Here we are on National Pie Day featuring an all American Apple Pie. I like to add a bit of cardamom in the filling for a hint of Scandinavian flavor. It is a common spice used in Scandinavian baking. I also use tapioca flour to thicken my filling. It comes out clear without the cloudiness of wheat flour. I also use less sugar than most recipes, because I like the taste of apples and not just a mouthful of sugar. If you have super tart apples, adjust accordingly. Below I served it with a healthy helping of whipped cream (grass fed of course).
Apple Pie
(Serves 8)
5 Golden Delicious Apples or Granny Smith peeled
4 T. Tapioca Flour
1/4 c. Sugar
1 tsp. Cinnamon
1/2 tsp. Ground Cardamom
Preheat oven to 400 degrees Fahrenheit. Slice the apples thinly, place in a large mixing bowl, and add the tapioca flour, sugar, cinnamon, and cardamom. Mix with your hands. Roll out one half of the pie dough on a floured surface, dusting the rolling pin and dough with flour as needed. Rotate the dough as you roll and add flour underneath if it is sticking. Place in the bottom of a 9 inch pie plate. I like to roll the dough up with the rolling pin, lift to transfer, and unroll in the pan. Add the filling. Roll out the other half of the pie dough and place on the top. Crimp the edges by pinching with your fingers to seal, and slice a few air holes on top with a knife to let out steam. Bake 45-50 minutes until golden brown. If the edges get too brown, put on hot mittens to protect your hands and cover them with thin strips of foil.
Note: Tapioca flour is my favorite thickener for fruit desserts. It has a beautiful, clear, smooth consistency.
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| Mixing the pie filling. |
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| Ready to roll out pie dough on a floured pastry cloth. |
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| Pie ready to bake with crimped edges. |
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| Done. |
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| Apple pie served with whipped cream. |
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