May 9, 2008, Newsletter Issue #204: Apple Raisin Pie
Tip of the Week
9-inch graham-cracker crust
6 apples (any cooking or all-purpose variety) peeled, cored, and sliced
1 cup apple juice, or as needed
1 cup raisins
2 tablespoons unbleached white flour
3/4 cup almond milk or other non-dairy milk (such as rice milk or
vanilla soy milk)
2 tablespoons light brown sugar
1/2 teaspoon ground ginger, plus more for topping
1/2 teaspoon cinnamon, plus more for topping
Bake the graham cracker crust according to package directions and set
aside until needed.
Combine the apples with the apple juice in a large saucepan and cook
over medium heat, covered, until the apples are soft but not mushy. Stir
in the raisins, then slowly sprinkle in the flour, stirring in well.
Slowly add the almond milk, stirring it in, then stir in the sugar,
ginger, and cinnamon. Cook over medium heat, stirring often, until
thickened. Let cool to room temperature.
Just before serving, pour the apple mixture into the crust and pat in.
Sprinkle the top with additional ginger and cinnamon, cut into wedges,
and serve.
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