Farm-Fresh Homemade Apple Pie with KAMUT® Wheat Crust

As promised, after completing my delectably successful Old-Fashioned Service Berry Pie, I tried my hand at one of my favorite dessert pies—apple! What better way to celebrate National Apple Month and this delicious, versatile fruit?

Our prairie orchard did very well this year, producing hundreds of pounds of fresh, mouthwatering organic fruits. Several of our apple trees did particularly well, including our Goodland tree, which produced over 250 pounds of apples that we pressed into cider. And, for the first time, we had a nice crop of 30 or 40 apples on our Wolf River heirloom tree, from which the apples are the size of baseballs! The Wolf River apples are specifically intended for cooking and I only needed a few to make my apple pie. This tasty, homemade pie is Farm-to-Table at its best, give it a try and be sure to let me know what you think!

Crust

2 cups KAMUT® Wheat White Flour (I use fine-ground flour that I grind right there)
1 teaspoon salt
1/4 cup water
1 cup shortening (I used organic lard)

Combine flour and salt. Take out 1/3 cup of the flour and salt mixture and add the water to create a paste. Set aside. Cut shortening (or lard) into the remaining flour and salt combination until pea size. Add paste mixture. Knead lightly then divide in half and roll out into two parts—one for the top and the other for the bottom of the pie.

Filling

1/3 cup sugar
1/4 cup Whole-Wheat KAMUT® Flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
8 cups of apple slices
2 Tablespoons butter
1 egg white

Combine sugar, flour, cinnamon, nutmeg and salt in a large bowl. Mix in apple slices. Cut butter into small pieces. Pour apple mixture into pie plate and place butter pieces around the top. Cover with crust. Brush pie crust with part of a beaten egg white.

On the lowest oven rack, bake for 15 minutes at 425 degrees. Decrease the temperature to 350 degrees and bake for 30-40 minutes, or until the pie crust is browned on the top. For the last 10 minutes or so, cover with foil to prevent the crust from getting too dark. Place on a rack to cool and enjoy warm, à la mode!

 

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