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.
Ingredients
- 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
Directions
- 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
Ingredients
- 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
Directions
- 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
© 1999, 2021 Maharishi AyurVeda Products International, Inc. (MAPI). All Rights Reserved. MAPI does not provide medical advice, diagnosis or treatment. These statements have not been evaluated by the Food and Drug Administration. Products are not intended to diagnose, treat, cure or prevent any disease. See additional information.
