apple pie recipe from scratch Homemade Apple Pie

American Apple Pie MAKES ONE 9-INCH PIE For the Crust: 2 cups whole-wheat pastry flour 1 tsp. sea salt 1 tbs. coconut sugar ½ cup coconut oil ½ cup ice-cold water -Preheat the oven to 350 degrees. -Place all of the pie crust ingredients in a food processor and blend. The mixture will form a large ball of dough in no time at all. Set aside one-quarter of the dough for the crisscross topping. -Lightly sprinkle your clean work surface and a rolling pin with flour. -Roll the larger portion of the dough into a large circle, about 12 inches in diameter. Transfer the circle to a 9-inch pie pan. Create a ridge around the rim with your fingers. Then poke holes in the bottom of the dough with a fork. This will help the pie crust bake evenly. -Set aside in the refrigerator and prepare the filling. For the Filling: 5–6 organic apples ½–¾ cup maple syrup 1 tsp. cinnamon 3 tbs. whole-wheat pastry flour Peel and core the apples and slice into thin pieces. Place the apple slices in a large bowl and add the remaining ingredients. Stir to mix thoroughly. Remove the crust from the fridge and pour the apple mixture into it. Roll out the remaining dough and cut into 1-inch strips. Weave the strips in a crisscross fashion on top of the filling. Secure the edges to the side of the pie by pinching them together with the bottom part of the crust. Bake the pie into the oven for 45 minutes to 1 hour. You can check the apples with a fork—they are done when they feel tender—and the lattice top should be golden brown. Remove the pie from the oven and let it sit for about 15 minutes, to allow the liquid to thicken and cool. In The Yoga Plate, LA-based yoga power couple Tamal and Victoria Dodge introduce readers to the philosophy of yoga as it is reflected in our eating choices. The 108 recipes are designed according to the concept of ahimsa, or non-harm. “Consciously or not, we can cause a lot of harm with our eating habits,” explain the authors. “Living with ahimsa means we try to cause the least harm possible to all living creatures.” Each recipe takes you through your daily practice of yoga, starting with “Morning Meditations,” where you’ll find smoothies and breakfasts to fuel and power you through the day; “A Plate Full of Prana,” with snacks, soups, and salads to revitalize your system; “A Bowl Full of Yin,” with recipes to help cultivate a centered mood; and “Sweet Savasana” for restorative and beneficial dessert options. Homemade Classic Apple Pie – Fall is around the corner. It’s time to bake some apple pies. In this classic recipe, I baked the apples instead of cooking them in a pot. Thus, I chose to use a glassware instead of an aluminium pan (which will bake the pie a lot faster but need to be careful not to burn the crust while the apples are still not cooked) I hope you’re inspired with this recipe and would give it a try. Enjoy! Ingredients: Pie Crust: 350g (2 1/2 cups) all-purpose flour 226g (1 cup/2 sticks) unsalted butter, chilled, and cut into cubes 1 tsp salt 6-8 tbsp of cold water Apple Filling: 6 large apples or 8 medium apples, peeled, cored, and cut into chunks 50g (1/4 cup) granulated white sugar 50g (1/4 cup) light brown sugar 1 tsp ground cinnamon 1/4 tsp salt 1 tbsp lemon juice 2 tbsp unsalted butter 2 tbsp cornstarch /corn flour Egg wash Castor or fine sugar sprinkle (optional) Garnish: Vanilla ice cream or whipped cream (whichever you desire) I am using 9 inch glass pan. Instructions: Apple Filling: 1. Remove apple skin, cored and cut them into chunks of half an inch. 2. In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, and salt. Let sit at room temperature for at least 30 minutes or 1 hour. This is to collect about ½ cup of apple juices. This is also so that the crust will turn soggy when we bake with the juices. 3. After 1 hour, place the apples and their juices in a strainer that is placed over a large bowl. Collect as much juices as we can by letting the apples drain for about 10-15 minutes. 4. Transfer the juices into a pot and then add the butter. Simmer the juices for about 3-4 minutes or until it is thickened or caramelized. 5. Let it rest and cool. Pie Crust: 1. In a food processor, place the flour and butter, and pulse a few times until they become coarse. Add the salt and cold water, and continue to pulse a few more times until it just starting to come together. 2. Transfer on a clean surface. Pat and form a round shape of dough. Cut the dough into half. Wrap each of the halves with cling films. 3. Refrigerate the dough about at least 30 minutes or 1 hour. 4. After the dough has been chilled, take one half from the fridge. Let it rest in room temp for about 5-10 minutes or until it is softened. Transfer it onto a floured surface. Roll it with a rolling pin into a round shape and about 1/8 inch of thickness. Roll out 1 inch bigger than the diameter of the pie pan. If the dough is sticky, spread some flour on the surface and continue rolling. Transfer it onto the 9 inch glass pan. 5. Use a fork to poke the base so that it could bake evenly. Set this aside, while working on the other half of the dough. 6. Repeat the same rolling process. Use a pizza cut or knife to cut the dough into strips of about ½ inch width. 7. Pour the apples and then the caramel apple sauce onto the pie base. 8. Place each strips on top and leave an ½ inch gap in between each strips. (refer to the video to see how the design is formed) You can also cover the pie with whatever design of crust you desire. 9. Seal the sides of the pie with the excess crust. 10. Brush the top with egg wash. Sprinkle with some sugar. (optional) 11. Bake it a preheat oven at 200°C / 390°F for 50-60 minutes (depending how brown you desire). If you realise the top is very brown while the apples are cooking, you may place an aluminium foil to cover the top to prevent burn. 12.Serve with a scope of vanilla ice cream or whipped cream. Follow me at: Instagram: @gracioustreatz Email: gracioustreatz@gmail.com