This riff on apple pie has a definite sweet and savoury personality—a slice can hit the spot for brunch or can be served alongside a salad for lunch. If you want a little added crunch, consider tossing some chopped walnuts into the apple mixture.
2 1/2 lb (1.25 kg) tart apples, chopped into 1/2 in (1.25 cm) pieces
1/4 cup (60 mL) organic coconut sugar or other raw-style sugar
2 Tbsp (30 mL) spelt or almond flour
1 Tbsp (15 mL) chopped rosemary
1/4 tsp (1 mL) salt
Prepared spelt pie dough (see recipe here)
1 cup (250 mL) shredded low-sodium sharp cheddar cheese
1 large free-range egg, beaten
Preheat oven to 350 F (180 C) and set rack in bottom third of oven.
In large bowl, toss together apples, sugar, flour, rosemary, and salt.
Roll 1 portion of prepared spelt pie dough between 2 sheets of parchment paper into roughly a 12 in (30 cm) circle. Peel off top sheet and invert dough into lightly greased 9 in (23 cm) pie pan. Peel off remaining paper. If needed, trim crust with kitchen shears so it overhangs the edge of pan by about 1 in (2.5 cm). Pour apple mixture into pie shell and sprinkle cheese over top.
Roll remaining portion of dough between sheets of parchment paper into a circle slightly smaller than bottom round. Peel off top sheet and invert dough onto apple mixture. Peel off remaining paper. If needed, trim top crust so it overhangs evenly. Tuck top crust under bottom crust, sealing them together and making a plump edge. Use both hands to pinch (flute) edge of crust by pushing the thumb of one hand in between the thumb and index finger of the opposite. Brush top and edge with egg, and use paring knife to slice 6 steam vents in top crust.
Bake pie for 45 to 50 minutes, or until top is golden brown. Let cool for about 30 minutes before slicing.
Each serving contains: 441 calories; 10 g protein; 22 g total fat (13 g sat. fat, 0 g trans fat); 51 g total carbohydrates (24 g sugars, 7 g fibre); 235 mg sodium
Apple a day
Noshing on apples regularly can lower levels of oxidized LDL (bad) cholesterol.
source: “Life of Pi(e)“, alive #383, September 2014