|Hot Apple-Cinnamon Pie..."A LA MODE"!
There's nothing like warming up with some Hot Apple Pie!
With the deep freeze outside, choosing the right 'warming foods' during these winter months is key for nourishing you body and soul.
The body naturally craves, starchy, heavy and sweet foods during the winter season. Instead of reaching for processed 'foods' that leave you feeling lethargic, try making your own creations that will satisfy your craving as
well as offer nutritional value.
Since apples are widely available during the winter months and there is thing better than a little cinnamon and nutmeg to warm you up, may we suggest a HOT APPLE PIE! To help add some nutrition to the recipe you may notice some
ingredients that you may not have in your pantry. All of these ingredients are available in the organic section of larger grocery stores or your local specialty grocer.
- 1 1/4 cups light spelt flour
- 1 cup spelt flour
- 1/2 teaspoon ground cinnamon
- 2 1/2 tablespoons maple sugar
- Pinch of sea salt
- 2/3 cup cold coconut butter
- 1/3 cup ice water
- 4 cups tart apples, such as granny smiths, jonathan or spy, peeled, cored and sliced
- 3 tablespoons maple syrup
- 1 teaspoon fresh lemon juice
- 1 tablespoon arrowroot flour
- 1 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
Serve with vanilla rice or soy ice cream or make your own!
- Sift the flours, cinnamon and salt into a medium bowl. Add the oil and mix well.
- Add the ice water gradually to the mixture while continuing to mix the dough. Continue to mix until dough is firm but not flaky. Roll up the dough, put into a bowl, and let it rest in the refrigerator for 30 minutes.
- Form the dough into 2 balls. Roll one out into a circle with 1/2 inch thickness. Press into an 8-inch pie pan and trim, leaving 1/2 in all around.
- Preheat oven to 350 F
- In a large bowl, combine the apples, maple syrup and lemon juice. In a small bowl, mix together the arrowroot, cinnamon and nutmeg, then toss with the apple mixture. Add the filling into the pie shell.
- Roll out the second ball of dough into a circle large enough to cover the pie. Top the pie with the dough, then trim any excess dough and crimp the edges. Cut 3 slits in the top crust.
- Bake for 1 ½ hours, or until the piecrust is golden.
This recipe was sourced from Fully Nourished by Marni Wasserman.