Lunch: Verlys' Apple Pie

Recipe by Pam Haugo This is my mom's recipe that she's been making for years. She uses a mix of apples that she grows in her apple orchard. It's always a hit!

This recipe includes superfoods such as:

Cinnamon, Apples

Health benefits of Verlys' 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

1 (15 ounce) package pastry for a double-crust 9-inch pie
1 1/8 teaspoons all-purpose flour
1 1/8 teaspoons white sugar
5 cups sliced, peeled apples, or to taste
2/3 cup white sugar, or more to taste
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, cut into small chunks

Instructions

Preheat oven to 425 degrees F (220 degrees C).
Lay one of the pie crusts into the bottom of a pie pan. Mix 1 1/8 teaspoon and 1 1/8 teaspoon white sugar together in a small bowl and sprinkle over the pastry.
Mound the apple slices into the pastry. Mix 2/3 cup sugar, 2 tablespoons flour, and cinnamon together in a bowl; sprinkle over the apples. Dot the apples with chunks of butter. Top with remaining pie crust pastry.
Run fingers moistened with water along edge of pie pastry in the pan. Top pie with remaining pie crust pastry and press the two pasties together along the seams to seal. Cut small slits into the top pastry for ventilation.
Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until crust is golden brown, about 45 minutes more.

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