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.
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.
The finished product. It was gone in 2 days I think, if I remember right.
Yes……………………we have no self control:)
2 cups fresh-ground sprouted wheat flour
1 tsp baking powder
½ cup very cold butter
Pinch of sea salt
2 tsp rapadura
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.
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.