We picked four large boxes of apples at our friends’ house on Labour Day. They have a 90 year old apple tree in their backyard that is absolutely filled with apples. The problem is that if the apples are not picked, a local bear ambles in, makes his own gate through the fence and eats all the fallen apples including the ones that have managed to hang on.
When we got home, our dear octogenarian neighbor, Warren, brought over two large bags of apples. He has well established apple and cherry trees in his backyard that produce a lot of fruit. He tells me that there is only so much apple crisp a man can make and consume. He makes me smile.
As I stood in the kitchen amidst the mountains of apples, I felt so grateful for all this amazing fresh, local food. Apple pie is a family favorite of ours so I rolled up my sleeves and got going on gluten-free and regular pies for this week and to freeze for the winter.
Since September is Eat More Plant-Based Foods Month, why not start with a Dessert Makeover. Ditch the dairy and the refined sugar! Since everyone eats dessert – some of us eat dessert first – why not turn dessert into the most deliciously nourishing course?
5 cups thin-sliced Granny Smith Apples (3-4 unpeeled apples) using a food processor with a slicing attachment makes this process fast and easy
5 cups thin-sliced Gala Apples (3-4 unpeeled apples)
1/4 cup all purpose flour
1/2 cup honey, agave nectar, coconut nectar or raw coconut sugar
1 tablespoon ground cinnamon
1 tablespoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
1/4 teaspoon of all spice
2 unbaked single pie crust recipes
Gluten-Free Pie Crust Recipes
One of my favorite blogs for all things Gluten-Free is GlutenFreeBaking.com. This website has three different types of gluten-free pie crusts to choose from: Classic Flaky Double Pie Crust, Single Crust and Gluten-Free Crumb Crust. Check it out.
Single Pie Crust Recipe (Regular Flour)
1 cups +2 tbsp all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil (your choice of oil)
2 tablespoons ice water (it has to be cold)
- In a medium bowl, stir together flour and salt.
- Add cooking oil.
- Add ice water.
- Stir lightly with a fork until it forms into a ball (don’t over mix – Nana says that pie crust doesn’t like to be handled and it’s OK if it isn’t perfect)
- Roll out using a rolling pin and wax paper with pie dough in between two sheets of wax paper.
- Roll into pie dish. Prick bottom and sides of pastry generously with the tines of a fork.
Apple Pie Filling
- In a large bowl, toss together the apples, flour, sweeter and spices.
- Pile the mixture into the pie shell.
- Brush the crust edges with water.
- Roll out the second pie shell and place it over the apple mixture.
- Crimp the edges together.
- Cut slits in the top of the crust. Brush with water and sprinkle with 3 tablespoons of raw coconut sugar.
- Bake at 450 degrees Fahrenheit until crust is golden brown.