Sunday, January 8, 2012

Apple Pie

Apple pie. Actually, double-crust sauteed apple pie, to be exact. I got the inspiration from this book, however the actual recipe is completely ours. So thanks for the idea, Michael Romano... here's my version:

Double-Crust Sauteed Apple Pie

Two batches of our Master Crust recipe, chilled
7 apples, peeled, cored, and sliced (we used a combo of Granny Smith and Johnny Gold)
2 TBS butter, cut in to pieces
~1/4 C orange honey
1 TBS cinnamon
juice from 1/2 lemon
pinch of salt
~2 tsp flour
1/4 C natural, unsweetened apple sauce

Make crusts, wrap in plastic wrap, and allow to chill in the fridge. In the meantime, prepare filling:
Peel, core, and slice apples and dump into large pot. Add cubed butter, pinch of salt, honey, lemon juice, and cinnamon, and saute gently over medium-low heat until some of the apples begin to break down (there should be a lot of juice). Sprinkle flour over juicy apples and stir to combine. Cook a few minutes more, or until the flour has thickened up the apple juice. Add apple sauce, and remove from heat. 

Roll out crusts, and fit one to a deep-dish pie plate. Add apple filling, and top with second crust. Crimp edges and poke a few holes in the top for steam to vent. Pop in oven on rack set in the bottom third of the oven (if your pie dish is shallow, put pie on a cookie sheet in case the juices bubble over). Bake for about 45 mins, or until the top crust is browned around the edges and the middle of the top crust is cooked through and flaky. Serve warm with vanilla ice cream!


After some reading and research, I have become convinced that it is way more important to reduce the sugar in one's diet vs. the fat. Especially since our bodies need fat (well, certain kinds, and in moderation, but still!), and our bodies have a hard time processing large doses of sugar. I also find that it's way easier to cut down on refined sugars without noticing... but try to take the fat out of something, and it's a whole new ball game! (need more convincing? check out this book)

Anyho, that's my short explanation for why there's no sugar in my pie recipe... and honestly, I mean, honestly, you'll never know... especially if you try it with the recommended serving of ice cream. Hey, I said I try to reduce our sugar intake...

The gobblers around these parts haven't seemed to care! Hooray for an ol' American classic, and the good company it keeps!

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