First, there is apple picking.
In a greased 8X8 pan, toss:
- 6 - 8 apples, peeled, cored, and sliced
- 1/2 c sugar (substitute 2 TBS maple syrup if you want sugar-free)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 T arrowroot powder
- 2 T almond flour
- 1/8 tsp salt
- 1/2 tsp grated lemon rind
Toss all ingredients together well and put in greased 8" X 8" pan.
- 1 1/2 cups almond flour
- 1/2 cup shredded coconut
- 1/2 cup pecans, coarsely chopped
- 1 tsp cinnamon
- 2 tbsp coconut oil or unsalted butter
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp sea salt
Crumble over the top of the apple mixture. Bake at 350* for about 45 minutes.
- 6 tablespoons (3/4 stick) unsalted butter
- 2 1/2 pounds firm, tart apples peeled, cored, and sliced
- 1/2 cup sugar plus 1 tablespoon for sprinkling
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons cornstarch
Melt 3 tablespoons of the butter in an iron skillet saute pan over medium heat. Add the apple wedges and saute until slightly softened, but holding their shape, just 3 to 4 minutes. Don't overcook. They're going to be baked. Add the 1/2 cup of sugar and stir to combine. Add the sugar and spices and stir.
In a bowl, combine the lemon juice and cornstarch. Stir into the apple mixture and remove the pan from the heat. Let cool completely.
Use refrigerated pie crusts. They usually come two per pack. For the bottom crust, follow the package directions to put it in the pie pan. Fill with the cooled filling. Dot the top with the other 3 tablespoons of butter, cut into little pieces.
Preheat the oven to 375 degrees F.
Roll out the other refrigerated crust and help your little learners cut the letter "A" with cookie cutters. Arrange on top and lightly brush with egg wash and sprinkle with about a teaspoon of sugar.
Put the pie on a cookie sheet to catch any dripping and bubbling. Place on the middle rack of the oven and bake for 20 minutes. Rotate the pie 180 degrees to move the front edge of the pie to the back of the oven. Bake until the top is golden brown, 15 to 20 minutes more. Watch carefuly throughout to ensure that the crust doesn't burn. Cover loosely with foil if it seems to be browning too quickly.
Remove the pie from the oven and let cool for 20 minutes before slicing and serving. If you slice and serve to soon, it will be runny.