Pies and tarts are among our culture’s favorite desserts. We love everything about them: the flaky crust, rich fillings, sweet toppings, ease of preparation, and, best of all, their homey, comfortable energy. We love a piece of apple or pumpkin pie in cold weather, and nothing says summer to us quite like blueberry, cherry, or peach pie.
Ingredients
Pastry
- 1¾ cups whole wheat pastry or sprouted whole wheat flour
- ⅛ teaspoon sea salt
- ½ cup avocado or extra-virgin olive oil, plus more for the pan
- About ¼ cup spring or filtered water
Streusel Topping
- 1½ cups whole wheat pastry or sprouted whole wheat flour
- ½ cup coarsely minced pecans
- ¼ cup coconut sugar
- 2 tablespoons avocado or extra-virgin olive oil
Apple Filling
- 6 Granny Smith apples, left unpeeled, cored and thinly sliced
- 1 grated lemon zest
- 3 tablespoons Suzanne’s Specialties brown rice syrup
- 2 tablespoons arrowroot powder
- 2 tablespoons avocado or extra-virgin olive oil
- Pinch sea salt
How to Make It
- Preheat the oven to 350°F. Lightly oil a 13-inch tart pan with a removable bottom, taking care to oil all crevices. To make the Pastry
- Combine the flour and salt in a medium bowl. Cut in the oil with a pastry blender or two knives until the mixture is the texture of wet sand. Slowly mix in the water until the dough just gathers together; do not overmix. Gather the dough into a ball, cover with a damp towel, and let it rest for 5 minutes to relax the gluten.
- Roll the dough out between two sheets of parchment paper into a 14-inch round. Gently transfer to the prepared pan and, without stretching the dough, press it into the pan, fitting it into all the crevices. Pierce in several places with a fork.
- Bake for 8 to 10 minutes, or until pale golden. Set aside, leaving the oven on. To make the Topping
- Combine the flour, pecans, coconut sugar, and oil in a small bowl and stir to form a coarse, granular texture. Set aside. To make the Filling
- Combine the apples, lemon zest and juice, brown rice syrup, arrowroot powder, oil, and salt in a large bowl.
- Spread the filling evenly over the partially baked shell. Crumble the topping over the filling, covering it completely. Bake for 45 to 50 minutes, or until the apples are soft and the topping is golden and crunchy. Cool for about 15 minutes before slicing.
- This will keep, in a tightly sealed container, for about 2 days before the crust gets soggy.