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So many people are intimidated
by pies because of the crust, when really it is very simple. A good
pie crust dough has to have the consistency of an earlobe, and a good
crust has to be cooled before it is rolled out, and those are the two
keys to an excellent and easy pie crust.
PIE
CRUST
2c Whole wheat,
Kamut or Spelt flour
2/3c butter or margarine softened or melted
2/3c cold water
1/2t salt
Mix the flour
and salt together, then add the melted butter, stir till flour is granular,
add the water and knead with your hands. The flour should take on a
unique consistency (like and earlobe) and a whitish colour. Refrigerate
for at least 1/2 hour.
Remove from the fridge, sprinkle flour on a large flat surface, split
the dough ball into three, an roll each ball out separately from the
middle out in all directions.
Makes 3 pie crusts
or enough for 2 pie crust bottoms and 1 top. Freeze any leftover dough
for future pies.
PUMPKIN
PIE
MAKES 1 PIE
2c pumpkin canned
or steamed (one small pumpkin)
2 eggs
1 1/2c cream or 1 can coconut milk
1/2c sugar
1t cinnamon
1/2t ginger
1/2t nutmeg
1/8 cloves
Mix all ingredients
together and blend. Pour into pie crusts and bake for 45 min. at 350°
F. Remove from oven and cool for 1 hour or refrigerate for 1/2 hour.
Makes 1 pie.
APPLE
PIE
Makes 1 Pie
8 apples (medium size)
1/2c sugar
1/2 t cinnamon
1/4t nutmeg
1/8t clove
Peel and cut apples and place them a pot.
Mix sugar, cinnamon, nutmeg and cloves, then pour them onto sliced apples
stew the apple mixture on med heat for 10 minutes. Pour hot apples into
the crust. Put on whole pie crust top or pie crust strips. Bake for
45 min at 350 degrees F or until golden brown. Let cool for 1/2 hour.
