Thursday, May 15, 2014

Quick Apple Pie with Lingonberries

Just use a store-bought, organic, reduced-fat, whole wheat pie crust, frozen, for this recipe.  You'll need two, for the top and bottom crusts.

Also, you can make your own crust with World Market's Swedish ginger snap cookies, in the large red, metal tins. Just grind it and mix it into the organic amaranth seed flour.

Get enough organic apples to fill, to the brim, your deep-dish, non-stick, metal cake pan.  Granny Smith apples, organic, are better because of their firmer texture and higher acidity level.

Other ingredients:

Apple sauce, made from organic granny smith, sugar-free, with stevia, spiced with cinnamon powder, organic also. Get enough for 12 cups worth. Use instead of butter also.

1 - 2 small jars of Swedish lingonberry preserves (available at World Market)

5 cups of stevia powder, approximately

2 cups of cinnamon powder, organic

1 cup nutmeg powder, organic

1/2 cup allspice powder, organic

2 tbl of clove powder, organic

1.  Blend apple sauce, lingonberry preserves with stevia and dry seasonings.

2.  For the apples:
Peeled, washed, cores removed, and then, each sliced into 16 slices.

3.  Mix sweetened, spiced applesauce with the apples. Toss it to dress it well, like a salad.

4.  Mist non-stick cake pan, metal, deep-dish with organic canola oil. Place bottom crust onto pan. Put apples and sauce into pan afterwards. Place top crust over everything.  Cut a 2-inch slit with a knife into the center of the pie crust.

5.  Bake covered with foil, center rack, preheated oven, 350°F, for approximately 40 minutes. Uncover the foil during the last 20 minutes of baking.

***A fluted, pie bake pan is better looking for this recipe.

Serve with organic, pasteurized, low-fat Mexican vanilla bean ice cream, sugar-free, with stevia.  The donated milk powder to the food banks, shelters and soup kitchens can be used to make homemade vanilla bean ice cream also.






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