Crust, Roasting, and Fork

Pie.  I got nothin’ for ya.  I tried a new crust, which gave me some problems.  It’s the same crust recipe as for my pecan pie and pumpkin pie, but I tried messing with the flours.  Bad idea.  The crust, when I worked with it, felt dry, crumbled in my hands, and was generally weak.

Yeah, it looks so innocent there.  Sorghum flour was not meant for the piecrust stage.

I roasted the apples instead of cooking them on the stove.  Here’s a recipe, but I’m pointing you back to the other piecrust since that was successful.

Apple Pie

Crust:  Make 2 recipes (don’t double, just make two batches) of this crust

http://www.gothicgranola.com/2011/11/pumpkin-pie-recipe-quick-quick.html

Filling:

5 pink lady apples, peeled, cored, and sliced

5 granny smith apples, peeled, cored, and sliced

2 tablespoons coconut oil, melted

4 tablespoons agave nectar

1 teaspoon ground cinnamon

1 teaspoon apple pie spice (blend of cinnamon, nutmeg, and allspice)

1/3 cup water

2 tablespoons cornstarch

Make the crust and let it chill for at least half an hour (do NOT let it freeze!).

Preheat the oven to 400 degrees Fahrenheit.  Line a deep cookie sheet with parchment.

In a large bowl, mix apple slices with the coconut oil, agave, and spices.  Spread on the baking sheet and roast for 20-25 minutes, stirring about halfway through.  Roasting time depends on the size of your apples; you want them to be soft but not completely moosh.

Keep the oven at 400 degrees once the apples are done.  Grease a 9” pie plate.  Roll out one piecrust.  Transfer to plate.  Fix cracks.  Pour the roasted apples and their juices back in a large bowl.  Add the cornstarch and water and mix well, taking care not to break up the apples.  Pour the apple mixture into the piecrust.  Roll out the second piecrust and transfer it on top of the first.  Crimp together the top and bottom crusts.  Cut vents into the top.  Bake at 400 degrees Fahrenheit for 15 minutes then reduce the temperature to 350 degrees Fahrenheit and bake for 45 minutes or until crust is brown and is crisp to the touch.  Cool for at least half an hour before serving, and cool completely on a rack before storing in the refrigerator.

Notice I ate this with a fork instead of chopsticks…as American as apple pie, right?

Maximus wants pie.

Q