Dessert: Apple Pie

Recipe by /contributors/dianne-rossmando This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

This recipe includes superfoods such as:

Cinnamon, Lemon, Apples

Health benefits of 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

1 recipe double-crust pie dough
6 to 7 medium apples, peeled, cored, and thinly sliced (about 7 cups total)
2 tablespoons lemon juice
3/4 cup packed light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3 tablespoons unsalted butter, diced
Egg wash (1 large egg whisked with 2 tablespoons milk or water), for brushing

Instructions

Preheat the oven to 350 °F. Roll out the pie dough and use one round to line a 9-inch pie pan. Keep the dough-lined pan and the other round chilled while you prepare the filling.
In a large bowl, combine the apples, lemon juice, brown sugar, flour, cinnamon, nutmeg, and ginger; toss to combine. Mound the apples in the dough-lined pan, making the center higher than the sides. Dot the top evenly with the pieces of butter. Brush the rim of the pie shell with egg wash. Cut vents in the other dough round and place the round over the filling. Press the top and bottom edges together to seal, trim the excess dough so that the edges of the dough are almost even with the edges of the pan, and then crimp or flute the edges. Brush the top lightly with egg wash.
Place the pie on a baking sheet and bake until the top crust is golden brown and the apples feel tender when pierced through the steam vents with a knife, about 1 hour. Remove the pie from the oven and cool on a wire rack. Let the pie rest for 20 minutes before slicing. Serve warm or at room temperature.

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