6 large Granny Smith apples, peeled and sliced
3 Tbsp sprouted spelt flour or whole wheat pastry flour
2 Tbsp fresh lemon juice
3/4 C. light agave nectar
2 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt
1 Tbsp unsalted butter or nonhydrogenated butter substitute, cut into small pieces
Preheat oven to 425°F
In a large bowl, toss together the apples, flour, lemon juice, agave nectar, cinnamon, nutmeg, salt, and butter and mix well.
Pour into your favorite unbaked pie crust.
Top with the second crust and seal with fluted edges. Cover the edges with small pieces of foil to prevent burning.
Using a sharp knife, cut 4 slits in the top of the piecrust to allow steam to escape.
Bake for 10 minutes, then lower the temperature to 350°F. Continue baking for 25 to 30 minutes, until the crust turns golden.
Taken from "Baking with Agave Nectar" by Ania Catalano
Copyright 2008 by Ania Catalano