Cooking Green Recipe
Apple Pie with Streusel Topping
Apples are in season! Treat your friends and yourself to a homemade apple pie. With a streusel topping you only have to make a bottom crust. This recipe contains detailed directions for beginning pie makers. Use all organic ingredients, if possible.
Tips: There are three parts to this pie: a flaky crust, apple filling, and a streusel topping. Before making each part, scan the ingredients for that part, and lay them out on the counter before you begin. You will need a blender. Have a roll of baking parchment handy.
Streusel Topping: Briefly whiz the sugar and oats in a blender and pour them into a small bowl Then thoroughly stir in the remaining ingredients with a fork. Set topping mixture aside.
- 1/3 cup brown sugar OR turbinado sugar
- 1/3 cup whole oats
- 1/2 cup chopped walnuts
- 1/3 cup all purpose flour
- 1/2 tsp. each ground cinnamon and ground nutmeg
- 3 Tbsp. canola oil
Pie Crust: Heat oven to 375°. Set out a 9" or 10" glass pie dish and oil it lightly with canola oil.
- 1.5 cups unbleached white pastry flour (OR 3/4 cup whole wheat pastry flour and 3/4 c. unbleached white pastry flour)
- 1/8 tsp. sea salt
- 1 Tbsp. sugar
- 1/3 cup canola oil
- 1/3 cup + 1-2 Tbsp. rice milk or soy milk
In a medium bowl use a whisk or fork to blend flour, salt, and sugar. Stir in canola oil and thoroughly blend with a fork. Slowly add rice or soymilk, stirring as you add it. Continue stirring and adding the rice milk slowly, stopping when a soft dough that holds together is formed. Pat dough into a ball and place it on a large cutting board covered with baking parchment. Press the ball down with fingertips to make a disk about 8" in diameter. Keep the ball circular as you flatten it with your palms.
Then place another large piece of baking parchment on top of the ball and press it down evenly with a rolling pin. Continue to roll the dough evenly into a wide, thin circle 14" in diameter, smoothing out parchment paper with your hand if it becomes wrinkled. Then carefully peel off the top parchment, place the pie plate upside down over the dough, and carefully flip the pie dish and dough right side up. Gently remove the remaining baking parchment and pat the dough down into the pan without tearing it. (If you tear it, patch it with the dough that you trim off the edges.) With a sharp knife cut off the excess dough that overlaps the edges, leaving enough dough beyond the edge to turn it under itself. Flute the edges by making scalloped indentations using the thumb and first finger of your left hand and the thumb of your right hand. Cut a large circle of baking parchment big enough to cover entirely the crust in the pie dish. Fill the parchment-covered pie shell with about 2 cups dried pinto beans to keep the bottom of the crust flat while it is pre-baking. Lightly place a pie ring or strips of aluminum foil over the fluted edges of the crust to prevent the edges from over-browning. Pre-bake the bean-filled crust for about 24 minutes at 375°. Remove parchment and beans, and bake another minutes, keeping the crust's edges protected with the pie ring or foil. Set pie dish with partially baked crust on a rack to cool. (Pour the pinto beans into a jar, and re-use them many times when making one-crust pies.)
Filling: (Pre-heat oven at 350°)
- 4 medium OR 3 large organic golden delicious apples washed and grated (about 6 cups), including the skin. Use the side of your grater that produces large shreds.
- 2 Tbsp. flour OR arrowroot powder
- 3/4-1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 cup maple syrup
- 1 Tbsp. lemon juice
- Dash of salt
In a large bowl combine all filling ingredients thoroughly. Spoon apple mixture into the semi-baked pie shell. (See directions above for pre-baking the crust.) Spoon and smooth streusel topping over the entire surface of filling. Lightly cover the edge of the crust with a pie ring or strips of aluminum foil. Bake on the middle rack of an oven pre-heated to 350° for about 1 hr. 10 min. Remove pie ring or foil strips; allow to cool for 40 minutes before slicing. Serve with a vanilla-flavored, non-dairy frozen dessert, if desired.
Copyright Kay Bushnell