While we definitely consider wheat a staple food, its delicious products come with a super-sized side of controversy… basically, it’s the Kanye of nutrition. Many people tend to have digestive trouble with standard wheat products (mostly those that are contributed to an exacerbated gluten content). So this time, unlike Mr. West’s, the controversy is indeed warranted. Modern wheat has been hybridized to death to increase yield without much consideration for the implications of this food within our bodies.
Fortunately, einkorn wheat has come to the rescue! Einkorn is the only wheat that’s never been hybridized. It’s first known consumption was from Paleolithic hunter-gatherers in the Far East where einkorn grows wild. It’s literally Paleo.
However, einkorn flour isn’t a substitute that tastes or feels like chalk, like some of the other flour alternatives we know… (Yes, I’m looking at you gluten-free baking mixes with garbanzo flour!) The flavor is shockingly similar to traditional flour.
As for the apple portion of the recipe, you can use whatever apple variety floats your boat in and we won’t judge you (#equality). I personally use Granny Smith because I like the sour and sweet flavor profile.
| INGREDIENTS |
1¾ cup Einkorn Flour
¼ cup Mesquite Powder
¼ cup Butter
2 tablespoon White Vinegar
2 tablespoon Lard
½ teaspoon Sea Salt
1 | Refrigerate all ingredients– except for the vinegar– for a few hours before preparing the crust. This will ensure that the fat won’t break down too quickly.
2 | In a food processor, combine the einkorn flour, mesquite powder, and sea salt.
3 | Cut the butter into small cubes. Add this to the food processor with the lard and white vinegar. Pulse this until the dough begins to come together. The dough should stick together when pressed between your fingers.
4 | Flour a surface with some einkorn flour and roll the dough into a flattened disk. Cut the disk in half with a knife. Dust the top of each piece of dough with a bit of einkorn flour and also rub some along your rolling pin. Flatten each crust individually to about ⅛ inch.
1 Lemon, zested and juiced
¾ cup Coconut Sugar
3 tablespoons Coconut Flour
3 tablespoons Butter, melted
¾ teaspoon Cinnamon
¼ teaspoon Nutmeg
5 | Peel and thinly slice the apples. Combine with the rest of the ingredients in a large bowl until the apples are evenly coated.
| ASSEMBLY |
6 | Preheat oven to 375 degrees.
7 | Transfer one sheet of dough to line the entirety of a 9” pie pan. Press down so that it is even on all sides. Using a fork, poke some holes in the dough so that air can escape. Pour in your filling and distribute it so that it is level.
8 | Lay the other half of the rolled-out pie crust on top of the pie and pinch the edges to meet the bottom of the pie crust.
9 | Beat one egg in a small bowl. Lightly brush this egg-wash across the top of the pie.
10 | Using the tip of a knife, create some incisions in the center of the pie. This allows steam to escape.
If you still need some time for your oven to preheat, set the pie in the freezer until it is ready. This will relax the dough.
11 | Once ready, bake the pie on the middle rack for about 20 minutes. At this point, reduce the temperature to 350 degrees and bake for 45 minutes until the crust is nicely browned and the apples are cooked through.
This is AMAZING served with some chilled whipped cream. Enjoy!