Heatlhy Living's recipe for Apple Pie is a busy cook's dream, combining pre-made (pie crust!) and farm-fresh (apples!) ingredients. Fast, homemade dessert with a sustainable soul? Yes, please...
About this recipe
Healthy Living is run by a family for families. The business was created by Katy Lesser in 1986 to provide high-quality, local, organic and sustainable food to busy people and also support producers and the community they live in. Lesser’s children, Eli Lesser-Goldsmith and Nina Lesser-Goldsmith, have joined her at her original store in Vermont, and her Saratoga store opened in 2013. In addition to providing all manner of groceries and products, Healthy Living offers some of the best prepared savory and sweet dishes in the region. This recipe marries their vision of health and convenience by using quality pre-made crusts. Cheat without the guilt!
Instructions
Makes one 9-inch pie
2 frozen pie crusts (Vermont Mystic Pie company offers a great one) or 2 rolled sheets homemade crust
7–8 large apples (tart apples are best: Granny Smith, Ginger Gold, Pink Lady or a mix of your favorites) peeled, cored and sliced thick
½–¾ cup sugar (depending on how sweet you like it)
Zest and juice of one lemon
1 teaspoon cinnamon
½ teaspoon salt
2–4 tablespoons unsalted organic butter
¼ teaspoon freshly grated nutmeg
To make the pie:
Before you begin, make sure that your crusts (if frozen) are thawed but still cold from the refrigerator. Preheat the oven to 400° degrees. In a large mixing bowl combine the sliced apples, sugar, lemon zest and juice, cinnamon and salt. Toss until the apples are evenly coated. If you are using homemade pie crust, you can let the mixture sit while you roll out your crusts. Place crust into pie pan and pour the pie filling into the bottom crust (it should heap pretty high). Place dabs of butter all over the apples and grate the nutmeg over the top. For homemade crust, place the second crust on top, trim the edges and crimp them to seal in the filling. For frozen crusts, brush the edge of the bottom crust with a little water, take second crust and invert it onto the pie. It should come right out of its tin when inverted. Crimp the edges with a fork to seal. Vent the top of the pie with a knife and place it in a 400° oven for about 1 hour or until the top is golden brown and the filling is bubbling. Cool completely before serving.
