I often serve fresh fruit (there’s such gorgeous fresh fruit in the shuk — it’s a pity not to eat nature at its best!) or fruit-based desserts. The one I make most often is an apple pie featured in Family Table years ago. It’s sugar free, freezes well, and can be served with a variety of ice creams, if desired, or drizzled with raspberry syrup (available in baking supply stores). In season, I add a few pomegranate arils when plating.

SERVES 10

Crust

• 1 cup whole wheat pastry flour or white spelt flour
• ½ tsp baking powder
• ⅓ cup oil
• ⅓ cup boiling water
• pinch of salt

Filling

• 6 apples, peeled and thinly sliced
• 1 Tbsp flour
• 5 Tbsp natural maple syrup, honey, apple juice concentrate, or silan
• 1 tsp cinnamon.

Preheat oven to 350°F (175°C).

Mix all crust ingredients together in a bowl to form a dough. (I often double the recipe and freeze the dough for future use.) Press half on the bottom of a pie dish. Roll out the other half on parchment paper to fit the top of the pie and set aside.

Mix together filling ingredients. Pour onto crust. Cover with prepared pie top. Prick with fork. Bake in preheated oven for 45–60 minutes. Serve warm.

(Originally featured in Family Table, Issue 748)