So....Happy 4th of July everyone!! We had guests so I'm posting this super late. This is the PART 2 of my apple pie...the filling. So, you can do this first if you want to and then make the crust, either way (see link below for the crust)....for the filling, you will need:
- 2 Tbsp butter
- 2 Tbsp apple juice concentrate
- 1 tsp ground cinnamon
- 1 Tbsp lemon juice
- 2 tart apples, peeled and thinly sliced
Preheat oven to 350 degrees. In a large saute pan, reduce the butter, apple juice concentrate, cinnamon, and lemon juice into a syrup, about 5 minutes. Add apples and stir to combine.
If you have not made the crust yet...see the post for the crust here. You can make the crust ahead...or make it now. If you make it ahead like I did, wrap in saran wrap and refrigerate... just let it thaw about 1 hour.
Lightly grease a baking sheet. Put the dough on a baking sheet and press it into a circular shape, about 1/4 inch thick. I started this process using a rolling pin then pressed it by hand working it into a circle. This is an "open-faced" apple pie...
Pour the apples and all of the yummy mixture on top, making sure to keep a 1 inch border around the edge of the dough. Push the border up around the apples, creating a "moat" to catch any syrup.
Bake until crust is browned, about 30 minutes.
It turned out really good! I wanted to make vanilla ice cream to go with it....which would have been gooooood, but I didn't chill my coconut milk and this takes 24 hours, oops!!! So, we had it without and it was great....next time!! This crust is VERY good! I would definitely make this again;) This is an excellent pie for having NO SUGAR added!! This crust would be great with a variety of pies!
-This recipe is from "Primal Cravings" cookbook.