I bought a magazine called “Clean Eating” that has really cool low fat all natural recipes
Here is the recipe for the apple pie that is lowfat & reduced sugar!
Vanilla Bean-Spiked Autumn Apple Pie (serves 12)
Crust:
1cup whole wheat flour
1/2 cup ground oatmeal
1/2 tsp sea salt
2 tsp apple cider vinegar
2 tbsp ice water
1/2 cup do it yourself olive butter spread
(process 1/4 c. olive oil w/ 1/4 c. unsalted butter until smooth)
Filling:
8 cups peeled and thinly sliced apples (6-8 apples)
3 tbsp apple butter
1 tbsp freshly squeezed lemon juice
1/8 tsp sea salt
2 tbsp honey
1 vanilla bean, cut open length-wise and seeds scraped out
crust:
Stir the flour, oatmeal and sea salt together in a med bowl
in small bowl whisk together the vinegar and water.
use a pastry blender to cut the olive butter spread into the flour until the mixture resembles coarse meal.
Drizzle in the vinegar mixture and toss with a fork until the dough is evenly moist. Stir until a dough forms. Divide into 2 piece, 1 slightly larger in diameter than the other.
Press each into a 6 - inch disk and wrap in plastic. Chill for at least 1 hour or up to 2 days.
Rolling dough: between two sheets of plastic, roll the larger disk of dough into a 12 in circle. Remove the top piece of plastic, lift the bottom piece from the diagonal corners and invert it over a 9 in pie dish. Press the dough into the pan and peel off the plastic. roll the second piece of dough in the same way, slide it onto a sheet plan and refrigerate for later use as the pie’s top crust.
Filling & Assembly:
Preheat 450
put apple slices in a big bowl, sprinkle with the flour and toss. in a small bowl stir together the apple butter, lemon juice, sea salt, honey and vanilla bean. Stir into the apples. Spoon the apples into the crust and press them down gently.
Grab the second piece of dough from the fridge and slide it over the filled pie. Press the dough into place firmly. Trim, seal and crimp the edges. Use a paring knife to cut 4 slits in the top of the pie.
Bake for 15 minutes. Reduce temp to 350 & bake for an additional 45 min, until brown and bubbly. let cool 1 hour before slicing.
My jackolantern sacrificed his top half for my chili. I’m going to enter this recipe at Chomp N Stomp one day (prolly 2009) - Chomp N Stomp is a local neighborhood chili cook off and blue grass festival a couple blocks from my house in Cabbagetown ATL. My pottery studio will be set up selling our wares too. Looking forward to it, usually turns out to be one of the few days of the year I get drunk :)~ But this pumpkin chili I made today is delish, I’m going to share it at my Boozer Doodle meeting tonight. I love fall.
