Pie is my favorite dessert of all time. I love to make pie just as much as I love to eat it. Usually in my kitchen, I like try to keep things as healthy as possible by omitting things like butter and gluten, however, when it comes to pie crust …. I let it slide, because I really do love a traditional butter crust. I have made this same crust using vegan butter and regular butter, so I gave the option here, since it works out the same. It really just depends on your tastes and preferences. I am a big fan of adding savory herbs to sweet baked dishes. This time of year, sage really brings out the fall-ness of a dish, but you could also experiment with other herbs such as thyme or rosemary.
one 9-inch pie
Pie Crust and Filling
butter (regular unsalted or vegan butter)
1 1/2 cups
ice-cold vodka (optional but recommended)
Zest of 1 lemon
apples, peeled, cored, and diced
pears, peeled, cored, and diced
coconut palm sugar
arrowroot (or cornstarch)
sage leaves, minced
Topping and Yogurt
finely chopped walnuts
Pinch of salt
plain Greek yogurt
In This Recipe
Make the pie crust: Prepare to make the crust by cubing the butter and placing it in the freezer for 20 to 30 minutes. Also, in a medium-sized mixing bowl, mix together the flour and salt and place it in the freezer for about 10 to 20 minutes.
Then, prepare your ice water by placing a cup of water in a bowl with ice. Remove the flour mixture and butter from the freezer, place the butter into the bowl with the flour, and toss to coat the butter with the flour.
Then, using the tips of your fingers, rub the butter between your thumb and fore-finger, making thin butter flakes. Do this until the butter is well incorporated and is in small pieces.
Then, hydrate your flour by adding the chilled vodka and 1/4 cup of the water. Do not mix, instead just push the water down into the flour with a wooden spoon. The key here is to add as little water as possible while getting the dough to hold together. If you need additional water, add it a tablespoon at a time until the mixture holds together. Then, pick it up and form it into a ball (being careful not to handle it too much). Wrap it up tightly with plastic wrap and place it in the fridge for a minimum of 2 hours, or it can be kept overnight.
Prepare the pie filling + topping + yogurt: First, preheat the oven to 350º F.
Add the lemon juice and zest to a large mixing bowl, then add the pears and apples and toss to coat them with the lemon juice. Add the sugar, arrowroot, and sage and toss again until everything is combined. Set it aside while you prepare the crust.
In a bowl, mix together the walnuts, oats, maple syrup, and salt and set aside.
Lastly, combine the yogurt, honey, and 1/4 teaspoon salt and place in the fridge until you are ready to serve.
Roll out the crust: Place the dough onto a well-floured surface. Using a rolling pin, roll out the dough into an even circle. You want to use your pie baking dish to measure: Your dough should be about 1 inch larger in diameter than the pie dish.
Carefully transfer the dough to the dish and press down to form to the pie dish. If you like to crimp your edges, do so by going around the edge pushing the dough between your thumb, middle finger, and forefinger. Alternatively, you can go around the edge pressing down with a fork. Trim any excess dough around the edges.
To add the filling, and bake the pie: Using a slotted spoon, spoon the filling mixture into the pie crust.
Sprinkle the topping on evenly. Place the pie in the oven and bake for 50 minutes to 1 hour, or until the edges of the crust start to brown. Allow the pie to cool for about 10 minutes before serving. It's best served warm with the salted honey yogurt or some ice cream.
Jodi Moreno is a Natural Foods Chef, Photographer, and creator of the blog What’s Cooking Good Looking where she shares her healthy, clean, seasonal recipes and photographs. She’s passionate about showing people that vegetables can play a main role on the plate.