Two-Crust Apple Dumpling Pie

Two-Crust Apple Dumpling Pie: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

8 green apples, unpeeled, cored, and chopped

2 to 4 tablespoons (26 to 52 g) Sucanat, sugar, or xylitol, to taste

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cardamom, optional

Pinch of salt

2 tablespoons (16 g) flour

2 teaspoons (5.4 g) kudzu (or arrowroot or cornstarch)

1 1/2 tablespoons (25 ml) fresh-squeezed lemon juice or apple cider vinegar

2 unbaked 9 1/2-inch (24-cm) deep-dish piecrusts

1 egg, beaten

2 teaspoons (10 ml) cow’s milk

Cooking Instructions:

Preheat the oven to 375°F (190°C, or gas mark 5).

In a large bowl, mix the apples and sweetener, to taste. Sprinkle with the cinnamon, ginger, cardamom, and salt, and toss to combine. In a small bowl, mix the flour and kudzu, crushing any kudzu clumps so everything is powder. Sprinkle evenly over the apples. Sprinkle the lemon juice over all and toss again to coat evenly.

Gently place one crust into a deep-dish pie plate. Carefully pour the apples into the crust—they will make a high pile. Gently lay the second crust over the top of the apples and pinch the edges together to make a seal. Slice four 1-inch (2.5-cm) slits at the top of the pie around the center for vents.

In a small bowl, whisk the egg and milk together until well beaten and brush all the crust you can reach liberally with the mixture. Bake for 50 to 55 minutes, until the crust is golden brown and the apples are soft