Although probably not completely alkaline, you won’t find anything in this pie that will hurt you other than some calories that you can easily walk off. The coconut palm sugar has a low glycemic index, so you won’t have to worry too much about excessive calories from a dessert…plus it is high in alkalizing minerals! (see link below) The crust is made of spelt flour. Spelt is an ancient grain, and it is considered to be alkaline. Finally, coconut oil is the only oil that stays alkaline after it has been heated for cooking food. When compared to the way most people bake apple pies, this version wins hands-down when it comes to being a healthy alternative! And you are going to LOVE the way that the red bell pepper jelly spices this pie up!
You will need:
2-3 tbsp red pepper jelly (organic or does not contain high fructose corn syrup)
8-10 granny smith apples
2 tbsp coconut palm sugar
1 tsp lemon zest
pinch of ground cloves
frozen spelt flour pie-crust
(drozen, double-count spelt pie crusts are available at Whole Foods, or at a number of health food stores)
1. Core apples and cut into 1/2 inch wedges. I leave the skin on mine, but you can peel them if you wish.
2. Cook apples in a large saucepan with the palm sugar, lemon zest, cloves, and about 2 tbsp coconut oil until just tender, about 8-9 minutes. Toss often.
3. Spread pepper jelly in the bottom of the thawed pie crust, then spread the apples on top of the jelly. You can add the other pie crust over the top of the apples, pressing the edges together. Alternatively, leave the apples uncovered and bake as is.
4. Bake for about 15 minutes at 400 degrees, then lower temperature to 350 degrees and bake for an additional 15 minutes or until apples are cooked and soft, or until crust is golden.
Serve with “Purely Decadent” coconut milk ice cream!
For nutrition information about coconut palm sugar, and to see a comprison of its mineral content to other types of sugar, copy and paste this link into your browser.