An Awesome Apple Pie (with a few twists)

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My mom came up with a great apple pie recipe that I wanted to share.
We made it when she was here to celebrate her birthday last weekend and it was delicious.
The recipe has a few twists in it that make it healthy: spelt or kamut flour instead of white, maple syrup instead of sugar, and butter instead of shortening. You can even make a gluten-free version if you want by using rice flour.
And one of the best things about the pie is that it’s super easy to make…

Pie Filling Ingredients:

8-10 Fuji or Gala apples
4 – 5 generous shakes of cinnamon
1/4 cup organic maple syrup

Pie Crust Ingredients:

2 cups kamut or spelt flour (or for a gluten-free version, rice flour)
About 1/4 cup water
1 tsp salt
1/2 cup butter
Directions:
In a food processor or mixing bowl, mix flour and butter together. Add water. Mix until dough forms into a ball. Divide dough into two sections. Roll out separately. (This will be the top and bottom crust.)
After you’ve finished the crust, wash and core the apples. (You can leave the skin on.) Add half the apples into the food processor until they are cut into small pieces. (Or, you can hand-cut them.) Add half of the cinnamon and maple syrup. Mix.
Put the mixture into a bowl to make room in the food processor for more, and repeat with the other apples. Add the rest of the cinnamon and syrup. Mix. Place all the filling into the bottom crust, then add the top crust. Pinch edges to seal and cut a few slits in the top for ventilation.
Bake at 450 for 15 minutes then reduce heat to 350 and bake an additional 40-50 minutes. (Note: when the pie is done, the crust will be darker and less flaky than your traditional pie crust, due to the flour used, but it still tastes great.)
Serve and enjoy!
For more “Wordful” or “Wordless” Wednesday photos, stop by Angie’s Seven Clown Circus or 5MinutesforMom.
Talk soon,