Recipe Description:
Our youngest son inspired me this week by emailing his recipe for apple "crispy" as he calls it. He said this, "oh and I did not cut the skins off because only sissies do that and I like it better that way." That intrigued me. I had never considered making an apple pie without peeling the apples, but oh, my, if it would be good, what a time saver that would be and it would also make the pie more nutritious.
Recipe
Instructions:
Assemble your ingredients. You will need a 9-inch pie plate. To make the crust, in a medium sized bowl, whisk together the flour and salt. Cut in the cold lard with a pastry cutter or two table knives, until it resembles coarse corn meal. With a fork, gradually stir in the cold milk, a little at a time, until the dough holds together well, but is not soggy. You don't want it to be dry, either, because it should be easy to roll out. Turn dough onto well floured surface, knead very briefly, divide in two and roll one of the pieces into a round large enough to cover the bottom and sides of your pie plate with some hanging over.
Next, sprinkle the Tablespoon of flour in the bottom of the crust. Add the apples, then sprinkle on the Sucanat, and then the cinnamon. Dot with little bits of butter.
Roll out the other crust, make slits so it can vent the moisture as it bakes. Place onto the pie. Flute the edges prettily, and then bake in a preheated 350 degree F. oven for 1 hour.
*Normally all flours should be soaked for at least 8 hours in an acidic medium, buy as Sally Fallon puts it in her Flakey Pie Crust recipe for Nourishing Traditions, "This is the only recipe in which we compromise on our principals...the exacting gourmet will prefer to use unbleached white flour"
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