Rustic Spiced Apple Pie (Vegan)

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Spelt adds a rustic heartiness to this whole-grain crust, without being overly grainy or dense. Coconut oil is a great fat to use for pie crusts because, like butter and lard, it’s a solid fat at room temperature, but it has a low melting point. This means that It not only adds a gentle richness and flavor to the crust, but it is able to produce a perfect flakiness. For the fat inside the crust, I use cashew butter to give it a rich creaminess with a boost of healthy fats and a little extra protein.

Further Food Nutritionist Commentary:

Spelt is an ancient wheat that is often more easily digested than the modern hybridized wheat found in all-purpose flour. It also adds fiber, antioxidants, and naturally occurring B vitamins. Coconut oil is a saturated fat, but it's composed of medium-chain fatty acids, which are more easily digested and absorbed by the body, making them a good source of usable fuel, and less likely to be stored as fat in the body. The healthy fats from coconut oil and cashew butter, and the fiber from the spelt and fruits makes this pie a little more gentle on blood sugar levels than your average American diner slice.

By Casey Giltner, Nutritionist
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Rustic Spiced Apple Pie (Vegan)

  • Prep Time: 45 min
  • Cook Time: 1 hour
  • Servings: 12

Ingredients

For the crust:

2 ½ cups spelt flour (plus more for rolling)

½ cup unrefined coconut oil

1 teaspoon salt

1 cup ice cold water (or more)

 

For the filling:

2 cups chopped apples

1 cup chopped pear

½ cup sugar

2 tablespoons cashew butter

1 tablespoon spelt flour

1 teaspoon vanilla

1 teaspoon fresh grated ginger

¼ teaspoon ground cardamom

¼ teaspoon ground coriander

1/8 teaspoon ground cloves

¼ teaspoon salt

 

Instructions

  1. Using a pastry cutter or 2 forks, combine flour, salt and coconut oil until a course crumble forms.
  2. Slowly sprinkle water throughout dough, while stirring, until a soft, fairly dry, dough forms.
  3. Form dough into a ball, cut in half, wrap with saran wrap and refrigerate for 30 minutes.
  4. While dough chills, preheat oven to 425 degrees F.
  5. Combine apples, pear, sugar, cashew butter, flour, vanilla, spices and salt in a bowl and mix well. Set aside.
  6. When dough is chilled, unwrap one of the dough balls, sprinkle flour on to a large, flat surface and roll dough into a 1/8 inch thick circle.
  7. Transfer dough to pie plate (one way to do this is to loosely wrap the dough around a rolling pin and lay it over pie pan, then unroll. You can also gently fold into quarters, then unfold in pie plate)
  8. Press circle of dough into pie plate gently. There should be about ½ inch of dough hanging over the sides of the pan.
  9. Pour filling into pie plate.
  10. Roll out second piece of dough and place on top of pie for double crust OR use cookie cutters to make shapes to layer on top.
    1. If creating a double crust, use kitchen shears to trim excess dough from sides and  gently pinch edges of top and bottom dough together, tucking them under, all the way around pan.
    2. Press index and forefinger of left hand on inside of rolled edge and forefinger of right hand between the two fingers on the outside of rolled edge. Continue all the way around pan, forming a scalloped edge. Use a paring knife to cut four slits on top of pie.
    3.  If using cookie cutters, cut out shapes and place in thin layer on top of filling. Add One or two additional layers for decoration.
  11. Place pie in oven and bake 10 minutes
  12. Reduce heat to 350 degrees F and bake for an additional 40-50 minutes, until golden brown.
  13. Cool and serve.
Using a pastry cutter or 2 forks, combine flour, salt and coconut oil until a course crumble forms. Slowly sprinkle water throughout dough, while stirring, until a soft, fairly dry, dough forms. Form dough into a ball, cut in half, wrap with saran wrap and refrigerate for 30 minutes. While dough chills, preheat oven to 425 degrees F. Combine apples, pear, sugar, cashew butter, flour, vanilla, spices and salt in a bowl and mix well. Set aside. When dough is chilled, unwrap one of the dough balls, sprinkle flour on to a large, flat surface and roll dough into a 1/8 inch thick circle. Transfer dough to pie plate (one way to do this is to loosely wrap the dough around a rolling pin and lay it over pie pan, then unroll. You can also gently fold into quarters, then unfold in pie plate) Press circle of dough into pie plate gently. There should be about ½ inch of dough hanging over the sides of the pan. Pour filling into pie plate. Roll out second piece of dough and place on top of pie for double crust OR use cookie cutters to make shapes to layer on top. If creating a double crust, use kitchen shears to trim excess dough from sides and  gently pinch edges of top and bottom dough together, tucking them under, all the way around pan. Press index and forefinger of left hand on inside of rolled edge and forefinger of right hand between the two fingers on the outside of rolled edge. Continue all the way around pan, forming a scalloped edge. Use a paring knife to cut four slits on top of pie.  If using cookie cutters, cut out shapes and place in thin layer on top of filling. Add One or two additional layers for decoration. Place pie in oven and bake 10 minutes Reduce heat to 350 degrees F and bake for an additional 40-50 minutes, until golden brown. Cool and serve.

Nutrition Information

Per Serving:  Calories: 363; Total Fat: 21g; Saturated Fat: 18g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 247mg; Potassium: 56mg; Carbohydrate: 41g; Fiber: 4g; Sugar: 20g; Protein: 4g

Nutrition Bonus:   Iron:8%

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