Apple Pie

Once, a great while back, Dad went on a quest to achieve the ultimate apple pie: the pie served up by the JeffCo schools when he was a kid. He would make apple pies for church gatherings with spelt crusts, of course, because whole wheat is what defines his baking. The defining feature of that pie as he recalls is not the crust but how thickly it was packed with apples - not goopy with sauce and mushy apples. So, if that’s what you groove on too, then I have good news! I solved it! Well actually, other people salved it first, but here’s my slap dash method:

• use a spiralizer to slice/core/peel a whole bunch of apples (yes, I bought one on Amazon only for this one pie and it was totally worth it, too!)

• bake the spiralized apples still in their apple-shape on a cookie sheet until they have lost moisture on the top and the bottoms are cooked (hey, you could also zap them in the microwave!) - I sprinkled them with lime juice and some spice first

• slice the apples in half so the spirals fall to pieces

• toss them in lime juice and pumpkin pie spice (or whatever spices you like)

• add in a few tablespoons of your preferred sweetener (I used brown Swerve)

• layer them into a deep dish pie pan (I used a deep glass casserole dish to get it even thicker)

• bake at 350 and use your 6th sense to tell when to take it out

I used this recipe for the top and bottom crust: https://frommybowl.com/3-ingredient-pie-crust/