Here’s a picture-perfect apple pie—filled mile high with juicy apples. Sprouted spelt flour makes the crust unbelievably flaky and easy to work with. Serve it hot with a generous helping of vanilla ice cream and listen to the raves. For a vegan version, use butter substitute instead of butter, and serve with Soy Vanilla Ice Cream (page 83).

　　

Ingredients

serves 12

　　No-Fail Piecrust, unbaked (page 77)

　　6 large Granny Smith apples, peeled and sliced

　　3 tablespoons sprouted spelt flour or whole wheat pastry flour

　　2 tablespoons fresh lemon juice

　　3/4 cup light agave nectar

　　2 teaspoons ground cinnamon

　　1/4 teaspoon ground nutmeg

　　Pinch of sea salt

　　1 tablespoon unsalted butter or nonhydrogenated butter substitute, cut into small pieces

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

In a large bowl, toss together the apples, flour, lemon juice, agave nectar, cinnamon, nutmeg, salt, and butter and mix well. Pour into the unbaked pie crust. Top with the second crust and seal with fluted edges. Cover the edges with small pieces of foil to prevent burning. Using a sharp knife, cut 4 slits in the top of the piecrust to allow steam to escape. Bake for 10 minutes, then lower the temperature to 350°F. Continue baking for 25 to 30 minutes, until the crust turns golden.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.