Nut Crust Apple Pie
Use local nuts and seeds to showcase the fruits that are available in the fall or that have been dried and saved from summer. Normally cinnamon and salt would be used to prepare this apple pie, but try substituting a pinch of dried local herbs for added flavour.
Crust
1/2 cup (125 mL) ground raw sunflower seeds
1/2 cup (125 mL) ground raw walnuts or hazelnuts
3/4 cup (175 mL) ground flour (whole wheat, spelt, or amaranth)
2 Tbsp (30 mL) organic butter, melted
1 1/2 Tbsp (22 mL) honey or maple syrup
4 Tbsp (60 mL) water
Filling
3 cups (750 mL) apples or pears, sliced
1/2 cup (125 mL) dried raisins, cranberries, or blueberries
1/4 cup (60 mL) apple juice or honey
2 Tbsp (30 mL) locally made fruit jam
Pinch of dried lavender, rosemary, or lemon thyme
To prepare crust, oil a 9 in (23 cm) pie plate. Preheat oven to 350 F (180 C). Mix all dry ingredients thoroughly in a medium bowl. Combine melted butter and honey or maple syrup and slowly add to dry ingredients with your hands or with a fork. Add water 1 Tbsp (15 mL) at a time and mix until moist and crumbly. Press nut mixture evenly into the bottom and sides of prepared pie plate. Bake for 5 minutes and remove immediately to cool.
To prepare filling, mix together fresh fruit, dried fruit, and juice or honey in a large saucepan over medium heat. Warm through, just until fruit begins to soften; then remove from heat. Spread jam over the base of the pie crust, top with fruit mixture, and bake for 20 to 30 minutes, until fruit is soft. Serve hot with creamy local yogourt.
Serves 6.
source: "Local Eating", alive #300, October 2007
Nut Crust Apple Pie
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
