Updated: Jan 1
Apple pie to me, is the ultimate comfort food. Warming, sweet, nourishing and literally delicious on every level. The crumble-in-the-mouth pastry, the lightly spiced apples, and caramelised raisins will make this recipe a family favourite. This humble little pie is best prepared in the cooler months of Autumn and Winter to soothe and ground the Vata dosha. A perfectly warming sweet treat for a morning or afternoon tea. This recipe works equally as well with pears and I highly recommend you try it!
WHAT YOU WILL NEED
2 cups organic unrefined plain wholemeal or gluten free flour
A good pinch pink Himalayan rock salt
180 gm ghee or coconut oil
1 tbsp coconut sugar
1 egg or 1 tbs flaxseed meal, combined in 3 tbs water until gelatinous
5 tbsp water
7 organic apples or pears, cored and cut into large chunks
1/2 a cup coconut sugar
A handful of raisins
1 tbsp organic unrefined whole meal flour
1 pinch pink Himalayan rock salt
1 tsp cinnamon powder
1 tsp cardamom powder
30 gm ghee or coconut oil
In a large bowl, combine the flour, salt, sugar and ghee for the pastry.
Using your hands, combine well until it represents fine breadcrumbs.
Make a well in the middle and add the egg/flaxseed mix and water. Combine well with your hands until a dough begins to form.
Knead the dough very lightly and wrap in some paper or cling wrap. Put to one side or in the refrigerator for 1/2 an hour.
In another large bowl, using your hands, combine all ingredients for the filling until the apples/pears and raisins are well coated in the spices, flour, salt, ghee and sugar.
Pre-heat the over to 180 degrees Celsius while now constructing the pie.
Take out the pastry, knead lightly, and divide in half.
On a floured board, using a rolling pin, roll one half of the dough into a large round circle around 2-4 mm thick.
In a medium sized pie dish, that has been greased with a little ghee, place the rolled out dough and press out to all the edges to remove air bubbles.
Now put the filling into the dish and smooth out with the back of a spoon.
Roll out the second half the dough exactly as the first and now gently place over the pie. You can also make strips with the pastry and interweave, as shown above, for a different exploration of presentation and texture.
Using your fingers make a seal around the edge of the pie, joining the bottom and top layers together. Optionally, you can lightly beat an egg and wash the top of the pastry before baking.
Bake for 1 hour until the pie is golden brown.
Serve while still warm and enjoy!
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