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Square Apple Pie

A bit late for Thanksgiving Day, but not the rest of the holiday weekend, the other end of the year holidays or any other time you're in the mood for a tasty apple pie that is incredibly easy to make. This apple version is baked in a rectangular dish with only a top crust for easy baking consistency. Apples are one of our top cancer-fighting foods with good reason. They’re a good source of fiber and the antioxidant, quercetin, a flavonoid being studied for its anti-inflammatory properties. A combination of healthful spices, whole-wheat flour (or healthier coconut flour if you want to make your own crust) and less and healthier sugar and butter makes it a delicious take on a traditionally decadent dessert.


3½ lbs. apples, peeled, quartered and cored
1 Tbsp. unsalted sweet butter
2-4 Tbsp. (packed) raw brown sugar
1 tsp. ground cinnamon
1/8 tsp. ground ginger
Pinches of ground cloves and grated nutmeg
1 prepared crust for a 9-inch pie (about 10½-inches), preferably whole-wheat (or better still, make your own crust with coconut flour)
1 Tbsp. organic milk (better would be raw milk and best of all raw goat milk)
2 tsp. natural cane sugar (or better still, use coconut sugar)

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. Preheat oven to 400 degrees F. Coat 13-inch x 9-inch x 2-inch heatproof glass baking dish with cooking spray and set aside.

2. Cut apples into slices, varying from 1/8-inch to 1/2-inch. In large skillet, melt butter over medium-high heat. Add sliced apples, stirring to coat them with butter. Cook until apples look shiny and wet and thin slices are flexible, about 6 minutes, stirring them well 4 or 5 times. Off heat, add brown sugar, cinnamon, ginger, cloves and nutmeg and mix well to combine with hot apples. Spread apples in an even layer in prepared baking dish and set aside.

3. Following package directions, unroll piecrust on your work surface. Using sharp knife, cut away enough on four sides to create a 9-inch square with rounded corners. Cut the crust crosswise into 3 even strips. Cut each strip vertically into thirds, making 9 squares. Keep 8 pieces, discarding a rounded corner piece. One at a time, lightly run rolling pin over each square in one direction, making 4-inch by 3 1/2-inch rectangles and squaring rounded corner of 3 squares. Re-trim squares to neaten those that remain uneven in one corner; they do not need to be perfect. Line up crust pieces in 2 rows of 4 on top of apples in baking dish, leaving a bit of space between pieces. Brush tip of each rectangle with milk just to lightly moisten. Sprinkle sugar evenly over pieces of crust.

Bake pie for 30-35 minutes, or until crusts are deep golden brown and apples are tender but still hold their shape. Cool to lukewarm or room temperature before serving. For crisp crust, this pie is best served the day it is baked.

Makes 8 servings.

Per serving: 214 calories, 7 g total fat (2 g saturated fat), 40 g carbohydrate, 1 g protein, 3 g dietary fiber, 105 mg sodium.

Original recipe and image source:


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