“One cannot think well, love well, sleep well, if one has not dined well.” ― Virginia Woolf

Apples, Apples, Apples.

What’s on the Table at Pacific Flake
By Jennifer Duty

I got a recent notice from my local co-op that they had 23 different kinds of apples available. Most were grown locally.

Crazy. What to do with all these apples?

Some apples are made to eat and some are made for baking.

My favorite apple to eat fresh is a Honey Crisp apple. They are only grown in a specific region in the state of Washington and they are only available for a small window of time each year. Every time I see them, I fill up the bag.

I like to slice 'em thin and then sprinkle  them with Pacific Flake Sea Salt.

It is one of my favorite snacks. I get frustrated when its offseason and or the store runs out of my delicious Honey Crisp. I do not like soft apples, but I will eat a Gala and or the Fuji Apples.

When making juice I use a granny smith green apple. They are not too sweet, but just enough to sweeten up a green juice.

A family favorite
Most people think of a fresh warm yummy "apple pie" when thinking about apples. My husband’s grandpa Tommy loved apple pie, it was his absolute favorite. My brother also favors apple pie. There is something about apples in the fall. Comfort food. Simplicity.

Apple pie was one of the first pies I learned to make.

Here is the recipe I still use today.

Apple Pie Ingredients

  • 6 cups peeled & thinly sliced apples of your choice.
  • 3/4 cup organic raw sugar
  • 2 tablespoons MINUTE Tapioca
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • Pacific Flake Sea Salt
  • Organic Butter
The process
  • 1 package of ready-to-use refrigerated pie crusts
  • Pre-heat oven 375 degrees.
  • Toss your sliced apples with the sugar, tapioca, cinnamon, nutmeg, & a pinch of Pacific Flake.
  • Make sure your apples are covered evenly. Let the apples sit for 15 minutes.
  • While waiting prepare the pie crust.
  • Line a 9-inch pie plate with 1 one the pie crusts. I like to take a fork and poke some holes in it.

Fill the pie crust with the apples and top with a couple of tablespoons of butter.

The Finishing Touch

  • Cover your apple pie with another pie crust.
  • Seal the edges.
  • Use the fork to poke several holes in the top of the crust so steam can escape.

Bake for 45-50 minutes. You will begin to see the juices bubble through the holes and the crust will be a golden brown.

Let it cool a bit before serving. If not, the juices will run everywhere. I don’t wait too long.

Nothing is as amazing as hot apple pie.

You can use store-bought gluten-free frozen pie crust.

To add some crunch to the top you could make a crumb topping. There are recipes for the gluten-free crumb topping and or make a lattice top by cutting the second pie crust into slices.

You can add 1 cup of cranberries. They are fresh in stores now. Just leave out the nutmeg and increase the tapioca to 3 tablespoons.

Golden raisin apple pie. Just add 1/2 cup golden raisin.

Enjoy Apple Season.
“Pacific Flake, your local sea salt harvestry.”

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