This simple, delightful English tart comes to us by way of Cranks, one of the first and most famous whole-foods restaurants in London. In this zesty version of the classic apple pie, lemon adds citrusy zip to the familiar sweetness of apples.
Using healthy honey rather than white sugar makes this a great choice for after-holiday dessert!
2 medium-sized cooking apples
½ cup honey
1 lemon, juice and grated rind
3 cups fresh whole wheat breadcrumbs
whole wheat shortcrust pastry
Preheat oven to 400.
Grate apples and mix together with honey, lemon juice and rind, and breadcrumbs.
Roll out pastry on a lightly floured surface and use it to line an 8” pie pan.
Spoon filling into center, level surface, and bake at 400 for 30 to 35 minutes, or until firm to the touch. Serve warm or cold.
WHOLE WHEAT SHORTCRUST PASTRY
1 ¾ cups whole wheat flour
2 teaspoons baking powder
1 ¾ ounce butter or margarine
¼ cup vegetable shortening
3 tablespoons water
Place flour and baking powder in a bowl. Rub in butter and shortening until mixture resembles fine crumbs.
Add enough water to give a soft but manageable dough.
Adapted from Traditional Vegetarian Cooking, by David and Kay Canter (Inner Traditions, 1991). Copyright (c) 1991 by David and Kay Canter. Reprinted by permission of Inner Traditions.
Adapted from Traditional Vegetarian Cooking, by David and Kay Canter (Inner Traditions, 1991).