Making Healthy Organic Peach & Apple Pie Crust & Filling

by EzekielDiet.com
Posted on Dec 23, 2024

Ezekiel Diet Note: I’ve made several healthy organic peach and apple pies from scratch in the last couple of weeks. I always avoided trying to make pie crust after reading the instructions because it seemed complicated. Ice cold butter mixed into flour, not too much, not too little, don’t melt the butter handling it, add ice water, don’t over-knead, wrap it, chill for hours, let warm to room temp before rolling, roll out and use. Yeah right, but it works.

I like the No Sugar Added pies from Whole Foods and Fresh Market and I added it to my diet. The problem is ingredients. No Sugar Added at Fresh Market means Maltitol and Sucralose which causes terrible gas. And the flour is tainted with round-up. I started asking the simple question at Whole Foods, Fresh Market, and even an Amish Bakery: Are you using organic flour? The answer was always no, everywhere. They all use roundup-ready flour. My skin doesn’t like round-up. In fact I believe what most people believe is gluten intolerance is actually glyphosate intolerance. I started suspecting US wheat was tainted somehow while vacationing in Europe and consuming European wheat that was not dowsed in round-up before harvesting.

I’ve concluded that because Europe is already a godless hell-hole they don’t need extra eugenics doses of round-up and fluoride like the goyim American Christian Protestants. It’s interesting they don’t mind all the Catholic goyim collateral damage.

So what to do? Make it myself like all the other cleaner meals I eat. I’ll use Monk Fruit sweetener and maybe a little organic brown sugar.

Here’s a fun fact. A 5 lb bag of roundup-ready wheat costs $5. A 5 lb. bag of Organic Flour costs $5.39 at Whole Foods (365 Organic) to $7.50 to $8.50 in the name brands like pictured. That’s not expensive. I don’t understand why someone doesn’t want to take the lead in clean products, (other than Food for Life). And it’s good to have some around when you really want pizza or pie.

I’m not going to reprint all the instructions to make pie crust and filling here because hundreds of people have already stolen Grandma’s peach and apple pie recipe and claimed it as their own online. You can find plenty. I’ll link to a couple I’m using and really like.

My initial research indicates the old-time award winning pie crust uses lard. A lot of lard. I’ve never used lard in anything. In fact I had to look it up. It’s animal fat. I don’t know anything about lard except I remember Bill Cosby doing a “Praise the Lard” routine that was funny. While checking the frozen pie crust ingredients at the store they also use lard. Animal fat 100 years ago was probably healthier than it is today. I think I’ll pass on the lard.

I used Kerry Gold butter in place of lard. A pie crust, (bottom and top) uses 2 sticks or a cup of butter. I also use butter now to grease the glass pie dish, without it the pie locks tight to the glass once cold.

The pie crust once mixed and balled up needs to chill for several hours. Before you start trying to roll it out let it sit at room temperature and warm up. Trying to roll cold dough will be a bad experience.

I’m also cutting way back on the flour. The initial recipe I used called for 2.5 cups of flour to 2 sticks butter. I’ve already cut that back to 2 cups and may cut it even further to 1.5 cups and maybe a stick and half of butter. The lattice top is too thick. Some may like thick topping. I’m still experimenting.

Try this site for peach pie: https://iheartrecipes.com/grandmas-peach-pie/

Here’s the peach pie print recipe: https://iheartrecipes.com/wprm_print/grandmas-peach-pie

Pie Crust in a Food Processor: https://www.youtube.com/results?search_query=pie+crust+in+a+food+processor

I added a TBS of Monk Fruit in addition to a tsp of salt, 2 sticks butter, 2 cups flour. Cold water starts at 4 TBS and add as needed after the food processor in a mixing bowl.

Flour the area you’re working on and the rolling pin. I bought the plastic dough mat and the roller at Walmart cheap. The texture of the mat is ideal for rolling dough. It rolls up to be put away.

Notice the cubes of butter in the flour fruit filling mix. Without the butter it’s dry.

This is organic canned peaches. Publix has the best organic canned peaches for taste. Drain off all the liquid. mixed with 1/2 cup flour, 1 1/2 TBS butter cubed, 1/3 cup monk fruit sweetener, 1/4 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tbs lemon juice, 1 tbs vanilla extract, egg beaten to brush top.

Instructions say to bake at 350 degrees for 50 to 55 minutes. I’ve found 45 minutes keeps the top from burning. The peach cobbler first image was baked for 45 minutes. This one below was 50 minutes.

This is a lite canned apple pie filling, mixed with 1/2 cup flour, 1 1/2 TBS butter cubed, 1/3 cup monk fruit sweetener, 1/4 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tbs lemon juice, 1 tbs vanilla extract, egg beaten to brush top. 350 degrees for 45 minutes for lightly browned top, like the first peach cobbler first pie above; to 50-55 minutes for a darker brown top crust like this one. This was 50 minutes. The lattice dough is still way too thick, even after cutting back from 2.5 cups flour to 2 cups. I think I can make the top lattice and bottom crust with just 1.5 cups of flour and 1 stick of butter for a thinner (lower calorie) crust.

It’s the flour that locks all those ingredients together inside the pie. I’ll cut back on flour inside the apple pie to get the perfect consistency. But, my pies are as good or better than bakery store bought pies already.

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Making Healthy Organic Peach & Apple Pie Crust & Filling

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