Skip to main content
Epicurious

All-American Apple Pie

Here’s a picture-perfect apple pie—filled mile high with juicy apples. Sprouted spelt flour makes the crust unbelievably flaky and easy to work with. Serve it hot with a generous helping of vanilla ice cream and listen to the raves. For a vegan version, use butter substitute instead of butter, and serve with Soy Vanilla Ice Cream (page 83).

Recipe information

  • Yield

    serves 12

Ingredients

No-Fail Piecrust, unbaked (page 77)
6 large Granny Smith apples, peeled and sliced
3 tablespoons sprouted spelt flour or whole wheat pastry flour
2 tablespoons fresh lemon juice
3/4 cup light agave nectar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of sea salt
1 tablespoon unsalted butter or nonhydrogenated butter substitute, cut into small pieces

Preparation

  1. Step 1

    Preheat the oven to 425°F.

    Step 2

    In a large bowl, toss together the apples, flour, lemon juice, agave nectar, cinnamon, nutmeg, salt, and butter and mix well. Pour into the unbaked pie crust. Top with the second crust and seal with fluted edges. Cover the edges with small pieces of foil to prevent burning. Using a sharp knife, cut 4 slits in the top of the piecrust to allow steam to escape. Bake for 10 minutes, then lower the temperature to 350°F. Continue baking for 25 to 30 minutes, until the crust turns golden.

Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
TagsPieDessertAmericanAppleFruitCinnamonHerbs & SpicesVeganDairy FreeNut FreeBakingThanksgivingCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
Chocolate-Date Bran Muffins
Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.
Sheet-Pan Chicken Souvlaki
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
Salt-and-Pepper Shrimp With Crispy Polenta
Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.