Yes, you heard me. Taro in the pie crust!!
I was up alone early this morning. With the coffee machine running, the bright morning sun not just cheered me up but also triggered my wild idea of using taro to make pie crust. Worse to worse, I just made them to crackers if the pie crust didn’t work. With nothing to lose, I was all up for the experiment.
ingredients:
1 1/2 cup of cold cooked and meshed taro (see my prior taro coconut scone for preparation）
1/4 cup flaxseed meal
3/4 cup whole wheat pastry flour
Use your hand to combine three ingredients together and form the dough (like kneading the yeast bread). If the dough is too wet, add 1 tablespoon of flour a time. The dough should be soft but not sticky. I was able to roll the dough out to a roughly 10″ circle.
I cored a medium size gala apple and cut it into thin slices. I happened to have gala apple that’s naturally sweet. You can use other kinds and adjust the sweetness to your preference. After arranging the apple slices in the center of the pie crust, I trimmed the excess dough after leaving about 1″ around the apple slices. Then, I sprinkled about 1 teaspoon cinnamon and 1 tablespoon organic raw cane sugar on the apple slice, and folded the edge up.
I baked the apple pie at 375F for about 45 minutes. To my surprise, the sweetness of the apple made the crust even more delicious. Indulge a guilt free treat!!
ethanlillian 