• 1 cup whole wheat pastry flour
• 1¼ cups unbleached all-purpose flour
• ¼ tsp. sea salt
• 2 T Sucanat (dehydrated cane juice)
• 1 cup cold unsalted butter
• ½ cup ice-cold water
Place the flours, salt, and Sucanat in a food processor and pulse the mixture. Cut the cold butter in small chunks and pulse it into the flour until you have a texture like coarse bread crumbs. Remove mixture from food processor and place in a mi bowl. (If you don't have a food processor, place the dry ingredients in a mi bowl and work the cold butter into the dry ingredients with your fingers or with a pastry cutter. Do this step quickly so the butter doesn't get warm.)
Sprinkle half the ice water over the dough; work dough with your hand by folding and pressing it against the sides of the bowl. Add half the remaining water and work the dough with your hands, folding and pressing. If the dough has not come together and taken shape, add some more ice water and work the dough as you have been doing. The dough should be a little wet to the touch. Wrap it in plastic wrap and refrigerate for ½ hour.
After the dough has chilled, roll it out on a lightly floured surface or between 2 pieces of parchment paper. Press dough out with your hands into a 4-inch circle. Then roll out into a 12-inch diameter circle with a rolling pin, rolling from the center outward. Lay the dough evenly over a pie pan and gently lift up the edges of the dough so it slips into the creases of the pan. With your fingers, gently press dough to the sides of the pan. Trim excess, leaving ¾ inch hanging over the edge of the pan. Turn the edge of the dough under so that it is flush with the edge of the pan. Make a fluted edge by pushing the edge one direction with your index finger and in the opposite direction with the other index finger and thumb. This recipe makes one 10-inch piecrust (or one 9-inch piecrust with a little dough left over).
• 6 cups cored, peeled, and sliced apples (about 3 large apples cut into ¼-inch slices; if using organic apples, leave the skin on)
• 2 T freshly squeezed lemon juice
• ¼ cup Sucanat (dehydrated cane juice) or honey
• 2 tsp. cinnamon
• 2 T unbleached all-purpose flour
• ⅓ cup maple syrup
In a mi bowl, mix sliced apples with the lemon juice, and then add the Sucanat or honey, cinnamon, and flour and toss. Add the maple syrup and coat the apples well.
Maple-Pecan Crumb Topping
• 4 T unsalted butter
• ⅓ cup whole wheat pastry flour
• ¼ cup Sucanat (dehydrated cane juice)
• ⅓ cup rolled oats
• 1 tsp. cinnamon
• 3 T maple syrup
• ½ cup chopped pecans
Soften the butter to room temperature, and then place it in a mi bowl with the flour and Sucanat to blend. Add the oats and cinnamon; mix well. Add the maple syrup and pecans. This should be a crumbly paste.
Putting It All Together
Pour apples into unbaked piecrust. The apple filling should appear to be over the edge of the pie pan. Press mixture with a spatula to ensure there are no air pockets. Cover the filling with Maple-Pecan Crumb Topping and bake in a preheated oven at 400°F for 10 minutes; then reduce heat to 350°F and bake for 50 minutes more or until the apples are tender. Let pie fully cool so its juices will set up before serving. Serves 8.
From Esalen Cookbook: Healthy and Organic Recipes from Big Sur by Charlie Cascio, courtesy of Gibbs-Smith, .