Yogurt Apple Pie

Pie Shell 

Ingredients:

Yields:  One 8- or 9-inch pie crust

• 1 1/8 cups Whole grain organic wheat flour (Next time, I want to use half whole wheat and half spelt flour.)
• 1/2 tsp sea salt
• 3/8 cup organic all vegetable shortening
• 1 1/2 to 2 Tbsp cold water

Directions:

Combine salt and flour together in a mixing bowl and mix well.

Cut in shortening with a pastry blender or 2 knives until mixture looks like coarse meal.  

Continue working the dough until pieces the size of peas form.

Sprinkle water over mixture and continue working the dough.

Dough is ready when pressed between fingers and particles cling.

Roll out dough onto floured surface to the desired size.

Place dough into pie pan (I prefer glass) and flute the edges.


Do not pre-bake.

Pie Filling

Ingredients:

Yields:  1 filling for one 8- or 9-inch pie

• 5-6 Granny Smith organic apples, peeled, cored and cut into uniform, thick slices
• 1 Tbsp lemon juice (from a freshly squeezed organic lemon)
• 3/4 cup Xylitol
• 1/3 cup Whole grain organic wheat flour (Next time, I'll use spelt flour)
• 1/4 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/4 cup Earth Balance Vegan Buttery Stick
• 1/2 cup Coconut milk yogurt

Directions:

Preheat oven to 350 degrees F.

Arrange apple slices, overlapping them inside the prepared pie shell.

Sprinkle apple slices with lemon juice.

Blend Xylitol, flour, cinnamon, and salt.  Cut in the Earth Balance until the mixture resembles coarse meal.

Spread evenly over the apples.

Spread the yogurt over the crumb mixture.

Bake for 45 to 50 minutes.  After 10-15 minutes, shield crust edge with tin foil to prevent over-baking.