• Margaret Pahos


Nothing like a warm apple pie as the weather starts to get cold. Maybe even with a scoop of french vanilla ice cream to top it off and I wouldn't feel guilty doing that with a slice from this recipe as this pie is not sickly sweet. It's perfect for desert any night of the week! Apples are naturally sweet so I haven't added sugar into the apple mixture. Instead I've added Hyblea Sulla Blossom Honey. Sulla is a Mediterranean clover with big red flower heads which carpets the hills of Sicily's mainland during the spring. The honey has a creamy texture with hints of herbs and is delicately sweet. It is the perfect sweetener for this recipe and does not overpower the flavour of the apples. The pie crust (in my opinion) is perfect as well. Sticking to the 'healthy version' theme of this dessert, it is crunchy yet buttery all at once. The important thing to remember is that the water added to the crust ingredients needs to be VERY cold. The pie crust is easy and simple and does not overpower the delicious apple mixture filling either. The use of the coconut oil is probably the best fat to use, striking the health/ balance well and again minimal sugar has been used. What does all this mean? Bring on the ice cream! Enjoy.

Apple Mixture

8 granny smith apples cored, peeled and diced

2 heaped tbs Sulla Blossom Honey / organic honey

2 tsp cinnamon

1 tsp cloves

1 tbs organic plain flour

pinch of sea salt

Pastry Mixture

2 cups organic plain flour + extra for dusting

1/2 cup solid coconut oil

8 tbs ice water (you can add ice cubes to a food processor and break them down)

2 tbs rapadura sugar + extra for sprinkling

  1. Combine apple mixture in a large bowl. Combine well and set aside.

  2. Place floured sugar in a food processor and pulse. Add coconut oil and further pulse for a while till combined. Make sure there are no large coconut oil pieces in mixture.

  3. Add 2 tbs of ice water at a time and continue to pulse. The dough should come together.

  4. Flour the working surface. Turn dough onto the surface and flatten with a rolling pin.

  5. Spray (approx. 26cm) pie dish with coconut spray. Roll the dough over the rolling pin and centre it in your pie plate, unrolling the dough. Trim the edges. You can use these edges to cut shapes and decorate pie topping.

  6. Carefully pour apple mixture into prepared pie crust. Fold inwards any excess pie crust to cover outer rim of pie and add the decorative shapes if preferred.

  7. Spray entire pie (especially the crust) with coconut oil and sprinkle some rapadura sugar all over.

  8. Place in preheated oven at 190C for 45 minutes or until cooked. Serve with vanilla ice-cream and an extra sprinkle of cinnamon.

Note: This pie crust will not go a dark golden colour but a light golden shade.


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