Apple Spinach Pie

Make the Crust

In a Food processor, combine Pecans and Ritz Crackers. Blitz until powdered.

Add Flour and Butter and blitz again until mostly combined.

Add the water in two portions, to make sure that you’re not using too much water and making too wet.

Pulse until combined and doughy.

Split into two equal portions and roll out each section on a floured surface to fit your pie tin.

Fit your bottom crust into your pie plate and put in the fridge. Cut out your top crust into the shapes you want, or just leave as a solid circle. Refrigerate until ready to use. I try to leave in the fridge for at least 30 minutes. 

 Make the Filling

Peel all your apples, core and slice. I like really thin slices. Toss with lemon juice, lemon zest, sugar and spices. Refrigerate and allow the juices to form and the spices to mingle.

In a blender, add your spinach leaves and apple juice. Blend until Spinach is in tiny pieces.

Fill your pie crust with a layer of apples. Pour over the spinach mixture. 

Lightly dust with flour to help absorb the extra liquid from the apples.

And layer in the remaining apples. Fill your pie as full as you would like. They will bake down a little, but I usually try to fill until the top is even with the top of the pie tin. Pour most of the juices into the pie, but not so much that the bottom becomes soupy. Never fear… if you add too much liquid it will just bubble out, but your pie will still look and taste delicious! Just make sure you use parchment paper on your baking sheet.

Top your pie with the top crust. Brush with egg wash. Sprinkle with turbinado sugar.

Bake and Enjoy (and win a ribbon!)

Preheat your oven to 400 degrees. Bake for 25 minutes. Turn down to 375 and bake for an additional 30 minutes. When you turn the temperature down, check if the edges are browning – if so, rotate your pie and cover the edges with foil. Mine didn’t need a cover, but you can see some of my star tips singed.