Sep 21 2017
This shared recipe came from a longtime dietitian friend and colleague. Compared to other recipes, this one has half the sugar and uses healthy avocado oil (unsaturated) vs shortening or lard (trans and saturated fats). This version tastes amazing!
Feel free to adapt the flour, as suggested below.
Serves 6-8
This shared recipe came from a longtime dietitian friend and colleague. Compared to other recipes, this one has half the sugar and uses healthy avocado oil (unsaturated) vs shortening or lard (trans and saturated fats). This version tastes amazing!
Feel free to adapt the flour, as suggested below.
| Servings |
6 to 8
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Ingredients
For the Crust
- 2 cups all-purpose flour or spelt flour
- 2 tsp sugar
- 1 tsp freshly ground sea salt or kosher salt
- 2/3 cup avocado oil
- 3 tbsp freshly squeezed orange juice
For the filling
- 6 Granny Smith apples (peeled and thinly sliced) – I like using an all in one apple peeler/corer/slicer
- 1/2 cup sugar
- 3 tbsp flour or spelt flour
- 1 tsp ground cinnamon
- 2 tbsp freshly squeezed lemon juice
Ingredients
For the Crust
For the filling
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Instructions
- 1. Preheat oven to 375°F. 2. To prepare the crust, in a medium bowl, mix together flour, sugar salt. 3. In a 1 cup measuring cup, mix together oil and orange juice. 4. Add the wet to dry. Mix until a crumbly dough is formed. 5. Press about 2/3 of the dough into a pie plate. Reserve the remaining 1/3 to crumble over the filling. 6. To prepare the filling, in a medium bowl, mix together the sugar, flour, and cinnamon. Set aside. 7. Prepare the apples by peeling, coring and thinly slicing them into a bowl with lemon juice. 8. Evenly incorporate the sugar/flour mixture and stir gently to coat. 9. Pour the seasoned apples onto the pie crust and crumble the reserved topping over the filling. 10. Bake for 60 minutes or until the top is brown and the filling is bubbling.
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