MAKES ONE 9-INCH PIE
Is there anything better than the smell of a fresh, homemade apple pie baking in your oven? We don’t think so! This pie will fill your house with crisp apple and cozy cinnamon aromas. Don’t be surprised if your neighbors knock on the door, hoping for a slice or two. It’s that inviting. The crust is quick and simple to make, and you’ll be amazed at how flaky it tastes without the dairy. The white whole-wheat pastry flour is light, feathery, and full of vitamins and minerals (unlike all-purpose white flour). The apples are bursting with healthy nutrition, such as antioxidants, fiber, and vitamin C. This pie is so full of goodness you can have it for breakfast.
For the crust
2 cups white whole-wheat pastry flour
1 tsp. Himalayan pink salt
1 Tbsp. coconut sugar
½ cup coconut oil
½ cup ice-cold water
1 Preheat the oven to 350 degrees F.
2 Place all of the piecrust ingredients in a food processor and blend. The mixture will form a large ball of dough in no time at all. Set aside one-quarter of the dough for the crisscross topping.
3 Lightly sprinkle your clean work surface and a rolling pin with flour. Roll the larger portion of the dough into a large circle, about 12 inches in diameter. Transfer the circle to a 9-inch pie pan. Create a ridge around the rim with your fingers. Then poke holes in the bottom of the dough with a fork. This will help the piecrust bake evenly.
4 Set aside in the refrigerator and prepare the filling.
For the filling
5–6 organic apples
½–¾ cup maple syrup
1 tsp. cinnamon
3 Tbsp. white whole-wheat pastry flour
1 Peel and core the apples and slice into thin pieces.
2 Place the apple slices in a large bowl and add the remaining ingredients. Stir to mix thoroughly.
3 Remove the crust from the fridge and pour the apple mixture into it.
4 Roll out the remaining dough and cut into 1-inch strips. Weave the strips in a crisscross fashion on top of the filling. Secure the edges to the side of the pie by pinching them together with the bottom part of the crust.
5 Bake the pie in the oven for 45 minutes to 1 hour. You can check the apples with a fork — they are done when they feel tender — and the lattice top should be golden brown.
6 Remove the pie from the oven and let it sit for about 15 minutes, to allow the liquid to thicken and cool.
