Autumn Apple Pie Live

We celebrated Hulda Clark’s memory on her birthday, October 18, by having a Facebook Live event. We made an apple pie and talked about how Hulda Clark changed our lives and our lifestyle. Watch our event below and pick up a few healthy lifestyle tips I learned from Hulda Clark.

During the course of our event I realized that I haven’t posted my apple pie recipe. It’s a basic apple pie recipe that your grandmother likely already has in her recipe box, but here you go. Now you can have this apple pie recipe online as well.

Apple Pie

Ingredients: Perfect Pie Crust
3 cups pastry flour
1 cup (2 sticks) butter, softened
pinch of salt
1/2 cup iced water

This is my perfect pie crust. I learned how to do it from a vintage recipe when I got married in 1996 and have perfected it all these years. Mix flour, butter and salt, until mixture is in crumbs. Toss with iced water. Do not overmix. Divide pie crust dough into two. Use the wax paper from one of the sticks of butter to grease the pie pan. Roll out one part of the dough and lay in the pie pan. Roll out the second part of the dough and cut out holes to let the steam out.

Ingredients: Apple Pie Filling
7 organic apples, peeled and sliced thin
1/2 cup organic cane sugar
1/2 cup organic brown sugar
3 tablespoons organic and unbleached all-purpose flour
1 teaspoons organic ground cinnamon
1/4 teaspoon organic ground ginger
1/4 teaspoon organic ground nutmeg

Preheat oven at 375 degrees Fahrenheit. Mix all apple pie filling ingredients in a large bowl. Pour into the pie crust bottom already in the pie pan. Cover with the top pie crust. Pinch together and push a non-metal fork’s tines on the edge of the crust. This is a good time to put the assembled apple pie on the Food Zappicator and turn the zapper on to zappicate the pie. Brush whisked organic egg white on the top crust while zappicating. The egg white wash will give the pie a nice golden color once baked in the oven. Bake for 25 minutes. Turn the pie in the oven and bake for another 25 minutes. Cool before serving.

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