Today I feel like I need to rant about pie. Please forgive me as I don my apron and wave my wooden spoon around like a radical homemaker.
Pie is the best dessert, hands down. You throw together fresh fruit, a whole grain flour, and all of the animal fat you can squeeze between two cups of said flour and you’ve got yourself a real dessert.
Not one of those namby-pamby cakes or cookies. No, sir. Pie is for the staunch real food-lover, the parent that says no to refined sugar, the child who says yes to pie for breakfast, and the cook who knows they’re not as tricky to make as they seem.
I don’t know why I don’t make more pie. I’m sure it has something to do with the complete lack of desserts coming out of our kitchen currently since I am drowning a bit in back-logged dishes, three meals a day from scratch, and trying to keep those pesky
children vegetables in our garden alive for the fall garden.
But this apple pie sealed the deal. No more dancing around it. I shall make more pie this winter and this (delicious) pie shall be only the beginning.
I hope you man or woman up, as the case may be, and join me in making real pie. Rustic, full of fruit, free from sugar, and full of nourishment.
- 2 cups whole grain rye flour
- 2⁄3 cup cold butter or 1/3 cup butter + 1/3 cup lard,
- 3⁄4 teaspoon sea salt
- 3-4 tablespoons water
- 5-7 large granny smith apples, sliced thinly
- 1⁄3 cup honey heated until pourable
- 2 teaspoons cinnamon
- 1 pinch sea salt
- 1⁄4 cup rye flour
- Prepare pie crust by whisking flour and salt together in a medium-sized bowl. Cut cold butter or lard into small pieces. Using a pastry cutter or your hands, cut butter into flour-salt mixture until the size of peas. Add water, 1 tablespoon at a time, until the dough barely comes together. Knead a few times, form into a ball, cut in half, and set aside (in a refrigerator if possible).
- Prepare filling by adding sliced apples, honey, cinnamon, sea salt, and rye flour to a medium-sized bowl. Mix well to combine.
- Now roll out your first pie crust until 1-2 inches larger in diameter than your pie pan. Lay it into the pan and trim the edges. Fill with apple filling. Roll out second pie crust until 1-2″ larger than top of pie. Transfer to pie pan and seal edges. Cut a few slits into the top of your pie to allow steam to escape. Prepare an egg wash by whisking one egg and a bit of water. Brush over crust.
- Place pie pan on a baking sheet and bake at 425 degrees for 20 minutes and then turn heat down to 350 and bake for an additional 40-45 minutes, or until pie is golden brown and cooked through.