Apple Pie

Simple Apple Pie

A flexible take on classic apple pie.  Use what apple variety you have, and feel free to add in some cranberries or other berries or plums you have on hand! 

Apple Pie

Fills 1 large pie dish

INGREDIENTS

• 2 ½ – 3 Lbs of Apples, sliced very thin or cut into 1 inch cubes

  2 teaspoons cinnamon

  4 Tablespoons coconut oil or butter, melted

  3 Tablespoons flour

  pinch salt

  OPTIONAL Maple Syrup or Honey, 1-2 Tablespoons 

  Double pie dough (see notes) 

INSTRUCTIONS

Combine all ingredients (except for pie dough) in a medium sized bowl and mix together until apple slices are coated.  

Grease your pie dish, and lay your dough in it, pressing it along the sides and making sure the top edges are smooshed down at the top of your pie dish evenly.  

Add your apple filling to the pie dish, and place second pie dough on top, using a fork or fingers to press the top dough to the bottom dough.  Cut vents in the top dough.  

Bake at 425 degrees F for 15 minutes, and then reduce heat to 350 degrees F and bake for another 45-55 minutes, until the apples are soft and the filling is bubbling.  

Alternatively, bake at 375 degrees F for about an hour, until the apples are soft and the filling is bubbling.  

Let cool a bit, serve, and enjoy!  

NOTES:

How to make a pie dough: You’ll need ~2 ½ cups flour, a pinch of salt, ⅔ cup lard, butter, or coconut oil, and ~½ cup cold water, or enough to get your dough sticking together and workable.  Fluff together flour and salt, add in lard/butter/coconut oil and mix in with a fork, pastry cutter, or even your fingers.  When dough is in pea-sized clumps, add your cold water and incorporate just until it’s sticking together.  If you mix too much, the dough becomes chewy and not flaky.  I usually add more water than necessary because it makes it easier to roll out for me.  Divide in two, and roll or press out dough to fit your pie dish and the top of the pie.    

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