WHOLE FOOD VEGAN HONEYCRISP APPLE PIE!

Each year, if you're doing your health right, the hardest part of the diet year is eating during the holidays. Pounds of preservatives, sugars, animal fats, excess fats, digestion-damaging white flour, inflammatory response-causing dairy and alcohol, and artificial flavors and colors are unavoidably gorged upon from Halloween all the way through January 1st by millions of Americans every year.

It is understood that eating consciously healthy all year round is a proverbial "doing one's part" in preventing the "build-up" or "accumulation" that leads to the countless chronic illnesses, and illness susceptibility, that North America has become known for. Each diabetes, heart disease, all forms of cancers, all covid variations, flus, and autoimmune deficiency concerns are negatively affected by said "build-up" or "accumulation".

Today I decided to deliver a recipe that we all can practice that can replace the traditional American Apple Pie in a far less negatively affecting ingredients: APPLE PIE.

DOUBLE CRUST RECIPE:

2 c. 100% whole wheat flour

3 tsp. baking powder

1/2 tsp. salt

1/3 c. vegan butter

3/4 c. unsweetened oat milk

1/2 c. coconut flour

1/2 tsp. cinnamon

9" pie pan

Rolling pin

DIRECTIONS:

1. In a medium mixing bowl stir together flour, baking powder, cinnamon and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs.

2. Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just until moistened and dough pulls away from the sides of the bowl (dough will be sticky).

3. Create a floured surface using the coconut flour (adding more if needed). Lightly knead dough with floured hands for 30 seconds or till nearly smooth. Roll dough with rolling pin to 1/2-inch thickness. Set aside.

4. Use the top of the pie pan to carve a circle around it's top in the rolled out dough.

5. Use the rest of the dough to create another dough ball and repeat step 4 with the remaining dough. Set aside.

FILLING AND REMAINING STEPS:

1 cup coconut sugar

3 tablespoons 100% whole wheat flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

4-5 diced and peeled medium-sized honeycrisp apples

1 tablespoon lemon juice

1 tablespoon vegan butter

Additional teaspoon of coconut sugar and 1/4 of a teaspoon of cinnamon for dusting top of crust

DIRECTIONS:

1. Preheat oven to 375 degrees. Lay a cookie sheet on the bottom shelf during preheating.

2. In a small bowl, combine the sugars, flour and spices; set aside.

3. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

4. Line a 9-in ungreased pie pan with bottom crust; trim ends just below edge of the pan.

5. Fill with apple mixture; "dot" with vegan butter.

6. Place the second crust over filling. Trim and seal edges. Cut slits in crust around edges, and 2-3 slits in the middle of the pie.

7. In a small bowl combine extra sugar and cinnamon. Dust the top of the pie with the mixture evenly.

8. Bake at 375° for 40-45 minutes.

9. Allow to cool on wire rack.

ENJOY!!!

#iamkalmesewell