Country Apple Pie
Adapted from Farm Journal's Complete Pie Cookbook
Make pastry for 2-crust pie
1/2 cup heavy cream
2 Tbsp. quick-cooking tapioca
1 C. sugar (I used 1/4 cup coconut sugar)
1/4 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon (I used a teaspoon)
I added a few sprinkles of Penzeys Pie Spice
2 tsp. lemon juice
5 C. sliced peeled apples (I used honey crisp)
2 Tbsp. butter or margarine(I used butter flavored coconut oil)
Combine cream, tapioca, sugar, salt, spices, and lemon juice in bowl.
Add thinly sliced apples and toss to mix. Spoon half of mixture into pastry-lined 9" pie pan. Fill around edges and pack well. Dot with butter ( or in my case, butter flavored coconut oil). Add remaining apples. Adjust top crust and flute edges; cut vents. Brush top lightly with milk.
Bake in hot oven (400°F) 50 to 60 minutes, or until apples are tender and crust is golden brown.
I still haven't mastered the art of a pie crust. Thought not photogenic, it was tasty.
I made mini pies, so the bake time was around 45 minutes.
I kind of chopped up the top crust and poured cream over it. Lovely with a cup of Cafe Bustelo!
Adapted from Farm Journal's Complete Pie Cookbook
Make pastry for 2-crust pie
1/2 cup heavy cream
2 Tbsp. quick-cooking tapioca
1 C. sugar (I used 1/4 cup coconut sugar)
1/4 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon (I used a teaspoon)
I added a few sprinkles of Penzeys Pie Spice
2 tsp. lemon juice
5 C. sliced peeled apples (I used honey crisp)
2 Tbsp. butter or margarine(I used butter flavored coconut oil)
Combine cream, tapioca, sugar, salt, spices, and lemon juice in bowl.
Add thinly sliced apples and toss to mix. Spoon half of mixture into pastry-lined 9" pie pan. Fill around edges and pack well. Dot with butter ( or in my case, butter flavored coconut oil). Add remaining apples. Adjust top crust and flute edges; cut vents. Brush top lightly with milk.
Bake in hot oven (400°F) 50 to 60 minutes, or until apples are tender and crust is golden brown.
I still haven't mastered the art of a pie crust. Thought not photogenic, it was tasty.
I made mini pies, so the bake time was around 45 minutes.
I kind of chopped up the top crust and poured cream over it. Lovely with a cup of Cafe Bustelo!