One of my favorite fitness magazines of all time is Robert Kennedy Publishing’s Oxygen Magazine. It’s always loaded with great workouts, useful tips and delicious recipes. When the December 2012 issue showed up in my mailbox, I was excited to see what was inside. This month I found a recipe for Apple Pie developed by Tosca Reno. Since I was planning to make a big dinner for Hanukkah, I thought an apple pie would be the perfect dessert.
The last time I made an apple pie from scratch was when I was in college. There was a food prep class I had to take and one of our projects was to make something for the class that was cultural. My partner and I chose apple pie with vanilla ice cream to represent American culture. It was a big hit! However, it was also double or triple the calories of Tosca’s apple pie.
It took me about 30 minutes to prep the pie between peeling, coring and slicing all of the apples, making the pie crust and pressing it in to the pan. I ended up doubling the pie crust because it seemed to be not enough dough for my pan and I wanted the crusty edge that was shown in the magazine photo. I also decided to add a crumble to the top of my pie using Cinnamon Oat Clusters with Flaxseeds KIND Granola. For the apples, I used McIntosh apples because that was the best baking apple I could find in the store on that day. Since I used McIntosh apples I decided to cut the apple slices a bit thicker to keep them from turning to mush.
The pie was amazing to say the least. It tasted just like apple pie and the crust, surprisingly tasted just like a pie crust even though it was made with absolutely no grains (only Almond flour). It was warm and satisfying, perfect for a holiday celebration on a cool winter night.