Lunch: Apple Pie with Rosemary and Honey

Recipe by Brent Ridge and Josh Kilmer-Purcell This unusual apple pie brings together both sweet and savory flavors for an impressive holiday dessert.

This recipe includes superfoods such as:

Cinnamon, Honey, Apples

Health benefits of Apple Pie with Rosemary and Honey

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).

Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balanced diet. With a glycemic index (GI) of 55 for one tablespoon, honey is considered a moderate GI food. This means it does not spike blood sugar levels as high or as quickly as high-GI foods, making it a better choice for maintaining steady energy levels and supporting overall health.

Rich in antioxidants, including phenolic acids and flavonoids, honey offers protective benefits against oxidative stress and inflammation. These antioxidants can help combat the damage caused by free radicals, which are linked to chronic conditions such as heart disease and cancer. Furthermore, the natural sugars in honey can provide a quick energy boost, making it an excellent option for a pre-workout snack or a natural sweetener in beverages and meals.

Honey's benefits extend beyond its nutritional profile. Its antimicrobial properties make it a natural remedy for wounds and burns, promoting healing by providing a moist environment and acting as a barrier to infection. Additionally, honey has been used for centuries to soothe sore throats and coughs, thanks to its ability to coat the throat and reduce irritation.

However, it's important to consume honey in moderation. While it is a healthier alternative to refined sugar, it is still a form of sugar and can contribute to weight gain and other health issues if consumed in large amounts. For individuals with diabetes or those monitoring their blood sugar levels, it's crucial to account for honey's GI and its effects on blood sugar.

Choosing raw, unprocessed honey can also maximize its health benefits. Raw honey is more likely to retain its antioxidants and other beneficial compounds that can be lost during processing. Incorporating honey into your diet can be as simple as adding it to yogurt, drizzling it over oatmeal, or blending it into smoothies. Its natural sweetness and health-promoting properties make honey a superfood worth including in a healthy, balanced diet.

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

Ingredients

2 1/4 c. all-purpose flour
2 stick cold unsalted butter
2 tbsp. cold unsalted butter
1/2 c. light-brown sugar
1 tsp. salt
5 tbsp. cold milk
4 medium Granny Smith apples
4 medium Macintosh apples
2 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
2 tsp. finely chopped fresh rosemary
3 tbsp. instant tapioca
1/2 c. honey
1 large egg
coarse sugar
Extra-sharp Cheddar (optional)

Instructions

In a food processor, mix flour, 2 sticks butter, 1/4 cup brown sugar, and salt until butter flakes are about 1/2 inch. Add milk, 1 tablespoon at a time, until dough just begins to form a ball. Divide dough into 2 balls, flatten slightly, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to 1 day.
In medium bowl, combine apples with remaining brown sugar, spices, and tapioca. Add honey and stir until combined.
Preheat oven to 400 degrees F. On a lightly floured surface, roll out 1 ball of chilled dough to an 11-inch round. Fit into a 9-inch deep-dish pie plate. Trim edges of dough, leaving a 1-inch overhang all around. Add apple filling to pie pan and dot with remaining 2 tablespoons butter pats.
To make lattice piecrust: On a lightly floured surface, roll out second ball of dough to a 1/8-inch-thick 13- by 5-inch rectangle. Using a pizza wheel, fluted pastry cutter, or a paring knife, cut 10 half-inch-wide strips. Weave strips to form a lattice pattern.
Brush egg wash over lattice crust. Sprinkle lattice with coarse sugar. Bake pie on middle rack of oven. Place a cookie sheet on bottom rack to catch any juices that may bubble over. After 30 minutes, remove pie from oven and cover edge of crust with foil to prevent burning. Continue to bake until juices are bubbling, 50 minutes more. Transfer pie to a wire rack to cool for 45 minutes. Serve warm with a slice of Cheddar, if desired.

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