Granny Smith and other tart apples make full-flavored pies. Serve warm with whipped cream or ice cream.
STEP ONE: Granola Pastry Crust
Granola crust is usually used for single-crust pies. However, it can be sprinkled on as a topping to form a double pie crust. Double the recipe if the topping is desired. Since granola crusts need to bake quickly, a shiny metal pie pan is a better choice than quick-baking glass or dull metal pans.
- ½ cup of chopped nuts
- ⅔ cup of rolled oats
- ⅔ cup of wheat germ
- ½ cup of grated dried,
- unsweetened coconut
- ¼ teaspoon of salt
- ¼ cup of whole wheat flour
- 3 tablespoons of raw or brown sugar
- 2 tablespoons of melted ghee, butter, or oil
- 3 tablespoons of water
- Mix the nuts and dry ingredients together.
- Add the ghee, butter, or oil, and the water, and gently toss to coat the dry ingredients.
- Immediately press into a buttered 9-inch pie pan.
STEP TWO: Apple Pie Filling
- 5½ to 6 cups of thinly-sliced peeled apples
- ⅓ cup of sugar
- 2 teaspoons of lemon juice
- ¼ teaspoon of ground cinnamon
- 1 tablespoon of arrowroot or cornstarch
- 1 tablespoon of ghee or butter
- Preheat the oven to 350 ℉.
- Steam the apples until they start to become tender, about 5 minutes. Drain well.
- Mix with the remaining ingredients for the filling.
- Melt the ghee or butter. Mix into the filling.
- Spoon into the crust and spread evenly. If a double pie crust is desired, sprinkle the top with the remaining granola mixture.
- Bake until crust is lightly browned, 30 to 40 minutes.
Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar. April 2000
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