Apple Crostata Pie
This Sprouted Gluten-Free Apple Crostata Pie is made with To Your Health Sprouted Flour Co.'s Gluten-Free Baking Mix, and our delicious Best Ever Pie Crust recipe. The pie crust recipe makes enough for two pie crusts, so cut that recipe in half unless you want to make two!
Ingredients
- 6 Macintosh Apples peeled, cored, sliced 1/8" thick
- 1/2 Cup light brown sugar
- 2 Tablespoons arrowroot or non-GMO cornstarch
- 1 Teaspoon baking soda, ground ginger, allspice, and lemon zest each
- 1/2 Batch TYH's Best Ever Pie Crust
- 1 Organic egg lightly beaten
- 1 Tablespoon Organic Turbinado Sugar
Servings:
Units:
Instructions
- Preheat the oven to 425 F.
- In a large bowl, combine the apples with the brown sugar, the cornstarch, lemon zest and cinnamon.
- Roll your pie dough into a 10" circle, and place on a baking sheet lined with parchment paper. Place the apples in an overlapping spiral pattern in the middle of the pie dough, leaving about a 1-inch border. Then, fold the pie dough edge over the filling.
- Brush the exposed dough with the egg and sprinkle with turbinado sugar.
- Bake about 30 minutes, or until the crust is golden brown and the apples are tender.
Recipe Notes
This pie is delicious served warm with vanilla ice cream.
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Power Packed Oatmeal Cookies
Ingredients
- 1/2 cup organic butter, softened
- 3/4 cup light brown sugar
- 1 egg
- 2 Tbsp organic apple juice or apple cider
- 1 tsp vanilla
- 1 cup sprouted organic spelt flour or sprouted organic whole wheat flour
- 2 cups sprouted gluten free rolled oats
- 1/4 cup organic wheat germ
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 cup sprouted organic sunflower seeds
- 1/4 cup sprouted organic almonds
- 1/4 cup sprouted organic pumpkin seeds
- 1/4 cup raisins
Servings:
Units:
Instructions
- Preheat oven to 325°. Line a large cookie sheet with parchment paper.
- Blend the butter and sugar using a stand mixer until fluffy. Add the egg, apple juice and vanilla. Blend well.
- In a separate bowl, mix flour, oats, wheat germ, salt and cinnamon together. Add to the butter mixture and blend well.
- Gently fold in seeds and raisins.
- Place rounded tablespoonfuls onto lined cookie sheet and gently flatten. Space about 2" apart. Bake for 15 minutes or until cookies are golden brown.
- Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.
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