7-10 Fuji apples, peeled, cored, and sliced
½ pack of 0.8 oz powbab® organic baobab superfruit powder
1 tablespoon all-purpose flour, plus more for dusting
¼ cup sugar (or honey or other natural sweetner)
juice of ½ a lemon
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch ground cloves
1 large egg, beaten
Pie Dough recipe:
2 1/4 cups all purpose flour
1/2 cup (more as necessary) coconut oil, cool enough to be solid
1 teaspoon salt
1 tablespoon cane sugar
1/3 - 1/2 cup ice water
What to do:
1. Place the flour, salt, and sugar in the bowl of a food processor (or hand mix in a bowl and for rest of steps mix by hand), and process for a few seconds to combine. Add the coconut oil, and process until the mixture resembles coarse meal. With the machine processing, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
2. Take the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate before using (15-40 minutes is good).
1. In a large bowl, combine apples, powbab® baobab, flour, sugar, lemon juice, and spices. Toss well.
2. Pre-heat oven to 375 degrees.
3. On a lightly floured surface, roll out 1 Pie Dough disc into 1/8-inch-thick circle to a diameter slightly larger than that of your pie plate. Press one pastry circle into the pie plate.
4. Spoon apples into pie pan.
5. Roll out second Pie Dough disc into 1/8-inch-thick circle to a diameter slightly larger than that of your pie plate. Cover pie pan with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges. Brush with beaten egg.
6. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.