Easy, Delicious and Healthy Apple Pie
• 5 Apples of your choice peeled, cored, and sliced (hint: Pink Lady apples are naturally sweet so you can add less sugar)
• 1/4-1/2 cup fresh strawberries, blueberries, raspberries, or even dried cranberries (hint: optional, but worth it since they add a nice blend or flavors)
• 1-2 tablespoons cinnamon
• 1 tablespoon raw honey or raw sugar (hint: when using naturally sweet fruit you don’t need to add a lot of sweetener)
• 1 tablespoon lemon juice
• 1 tablespoon tapioca or arrowroot powder
• 1-2 tablespoons chia or flax seeds (hint: optional, a great thickener plus a nice boost of omega 3s)
• 1 whole wheat pie crust
Environmental Working Group’s (EWG) 2015 list of the most pesticide contaminated non-organic fruit and vegetables lists apples (#1), strawberries (#2), blueberries (#14) and raspberries (#27). I try to use organic or fruit from local orchards and farms.
1. Bake the crust for about 10 minutes in a 350 degree oven and allow to cool for 10 minutes (Note: some frozen crust don’t require pre-baking, but I find this is a simple extra step to avoid a soggy crust when the pie is finished).
2. Mix all of the ingredients in a large bowl.
3. If you want quick and easy pie – just pour the mixture into the crust. Alternatively, if you want a nicer presentation – you can fan out and layer the apple slices. This is a tart style pie (no top crust), so the presentation is up to you, but it’s delicious and easy regardless of how you add the apple mixture.
4. Cover the pie with foil and bake at 350 degrees for 60 minutes (you want the juices to bubble).
5. Remove the foil and cook for another 10 minutes.