the apples

12 apples peeled, cored, and cut into chunks - place in a large pot with 1/4 cup apple juice, 3/4 cup maple syrup, and 1 tsp. cinnamon, stir well, cover with a lid, and cook on medium heat for about 10 minutes, stirring occassionally

pour about 1/4 cup of the cooked juice into a small bowl and add 3 to 4 tbsp. of arrowroot powder - stir well with a whisk or spoon and pour it back into the pot of apples - stir well once more

pour apples into crust, cover top, flute edges, cut small slits or poke with a fork for steam, and bake at 425 degrees for 30 minutes


the crust:

3 cups whole wheat pastry flour (or 1 1/2 c. pastry, 1 1/2 c. unbleached white), 1/2 tsp. salt, 1/2 cup olive (or other vegetable) oil, 1/2 cup cold water or just enough to make a workable dough...

combine flour and salt in a mixing bowl - add oil all at once and work into flour lightly and deftly with a fork until the oil coats the flour... the mixture should have a pebbly consistency - add water all at once, mixing quickly with a fork until a ball of dough is formed in the center of the bowl - roll out half of the dough on a lightly floured board (or between 2 pieces of wax paper, wetting the surface under the bottom paper to prevent sliding) - use light, short strokes, working out from the center

when dough is half rolled out, use longer strokes, applying more pressure - this ensures an even crust... peel off top piece of paper and invert rolled dough into 9" pie pan - peel off bottom layer of paper... if rolling on floured surface, turn dough over when half rolled out, lightly re-flouring surface, before proceeding... when finished rolling, fold dough carefully in half to place into pie pan

makes 2 large pies!


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