It’s been a lovely, relaxing weekend. It rained ALL day Saturday (again), but I decided to get out of the house anyway. I did a bit of shopping at Flannerys (the health food shop) and picked up some lunch.
I’m trying a few new things this week, I bought raw kelp noodles (to make a salad), tomato noodles (wheat and tomato noodles really), alfalfa sprouting seeds (more on this later) and Arame and Wakame. Arame and Wakame are sea vegetables that are full of awesome nourishment and are apparently really good for influencing hormones.
Today, we met up with some friends for breakfast at a cute little place in Paddington called Kettle & Tin. It’s definitely worth checking out if you live in the area. The rest of the day was spent tidying, relaxing, cooking up some potato and leek soup and baking an apple pie!
My blood sugar levels have been relatively good the past few days, if a little low at times. I think it’s because I haven’t been eating many carb-y foods, I haven’t been as hungry lately which is nice. I’m really trying to work on getting rid of the cravings for refined carbs and sugars.
Back to the apple pie…
I have always loved stewed apples. I could eat them every day of the year! Ever since I made my savoury pies a few weeks ago, I’ve been wanting to make an apple pie. I was thinking about it today, I can’t really remember ever making an apple pie? I make apple crumble all the time, but an apple pie? Rarely, if ever? I’m not really sure why?
This weekend, I decided to try it out. Right up until the pie came out of the oven, I was worried the pastry hadn’t worked. I’m not really sure why? I think I’ve just had a couple of vegan baking experiments go wrong the past few weeks (ie. failed coconut flour scones). But it was more than fine! The best thing about this pie? It’s really not that unhealthy!
I’ve tried to use some of the least processed baking ingredients. I used spelt flour for the pastry and there are no refined sugars and no animal products.
Short Crust Pastry
2 cups wholemeal spelt flour
2 cups white spelt flour
1 tsp salt
1 cup coconut oil, hardened
1 tsp vanilla essence
6 tbsp ice cold water
Apple Pie Filling
10 small-medium granny smith/green apples, approximately
1/8 tsp cinnamon
1 tbsp vegan butter
1/4 tsp cloves
1/4 tsp all-spice
1/2 tsp cinnamon
1 tsp vanilla essence
4 tbsp maple syrup
1/2 cup water
2 tbsp cornflour
- Mix the flours and salt together in a bowl.
- Add in the coconut oil and water, and chop using a blunt knife until a dough forms.
- Form the dough into a round, wrap in plastic wrap and put in the fridge for approximately an hour.
- Preheat the oven to 180 degrees C.
- To start making the filling, peel all the apples and slice them very thinly.
- Place the apples in a medium saucepan and cover with water.
- Simmer the apples until they are soft. Then drain and rinse them under cool water, and then set aside.
- In a small saucepan, melt the butter.
- Add the spices, maple syrup, water and vanilla and stir well.
- Add in the cornflour and bring to the boil while whisking. Once it has boiled, immediately take off the heat.
- Whisk until there are no lumps. The texture will be thick and sticky.
- Set aside and allow to cool.
- Take the dough out of the fridge, break just over half off the round. (If it is quite hard, knead it until it softens).
- Roll out the dough in a circle between two baking paper sheets until approximately 3 mm thick.
- Carefully lift the dough off the paper and press into a pie pan. Press into the corners and allow the edges to hang over the sides.
- Mix together the cooled apples and spice mixture and pour into the pie pan.
- Roll out the remaining dough to the same thickness, then pick it up carefully and place over the top of the pie.
- Pinch the edges of the pastry together and roll it in towards the pie to seal off the apples.
- Using a sharp knife, cut four slits into the top of the pie to allow hot air to escape.
- Using a pastry brush, brush a small amount of milk across the top. If you like, add some xylitol or coconut sugar to the top.
- Bake in the oven for approximately an hour (Check the pie after 45 minutes).
This is actually really easy to make, slightly time consuming, but very easy! And I’m clearly not the greatest at making pies!