I say this is a nourishing pie because if you buy grass-fed butter it is full of vitamin K2. You can google vitamin K2 and get a lot of information about it, but I like these two links here (basic K2 info) and here (list of vitamin K2-rich foods).
The rapadura is full of nutrients because it is the only form of sugar processed without ever being separated from the molasses. It is considered a whole food.
Sprouted flour is neutralized of it's phytic acid, so you can absorb all the good trace elements in the grain like calcium, magnesium, etc. You can buy sprouted flour, make your own, or ask me to show you and we will have a sprouting party. You do need a dehydrator and a grain mill if you want to make your own. (Basically you soak wheat berries overnight in mason jars with sprouting lids or screens, then drain and rinse a few times a day until the sprouts are showing in the wheat berries. Then you dehydrate at a low setting (95 degrees or so) for 8-12 hours. Then grind in a wheat grinder.)
Berries, being full of antioxidants and also pesticide-free and GMO-free if bought organic, are just plain delicious.
Double Pie Crust
adapted from Cheeseslave's recipe
adapted from Cheeseslave's recipe
3 cups sprouted wheat flour
3 and 1/4 sticks (26 Tablespoons) of grass-fed butter, cut into small pieces, very cold, preferably straight from the fridge
1 teaspoon sea salt
2 Tablespoons rapadura (or Sucanat, maple sugar, palm sugar)
3/4 cup ice water
1. Make pie dough: Mix flour, salt and sugar with a whisk in a bowl to sift.
2. Take butter out of the fridge and sprinkle small pieces over flour mixture. Using a combination of a pastry cutter and your hands (or just your hands), cut in the butter until the crumbs are between the size of peas and olives. Add ice water a little at a time, blending with your hands, until the dough comes together.
3. Lay out two pieces of plastic wrap and put half of your pie dough on each. Using your hands under the plastic wrap, form each pile into a ball, then flatten and wrap up in the plastic wrap. Put in the fridge for 30 minutes. You can also make this ahead of time and store in the freezer for a few days, moving it into the fridge for a few hours when you are ready to use it.
4. Make pie filling:
Mix together:
5 cups of berries--I eyeballed equal amounts of strawberries, blueberries, blackberries and raspberries
3/4 cup rapadura (or Sucanat, maple sugar, palm sugar)
1/3 cup sprouted wheat flour
2 tsp. lemon zest (optional) (I forgot this)
Continue with pie assembly:
5. Preheat oven to 375 degrees. When ready to roll out, pull ONE flattened ball out of fridge and roll on a lightly floured surface with a rolling pin. Have your pie dish ready so you can properly estimate how large to roll your dough. When dough round is the right size, use your rolling pin to move it by rolling your dough around the rolling pin like a scroll and gently transferring it to unroll over the dish. Ease it into the dish and press down flush.
6. Pour filling into pie. Set aside.
7. Take out remaining ball of pie dough from fridge. Roll out on a floured surface, not as big as the last round since it only needs to be on top of the pie. Transfer over to filled pie. Press edges together with fingers. Cut excess off of edges of pie with a sharp knife. Press edges again with a fork, dipped in a little flour if sticking to pie dough edge. Poke decorative holes into top of pie with sharp knife. Brush entire top of pie with whole milk. Sprinkle with coarse sugar (I used a little turbinado sugar I am trying to get rid of; you could use rapadura, but it would look darker). Cover edges with foil to prevent over-browning.
8. Bake for 25-50 minutes, longer for frozen berries. Then remove foil and let bake completely uncovered for another 20-30 minutes or so until the pie looks perfectly brown. Cool on a wire rack.
(Serve with real whipped cream sweetened with rapadura, or homemade vanilla ice cream made with raw milk and raw cream. Yum!!!)
3 and 1/4 sticks (26 Tablespoons) of grass-fed butter, cut into small pieces, very cold, preferably straight from the fridge
1 teaspoon sea salt
2 Tablespoons rapadura (or Sucanat, maple sugar, palm sugar)
3/4 cup ice water
1. Make pie dough: Mix flour, salt and sugar with a whisk in a bowl to sift.
2. Take butter out of the fridge and sprinkle small pieces over flour mixture. Using a combination of a pastry cutter and your hands (or just your hands), cut in the butter until the crumbs are between the size of peas and olives. Add ice water a little at a time, blending with your hands, until the dough comes together.
3. Lay out two pieces of plastic wrap and put half of your pie dough on each. Using your hands under the plastic wrap, form each pile into a ball, then flatten and wrap up in the plastic wrap. Put in the fridge for 30 minutes. You can also make this ahead of time and store in the freezer for a few days, moving it into the fridge for a few hours when you are ready to use it.
4. Make pie filling:
Jumbleberry Pie Filling
Mix together:
5 cups of berries--I eyeballed equal amounts of strawberries, blueberries, blackberries and raspberries
3/4 cup rapadura (or Sucanat, maple sugar, palm sugar)
1/3 cup sprouted wheat flour
2 tsp. lemon zest (optional) (I forgot this)
Continue with pie assembly:
5. Preheat oven to 375 degrees. When ready to roll out, pull ONE flattened ball out of fridge and roll on a lightly floured surface with a rolling pin. Have your pie dish ready so you can properly estimate how large to roll your dough. When dough round is the right size, use your rolling pin to move it by rolling your dough around the rolling pin like a scroll and gently transferring it to unroll over the dish. Ease it into the dish and press down flush.
6. Pour filling into pie. Set aside.
7. Take out remaining ball of pie dough from fridge. Roll out on a floured surface, not as big as the last round since it only needs to be on top of the pie. Transfer over to filled pie. Press edges together with fingers. Cut excess off of edges of pie with a sharp knife. Press edges again with a fork, dipped in a little flour if sticking to pie dough edge. Poke decorative holes into top of pie with sharp knife. Brush entire top of pie with whole milk. Sprinkle with coarse sugar (I used a little turbinado sugar I am trying to get rid of; you could use rapadura, but it would look darker). Cover edges with foil to prevent over-browning.
8. Bake for 25-50 minutes, longer for frozen berries. Then remove foil and let bake completely uncovered for another 20-30 minutes or so until the pie looks perfectly brown. Cool on a wire rack.
(Serve with real whipped cream sweetened with rapadura, or homemade vanilla ice cream made with raw milk and raw cream. Yum!!!)
5 comments:
YUM
Do you know if rapadura similar to the cane sugar I see here in the South sold in a solid cone shape? Maybe purchased mainly by members of the Latin community?
hehe, I was wondering what jumbleberries were :)
k, I'm thinking we need to organize a field trip here soon:
http://www.superstitionfarmtours.com/Tours.html
It looks like the cone-shaped sugar is called piloncillo. Some sources say it is the same as rapadura, but others say they are different. The rapadura I use is by Rapunzel from Whole Foods called "Whole Cane Sugar" now that they lost the copyright to use the term "rapadura". Confused? Me too. :/
I will look on the Weston Price site and see if I can find an answer. They do not endorse using sweeteners unless they are whole and unrefined and traditional.
For what it's worth, it looks like piloncillo is at least close.
Also, EmCC I would love to take a tour, it sounds fun and informative. I know you don't need to make reservations for a Saturday visit, but I called them anyway to inquire about raw milk, grass access for the cows, etc. But I called too late. Either way, I would like to visit. We should definitely have a field trip :) M will love it!
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