Homemade Apple Pie

homemade apple pie

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It’s the first pie of my proclaimed Pie Week, and I had to start with a classic.  Apple pie is all American, a Thanksgiving tradition, and a perfect blend of harvest, autumn flavors.  Apple pie is warming, full of earthy spices, and perfect still warm from the oven or cooled and topped with sweetened cream.

Other Pie Week recipes: Key Lime Pie, Grain-Free Pecan Pie (GAPS-friendly), Jumbleberry Pie.

Other pie recipes: French Silk Pie, Heart Tarts.

Equipment Needed:

Note: Serve this apple pie warm with vanilla ice cream, or cooled with whipped cream sweetened with whole cane sugar and a little vanilla extract.

All-Purpose Yogurt Dough

1 cup yogurt (buy yogurt starters here, how to make yogurt here)
1 cup (2 sticks) butter, softened (buy grass-fed butter here, how to make butter here)
3 1/2 cups freshly ground flour (buy whole grains here, how to prepare grains here)
1 teaspoon salt (buy unrefined sea salt here)

  1. In a large mixing bowl, combine yogurt and butter.  Add flour and salt, mixing with a wooden spoon until too difficult.  Use fingers to completely combine.
  2. Cover with a towel and a dinner plate to keep dust and bugs out, but to allow it to breathe.  Let soak in a warm place for 12-24 hours (like in a dehydrator or on in your oven: turned off but with the light on).
  3. The next morning, remove the dough and roll out with sprouted flour or arrowroot powder to the desired shape and thickness.

classic apple pieApple Pie

one recipe Yogurt Dough Pie Crust, above
6 cups apples, preferably a less sweet variety like Granny Smith
1 tablespoon fresh lemon juice
3/4 cup whole cane sugar (buy whole cane sugar here)
2 tablespoons freshly ground or sprouted flour, OR arrowroot powder (buy sprouted flour and whole grains here, how to make sprouted flour, buy arrowroot powder here)
1/2 teaspoon cinnamon (buy organic spices here)
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
milk, for brushing
additional whole cane sugar, for sprinkling

  1. Preheat the oven to 375 degrees.
  2. Roll out the yogurt dough into two disks, one about 12 inches wide for the bottom pie crust and one 10 inches wide for the top.  Prepare the pie plate by placing the larger disk into the dish and pressing to make it fit.  Set aside.
  3. Make the pie filling: peel, core, and thinly slice the apples.  Toss with the lemon juice in a large bowl immediately.  Add sugar, flour, cinnamon, nutmeg, and cloves.  Toss to combine and coat the apples completely.
  4. Spoon the apple pie filling into the prepared pie plate.  Gently cover the pie with the other pie dough disk.  apple pie crustPress the edge of the dough onto the pie plate rim, until the dough disks adhere to each other.  Cut the excess dough off the edge of the pie with a paring knife.
  5. Using a fork, or your fingers, crimp the edge of the pie to make it seal together well, and look pretty.  With the paring knife, poke holes into the top of the pie so the filling can breathe while it bakes.  With a pastry brush, brush a thin layer of milk all over the top of the pie.  Sprinkle with the additional whole cane brushing milk on apple pie crustsugar.
  6. Cover the edges with foil, and bake for 40 minutes.  Remove the foil and bake for another 20 minutes or until the filling is bubbling and the crust is nicely browned.
  7. Remove from the oven and cool on a wire rack.

This post is a part of Monday Mania, Slightly Indulgent Tuesday, Fat Tuesday, Real Food Wednesday, The Mommy Club, Allergy Free Wednesday, Full Plate Thursday.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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Comments

  1. Kendahl, I’m in love with pretty much all your recipes. -C

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