Fermented Sour Cherry and Apple Pie
We've crafted a NEW Sour Cherry and Apple Pie recipe, inspired by the Nourished with Diversity e-book! This collection is packed with INCREDIBLE recipes to nurture your gut, featuring the innovative Kultured Wellness Diversity Dough and Coconut Kefir Culture Starter.
This fermented Sour Cherry and Apple Pie will help with:
- Immunity
- Nutrient Density
- Gut Microbiome Diversity
INGREDIENTS
PASTRY INGREDIENTS
200 g almond meal
60 g diversity dough
1 whole egg + 1 egg yolk
1-2 Tbsp tapioca flour (or use almond meal if keto)
1 Tbsp sweetener for example Xylitol
FILLING INGREDIENTS
700 g fermented Apples, cubed (or use a mix of apple)
350 g fermented Sour Cherries
1 tbsp tapioca flour
Seeds of 1 vanilla bean
Sweetener to taste e.g xylitol
1-2 tsp cinnamon
¼-½ tsp nutmeg
Butter or coconut oil for cooking
EGG WASH
1 egg, beaten
INSTRUCTIONS
1. Mix all the pastry ingredients together until a dough forms. If the dough is a little too wet, mix through a touch more almond meal until you reach the right consistency.
2. Form the dough into a ball and place it into the fridge (I wrap mine in a beeswax wrap) for an hour or two to firm.
3. Preheat the oven to 170°C.
4. Strain the kefir from the fermented apples and set this aside.
5. Heat a large frying pan on medium heat with some butter or coconut oil. Add the fermented apples, cinnamon, nutmeg, sweetener, vanilla and a splash of the leftover liquid and sautee to soften the apples, continue to cook until the liquid begins to reduce.
6. Stir through ½-1 Tbsp of the tapioca flour to help thicken the liquid up.
7. Grease a pie dish or cake tin.
8. Divide the pastry in half. Roll half of the pastry out into a large circle in between two pieces of baking paper. Remove the top layer of the baking paper. Tidy up the edges with a knife if needed and then carefully place the pastry into a well oiled pie dish.
9. Place into the oven and cook for 15 minutes, or until golden brown.
10. When it's ready, remove from the oven. Add the filling to the pie crust.
11. Roll out the remaining pastry in between two pieces of baking paper evenly. Create a round pie crust top. Place the crust on top of the filled pie and use your hands to carefully press/mold the top crust onto the sides of the pie making sure it sticks.
12, If there's any excess pastry, you can roll it out and use a cookie cutter to create mini shapes (hearts, stars etc) and place it on top of the pie crust.
13. Using a pastry brush, brush the pie crust all over with the egg wash evenly.
14. Place the pie back into the oven and cook for a further 15-20 minutes, or until the top crust is golden brown and cooked.
15. Remove from the oven when it's ready.
16. Serve warm with Bulletproof Vanilla Ice Cream.
New to fermenting?
Attention to all aspiring fermenters! We're here to support you every step of the way. I've curated an 8-episode cooking class series called "Confidence in the Kitchen," designed specifically to teach you the ins and outs of fermenting using our cultures. From selecting the right jars to cleaning them, understanding fermentation timelines, and troubleshooting tips, we cover it all. Explore all the details through the link below and enjoy the first episode on us!
I'm delighted to share this fantastic sale and to encourage you to start fermenting!