Apple Pie

This pie is best with Gala or Golden Delicious apples.  

Traditionally tart apples are used in an apple pie, but because we don't use sugar in this pie, we prefer a sweeter, jucier apple.

Crust:

2 Cups flour

1/2 tsp. salt

10 Tbls. butter or margarine (chilled)

¼ Cup cold water (may need more or less accordingly)

1. In a bowl or food processor combine all ingredients except water. Blend with a fork or on pulse until crumbly.

2. Add water, 1 Tbl. at a time until dough can be formed into a smooth, un-sticky ball (don't overwork dough.)

3. Split dough in half, wrap in plastic wrap and place in the fridge for 30 minutes.

Filling:

2 lbs apples

¼ cup agave nectar

1 tsp. cinnamon

1 tsp. allspice

2 Tbls. flour

2 Tbls. butter or margarine

1. Peel, core and cut into thin slices 2lbs of your favorite apple.

2. Place apple slices, agave and spices in a pot and cook over medium heat for 10 minutes.

3. When dough is chilled, roll each ball out to 1/8 inch thickness on a floured board to fit pie plate.

4. Pour apples into prepared pie shell.

5. Sprinkle flour over top and cut butter into small pieces over apples.

6. Cover apples with top crust, crimp top and bottom edges together to seal pie then use a knife to make 3 small slits in top for ventilation.

7. Place pie in fridge for 30 minutes.

8. Preheat oven to 375 and bake pie for 30-40 minutes, until golden brown.