Low Sugar Rustic Apple Pie
1/2 cup salty butter
1 1/2 cups all-purpose flour*
1/2 tsp. salt
7 to 10 Tsp. water
1 Tbs brown sugar
1 Tbs bee honey (optional)
1 Tsp lemon juice
Raisins and dry cranberries
Combine butter, flour, and salt in a mixing bowl. Cut butter with a crust cutter like the one shown in the picture until the mix looks lumpy.
Add 7 Tsp. of water to the mix and hand knead until you obtain an even dough. Add more water if necessary.
Cut apples into cubes removing their core. Put them in a pan, add sugar, honey (you can substitute sugar for honey), lemon juice and cinnamon. Cover pan with a lid and cook apples low heat until they are soft and all the liquid has evaporated.
Sprinkle some flour on a flat surface to extend dough with a rolling pin.
Put extended dough in a baking mould and pour cooked apple off right in the centre of the dough.
Cover apples with dough and wrap it as a gift.
Beat egg and varnish the crust with it. Preheat oven to 250º C. Bake the pie until the crust has a golden colour.
You can always reduce the amount of sugar or honey at will. Fruits release their natural sugar as they are cooked. So trying the apples while they’re cooking would be recommended, because they might not need any sugar at all, depending on their natural sweetness.
Lemon, cinnamon, and apples reducing effects are combined in this recipe. I recommend apples not to be peeled to keep all their fibre. By using honey we also reduce bad carbohydrates besides obtaining all its benefits and nutrients.
*Note: You can use wheat flour if you prefer, but you have to review the amount of butter you need (more butter would be needed) because wheat flour makes the crust harder.