Holly’s first apple pie using Young Living Einkorn flour for the crust. The smile on my son’s face didn’t get any smaller after tasting it!!
Here’s the recipe:
Crust:
- 2 1/2 cups Einkorn flour
- 1/2 teaspoon salt
- 1 cup unsalted butter chilled
- 4 Tablespoons ice water
Combine flour and salt. Cut in butter until mixture resembles crumbs. Stir in water 1 tablespoon at a time until mixture can form a ball. Cut into 2 balls. Cover and refrigerate for a few hours.
Roll one ball out to fit a 9 inch pie plate. Press into pie plate. Use remaining ball for lattice work crust
Apple Pie Filling:
- 1/2 cup unsalted butter
- 3 Tablespoons Einkorn flour
- 1/4 cup water
- 3/4 cup agave
- 8 Granny Smith apples peeled, cored and sliced
Preheat oven to 425 F. Slice or cube apples. Soak in water and the juice of one lemon.
Melt butter in a sauce pan. Stir in flour to form a paste. Add water and agave. Bring to a boil then reduce temperature and simmer. Fill pie crust with apples slightly mounded. Pour butter mixture over the apples. Sprinkle with cinnamon and nutmeg. Cover pie with lattice work. Bake 15 minutes at 425 F. Reduce temperature to 350 F and bake another 30 minutes or until apples are soft and crust has browned.