Lunch: The Big Apple Pie

Recipe by Sharon Anderson My daughter used this recipe to submit a pie in the baked goods department of our local county fair. She not only received a blue ribbon for this pie she also won the all around grand champion at the fair.

This recipe includes superfoods such as:

Cinnamon, Apples

Health benefits of The Big 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). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter
1/2 cup ice water
8 Granny Smith apples - peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons butter

Instructions

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water a tablespoon at a time until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, combine sliced apples, sugar, 1 tablespoon flour and cinnamon. Mix well and pour into pie shell. Dot with remaining 2 tablespoons butter. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 60 minutes, or until golden brown.

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