Organic American Apple Pie
6-8 Granny Smith apples (depending on size)
½ cup of organic coconut sugar
2-4 tablespoons of organic unbleached flour
1 tablespoon of cinnamon
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of organic butter finely chopped
Peel and cut the apples into thick slices, place in a bowl and toss with lemon juice. Add coconut sugar, organic butter, cinnamon and organic unbleached flour and mix. You should see the apples starting to sweat and form a coating. Let sit while you make the crust
2 ½ cups organic unbleached flour
10 tablespoons organic butter (very chilled and cut into tiny cubes)
½ cup organic all vegetable shortening
4-6 tablespoons cold water (I usually put ice cubes in a small bowl of water and let it sit)
1 pinch of organic pink salt
Place flour in a food processor with cutting metal blade, add butter and shortening, slowly pulse your processor to cut up butter and shortening. Add two tablespoon of water at a time and pulse a few more times. After four tablespoons of water, check to see if the flour holds together. The dough should look crumbly if it does not add two more tablespoons of water and pulse again. I find I usually use six tablespoons, be sure that it does not get wet and sticky if it is too wet add a little flour and pulse. Pour out dough onto a cutting board that is floured and press together to form a ball and knead the dough.
Divide the dough in half and roll out each half of the dough and cut two circles that are 2 inches wider than you pie dish. I use a 9-inch pie dish. Grease and flour the pie dish and place the one circle on the bottom. Poke several holes with a fork. Pour apples into the pie dish and cover with the other dough circle. Press the edges together with a fork. Cut several slits around the pie.
Bake pie at 350 degrees for about 45 minutes. 5 minutes before it’s done you can brush melted butter and sprinkle organic coconut sugar on top, pop back in the oven for remaining 5 minutes to form a glaze.