Lunch: All-American Apple Pie

The tart taste and firm texture of Granny Smith apples make this a robust, flavorful pie that isn't overly sweet.

This recipe includes superfoods such as:

Cinnamon, Lemon, Apples

Health benefits of All-American Apple Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 1/3 c. all-purpose flour
3 tbsp. all-purpose flour
1/2 tsp. baking powder
1/3 c. vegetable shortening
1 stick cold and cut into small pieces
1 1/2 tbsp. unsalted butter
8 large Granny Smith apples
2 tbsp. fresh lemon juice
3/4 c. sugar
1/2 tbsp. sugar
1 tsp. ground cinnamon

Instructions

In a medium bowl, combine 2 1/3 cups flour, 1/2 teaspoon salt, and baking powder. Using a pastry blender or 2 knives, cut in shortening and cold butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup boiling water, 1 tablespoon at a time, over mixture, stirring with a fork until well combined. (If dough is too dry, sprinkle in more boiling water by the teaspoon.) Divide dough into 2 pieces, 1 slightly larger than the other. Pat each into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
Meanwhile, in a large bowl, toss apples with lemon juice, 3/4 cup sugar, 3 tablespoons flour, and cinnamon. Set aside.
Preheat oven to 400 degrees F. Roll out the larger piece of dough between 2 sheets of lightly floured parchment paper to a 12-inch circle. Fit into a 9-inch deep-dish pie plate. Fill with apple mixture, arranging slices compactly. Dot apples with room temperature butter. Roll out remaining dough between 2 sheets of lightly floured parchment paper to a 10-inch circle. Moisten rim of bottom crust in pie plate with water. Drape smaller crust over apples; then trim to create a 1/2-inch overhang. Fold the top crust under the bottom crust to form a border around rim, gently pressing the 2 crusts together. Using your fingers, crimp around the edges. Using a sharp knife, cut several slits in center of top crust.
Place pie on a baking pan and bake for 45 minutes. Remove pie from oven, brush top lightly with water, and sprinkle with remaining sugar. If needed, cover rim with aluminum foil to prevent over-browning. Return pie to oven and bake until crust is browned and juices are bubbling, about 10 minutes more. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 2 days.)