Jo's Apple Pie
I didn't add any sugar in my pie, just 1/2 cup Xylitol. However, I did sprinkle the crust with some raw cane sugar after glazing it with the egg wash.
I also used one of those protective pie rings on the pie to keep the edges from getting too brown.
Hubby just messaged me on the chat from work and said "this pie is excellent!"
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- 9 inch pie crusts
- 5-8 c
- granny smith apples, peeled and cored
- 1/2 c
- 3 Tbsp
- spelt flour
- 1 tsp
- 1 Tbsp
- lime juice
- 1/4 c
- cold earth balance margarine
1Prepare your pie crusts and put the dough in a plastic bag until the pie filling is made.
2Peel and core the apples. Put in a big dish and add the sugar, flour, cinnamon and lime juice. Stir it up well so all the apples get covered.
3If you made your crust from scratch, cut the dough ball in half and use 1/2 for the top and 1/2 of the dough for the bottom crust.
4Roll out the bottom crust. Make sure the edges of the crust hang over the pie tin. Add the apple mixture. Add the earth balance in dollops all over the top of the apples.
5Roll out the top crust making sure it's a bit bigger then the pie pan.
6Put the crust on top of the pie and fold the edges under and over the top of the bottom crust. Once that is done, flute the edges.
7Using a beaten egg, brush the top of the crust well and then make steam holes in the crust. Sprinkle with some sugar if you like.
8Bake at 425'F for 12 minutes, then put on the metal edge guard if you have one and bake for another 20-40 minutes at 350'F. Once done, cool on a metal baking rack. Serve warm or cold, it's up to you.
9Serve with your favourite whipped topping, a slice of melted cheddar cheese or a la mode. I've tried them all and they are all delicious.