Apple Streusel Tart

Pies are among our culture’s favorite desserts. We love everything about pie: flaky crust, rich fillings, sweet toppings, ease of preparation, and ¬¬–best of all–the homey, comfortable energy of them. We love a piece of apple or pumpkin pie in cold weather, and nothing says summer to us quite like blueberry, cherry, or peach pie.

Makes 10 to 12 servings

Ingredient List:

Pastry

• 1¾ cups whole wheat pastry or sprouted wheat flour
• 1/8 teaspoon sea salt
• ½ cup avocado or extra virgin olive oil
• About ¼ cup spring or filtered water

Streusel Topping

• 1½ cups whole wheat pastry or sprouted wheat flour
• ½ cup coarsely minced pecans
• ¼ cup coconut sugar
• 2 tablespoons avocado or extra virgin olive oil

Apple Filling

• 6 unpeeled Granny Smith apples, cored and thinly sliced
• 2 tablespoons avocado or extra virgin olive oil
• Pinch sea salt
• Grated zest and juice of 1 lemon
• 2 tablespoons arrowroot
• 3 tablespoons Suzanne’s Specialties brown rice syrup

Step By Step Instructions:

Preheat oven to 350F (175C). Lightly oil a 13-inch tart pan with a removable bottom, taking care to oil all crevices.

Make the pastry: Combine flour and salt in a medium bowl. Cut in avocado or extra virgin olive oil until texture of wet sand. Slowly mix in water until dough just gathers together; do not overmix. Gather dough into a ball, cover with a damp towel, and let it rest 5 minutes to relax the gluten. Roll dough out between 2 sheets of parchment paper into a 14-inch round. Gently transfer to prepared pan and, without stretching dough, press it into pan, fitting it into all crevices. Pierce in several places with a fork.

Bake 8 to 10 minutes, or until pale golden. Set aside, leaving oven on.

Make the topping: Combine all ingredients in a small bowl to form a coarse, granular texture. Set aside.

Make the filling: Mix apples, oil, salt, lemon zest and juice, arrowroot, and rice syrup in a large bowl.

To assemble and bake: Spread filling evenly over partially baked shell. Crumble topping over filling, covering completely. Bake 45 to 50 minutes, or until apples are soft and topping is golden and crunchy. Cool about 15 minutes before slicing.

COOK’S TIP: If your crust is browning too quickly. Simply cover the pie with a loose foil tent. Uncover for the last 10 minutes of baking to brown the topping.