New England Apple Pie
Crust:
2 cups all-purpose flour
1/2 teaspoon sea salt
1/3 cup evaporated cane juice
1/2 cup cold unsalted butter
12 tablespoons ice cold water
Filling:
4 peeled and thinly sliced Red Delicious apples
4 peeled and thinly sliced Granny Smith apples
1/2 cup evaporated cane juice
1 1/2 teaspoons ground cinnamon
1 egg white, lightly beaten
- Preheat oven to 350°.
- Place flour in a medium bowl. Add salt and evaporated cane juice and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into a ball. Let rest for 5 minutes.
- Split dough in half and roll out two circles to fit 10 inch pie pan. Line bottom and sides of pie pan with one circle of dough. Evenly spread thinly sliced apples over the dough.
- In a small bowl mix together cinnamon and evaporated cane juice. Sprinkle over the top of the apples.
- Place the other circle of dough over the top of the pie and pinch the edges together to make crust. Cut 5 slits in the center of the pie. Brush crust with egg whites. Bake for 40-50 minutes or until crust is golden.
Makes 12 servings, each containing approximately:
165 calories
30 grams carbohydrate
4 grams fat
10 mg. cholesterol
2 grams protein
46 mg. sodium
2 grams fiber
Cook's Note:
Use a mandolin to easily create thinly sliced apples.