Apple Pie {Without Refined Flour and Sugar}
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A delicious apple pie that is made without refined flour and sugar.
Ingredients
For the crust:
  • 1¾ cups (235g) whole wheat flour from ancient grains, like whole wheat Kamut ® flour
  • ½ teaspoon (3g) salt
  • ¼ teaspoon baking powder
  • ½ cup cold extra virgin olive oil (put in the freezer for 5 minutes)
  • 2 tablespoons honey
  • ¼-1/2 cup cold water
For the filling:
  • 3 large granny smith apples, peeled, cored and chunked
  • 3 large red delicious apples, peeled, cored and chunked
  • 1 small lemon, juiced
  • ¼ (35g) whole wheat flour from ancient grains, like whole wheat Kamut® flour
  • ½ cup maple syrup
  • ¼ cup sweet molasses
  • 1 teaspoon (2g) ground cinnamon
  • ½ teaspoon (1g) ground nutmeg
  • 5 cloves
  • ¼ teaspoon (1g) grated ginger
  • Extra virgin olive oil, as needed
Instructions
  1. For the crust, use a food processor to combine the flour, salt, baking soda and extra virgin olive oil until coarse (or use your fingers). Add the honey and ¼ cup water and mix as little as possible. If needed add more water, 1 tablespoon at a time, until the dough forms into a ball. Divide the ball in two, pat into small discs and wrap in plastic. Place in the refrigerator for 30 minutes to chill.
  2. In the meantime, make the filling. Peel, core and cut the apples into chunks. Place in a large bowl and toss with lemon juice and flour.
  3. In a small saucepan add the maple syrup, molasses, cinnamon, nutmeg, cloves and ginger. Heat over low while stirring occasionally until bubbles form around the edges and the mixture is slightly warm. Pour over the apples, mix well and set aside.
  4. Generously flour a working space and roll one piece of dough into a circle that is large enough to cover a 9’’(22cm) or 11’’(28cm) pie plate with an inch of crust hanging over the edge. (Have a bit more overhang than my photos which was not enough and made it more difficult to seal the crust.) Using a fork, poke the bottom of the dough with holes. Refrigerate for 30 minutes.
  5. Preheat oven to 375°F (190°C). Re-flour your surface and roll out the second pie crust, using cookie cutters to make designs in the crust, if desired. Pour the apple filling into the chilled pie pan and top with the second pie crust. Tuck the top crust behind the bottom crust and crimp together like this video. Lightly brush with extra virgin olive oil. If you didn’t use any cookie cutters, make 2-3 incisions with a knife on the top of the pie.
  6. Bake for 20 minutes then cover lightly with aluminum foil and bake for another 25-35 minutes. Let cool in order for the juices to set. Serve with vanilla ice cream.
  7. Crust adapted from Organic Authority Filling inspired by Naturally Ella
Notes
{It takes only about an hour to prepare and cook the apple pie, but there is also an hour of inactive time where the dough should be chilled in the refrigerator for at least an hour.}
Recipe by Italicana Kitchen at https://italicanakitchen.com/apple-pie-without-refined-flour-sugar/