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Ingredients Pastry Dough: 1 ½ cups organic whole wheat pastry flour ¼ tsp. sea salt ¼ cup organic extra virgin olive oil (scant) ¼ cup cold organic almond milk, cold coconut milk or cold water Filling: 13-14 organic Granny Smith or Gala Apples cored and thinly sliced 9 Tbls. of organic butter 3 tsp. pure organic vanilla extract 1 cup brown rice syrup Sea salt ¼ tsp. ground cinnamon Directions: Prepare the pastry dough. Mix flour, salt and oil completely. Use a fork to blend. Slowly add almond milk and stir to form a stiff but workable dough. Make into a ball and knead 1-2 minutes. Let rest in fridge for an hour.
Preheat over to 375 degrees. Make the filling. You will be sautéing apples in 3 batches. Place 3 tbls. butter, a tsp. of vanilla, 1/3 cup brown rice syrup and a pinch of salt in a skillet over medium heat. Saute until the apples wilt and the edges just begin to brown (approx. 7 minutes) Place apples onto a baking sheet to cool and repeat the process 2 more times. Cool apples to room temperature. Spoon cooled apple mixture into pie plate mounding them in the center. Take the remaining pastry and lay it over the top of the apples. Take a sharp knife or pastry scissor and trim excess dough, then gently pinch the edges to seal the top and bottom crust. With your thumb and forefinger pinch the edges of the crust all the way around. Make 3 – 4 slits in the top of the pastry to allow for steam to escape. Bake for 15 minutes, then reduce oven temp to 350 degrees and bake for an additional 40 - 45 minutes. The crust should be golden and the filling bubbling. Check periodically and if edges start to darken put some tin foil around the crust edge. Allow to cool 15 minutes. |
Lightly oil a 9 inch deep dish pie plate. Divide pastry into 2 sections. One slightly larger than the other. Roll each piece between two pieces of wax or parchment paper into a thin round. The smaller one should be approx. 11 inches in diameter and the large one approx. 12 inches in diameter. Press smaller piece into pie plate with knuckles to press into the dish but do not stretch the dough too much. Let excess hang over the rim. Prick the bottom several times with a fork and set aside.