Apple Cider Pie (when you just NEED dessert).

I've been refined-sugar-free for six days now and feeling really, really good.  But now that we're into October, I have been craving one thing in particular.  Apple pie.  The epitome of autumn!  The problem with pie is that there is typically a lot of sugar involved in the making of it.  However, I think I circumvented the issue quite nicely.

Introducing...

Apple Cider Pie.

The key to this pie is the type of apple you use.  This time of year McIntosh apples abound.  They also happen to be the best baking apple (in my humble opinion).  They're sweet and tart, and their buttery texture makes them perfect for sugar-free baking.  The apple cider is a great way to add a little more natural sweetness and sauciness to this fall-favorite.


The McIntosh Apple.

Are you one of those people who avoids making pies because you're terrified of screwing up the crust?  It's true that a bad crust ruins the pie, but fear not.  I've found a fool-proof recipe for flaky pastry that uses butter in lieu of lard and guarantees to surround the contents of your pie with nothing but love.

You're going to want to allot about an hour for the pastry part.  While it may be easy, it is a little time consuming.  Don't forget your rolling pin!  Don't have one?  Neither did I.  I used a wine bottle!  Also, parchment paper makes rolling a little easier and less sticky.

The Crust.  (I used this recipe but changed a few things).

• 2 1/2 cups organic, whole wheat flour
• 2 1/2 cups salted butter
• 2/3 cup ice water

Leave your butter out until it reaches room temperature. Using two butter knives, cut the butter into the flour until you achieve crumbly lumps of dough.  Now, using your freshly washed hands, begin to knead the dough and add a little bit of water at a time.  Eventually you'll want to be able to roll the dough into balls that don't crumble when you flatten them out, but you also don't want it to be too wet and sticky either. 

Separate your dough into roughly two equal parts (one ball for the base and one for the top!).  Spread a large piece of parchment paper onto the counter.  Place your dough onto the paper and using your wine bottle or rolling pin, begin to flatten the dough into a large circle so that it will fall slightly over the edges of your pie plate.  You don't want it too thick - about 1/4 inch should do.  Carefully place your dough slab into a 9 inch pie plate.  Repeat with the second ball and set aside while you prepare the sweet gooey guts of your pie.

The Guts.

• 5-6 McIntosh Apples, peeled and sliced
• 3 tbsp unsweetened, organic apple cider
• 3 tsp cinnamon
• 1 tsp nutmeg
• 2 tbsp coconut oil

Now is the time you want to preheat your oven to 400 F.

When it comes to slicing your apples, you can go thick or thin.  The magical thing about McIntosh apples is that they cook quickly due to their soft texture. 

So, slice your apples any way you like and place them in a mixing bowl.  Sprinkle your spices, add your cider and coconut oil and mix thoroughly with your hands (I'm a big fan of using my hands!). 

Scoop your apple mixture into your prepared pie crust until it's a little higher than the depth of the pie plate and top it off with the other slab of dough.  If your dough is hanging over the edge of your pie plate, you can even out the edges using a sharp knife.  Flute the edges using a fork and make a few slits in the top to let the vapor escape while baking.

Bake your pie for about 35 minutes then check to make sure your crust doesn't get too brown.  You'll want to remove your pie when the crust is a warm golden color (about 35-40 minutes).

Allow your pie to cool for a good hour or so before digging in!


Can't you see the love?