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Pie Filling
3 large apples (Honeycrisp, Cortland, Macoun, etc)
1/4 cup brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 tbsp buttermilk powder
1 tbsp butter
2 tbsp cornstarch or tapioca
1 tbsp buttermilk powder (or buttermilk)
1 tbsp water (omit if using buttermilk)
1/3 cup dried cranberries (optional)
Peel and core the apples and slice thinly (about 1/8 inch thick). Mix cornstarch or tapioca with water (or use buttermilk) and make into paste. Pour over apples. Add rest of ingredients to apples and heat for 2 minutes in microwave or on the stove for 5-8 minutes in a small pot, covered. Mix well.
Buttermilk Whole Grain Crust
8 tbsp cold, cubed butter (use may also use 4 tbs butter, 4 tbs vegetable shortening)
2/3 cup plus 2 tbsp whole wheat flour
2/3 flour of your choice - spelt, sorghum, brown rice
1/2 tsp salt
2 tbsp buttermilk powder
~5 tbsp cold water (you may use buttermilk instead of water and omit powder)
Combine all ingredients except water - use your hands or pulse in processor until the texture is like heavy sand. Add water (or buttermilk) bit by bit until you can form the dough into a ball. Pat into a somewhat flat disc. Wrap in parchment or plastic wrap and freeze for 10 minutes (you may also stick in the fridge for 1 or 2 days).
Crumb Topping
1/3 cups rolled oats
1/3 cup flour of your choice (brown rice, sorghum, spelt, wheat)
1/3 cup brown sugar
2 tbsp butter
Combine all items with your hands or in processor, pulsing until texture is that of sand. Set aside.
To assemble pie:
Oven to 450. Remove crust from freezer and roll out on floured surface. Fit crust into pie plate or tart tin. Drain filling ingredients and spread evenly into crust. Sprinkle crumb topping over the pie. If you have crust leftover (again with the leftover buttermilk!), cut into shapes and place on top of crumb. If this is just hopelessly twee in your eyes, then don't. Bake at 450 for 10 minutes and then turn oven to 350 and bake for 35 minutes more. Let cool slightly and serve with ice cream or plain cream or let cool entirely and serve room temperature.
2 comments
debbie koenig
November 21, 2011I *knew* there was a reason I loved you so: My husband is another cooked-fruit-hater. Damn him. And I’m with you on the buttermilk powder, too.
EmilyFranklin
November 21, 2011Deb – let’s have a cooked-fruit meal just us, then. With lots of kale to eat (kids can fling it around the room or drape on face as anti-oxident mask). Here’s to a week of pies!