From the Esalon Cookbook! We can’t wait to try more things out of this cookbook!

Piecrust

1 cup whole wheat pastry flour
1.25 cups unbleached all-purpose flour
1/4 teaspoon sea salt
2 tablespoons sucanat
1 cup cold butter
1/2 cup ice water

Pie Filling

6 cups cored , peeled apples, sliced into 1/4 inches slices
2 tablespoons lemon juice
1/4 cup sucanat OR honey
2 teaspoons cinnamon
2 tablespoons unbleached all-purpose flour
1/3 cup maple syrup

Maple Pecan Crumb Topping

4 tablespoons unsalted butter
1/3 cup whole pastry flour
1/4 cup sucanat
1/3 cup rolled oats
1 teaspoon cinnamon
3 tablespoons maple syrup
1/2 cup chopped pecans

Crust Instructions:

Combine dry ingredients in food food processor
Add chilled butter in chunks and pulse
Dump into bowl to add ice water–half first
Add ice water in small amounts until dough stays together and is  wet to the touch
Refrigerate for at least 1/2 hour
Once chilled, roll out dough to size required for your pie pans

Filling Instructions:

Mixe sliced apples with lemon juice, honey, cinnamon and flour
Toss to coat
Add maple syrup, toss to coat
Pour apples into the crusts, it should be over the top of the pan
Cover with topping (below) or cover with latticed dough

Topping Instructions:

Soften butter to room temperature
Place in mixing bowl with flour, sucanat, oats and cinnamon
Blend well
All maple syrup and chopped pecans last, blend to crumblyness

After covering pie with topping, bake at 400F for 10 minutes
Lower temperature to 350F and bake for  50 minutes more (until apples are tender)