and mix well.

            Press 2/3 of the pie crust into a 9 inch pie dish, making sure to go up the sides. Roll out remaining dough using white flour so the dough won’t stick and cut into ½ inch wide strips. You will need 8-10 strips to make a lattice top.  Place the lattice on top of the apples and secure the strips to the bottom crust. Brush the lattice strips with milk and sprinkle cinnamon and rapadura across the tops.

            Cover with a foil tent and bake for 25 minutes. Remove the foil and bake another 20 minutes. Allow the pie to cool before serving. Serve with Tiffany’s Simple Vanilla Ice Cream (page   ).

Copyright © 2009

By Tiffany Perez

Tiffany’s Table L.L.C.

All Rights Reserved.

Advertisements

Discussion

One thought on “Apple Pie with Sprouted Wheat Crust

  1. Okay, I guess I better get some more berries sprouting so I can make this pie! Yumm!

    Posted by Wardeh @ GNOWFGLINS | October 17, 2009, 6:54 pm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: