1. Prepare the pie crust: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. (I used a fork and finished with my hands.) Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap dough ball in plastic and refrigerate while you are excavating the apple.
2. Mix cinnamon, sugar, and brown sugar together in a bowl
3. Cut the top off each apple and scoop out the insides. Leave about [q:1/2] inch of the apple on the peel. (I found a small melon baller to work best.)  Save the cut out apple parts
4. Dice the cut out apple pieces into uniform size pieces. 
5. Roll apple in the cinnamon and sugar mixture
6. Retrieve dough from refrigerator. On a floured surface, roll dough out to [q:1/8] to [q:1/4] inch thick. Using pizza cutter, slice dough into [q:1/2] inch strips
7. Fill apple bowls with prepared apples.
8. Weave pie crust strips over the top of each apple. 
9. Sprinkle tops with sugar.
10. Add water to the bottom of a 12 by 8 pan – just enough to barely cover the bottom. Place apples in pan and cover with foil.
11. Bake at 350 for 20 minutes, covered.
12. Remove foil and bake another 15 minutes or until crust is golden brown.

1. Preheat oven to 375°.
2. Oil and lightly flour two 8" cake pans or one 9" by 13" sheet cake pan.
3. In a large bowl, blend all dry ingredients.
4. In a medium bowl, combine oil, EDENSOY Vanilla, and apple cider vinegar. Let sit for 5 minutes. Pour into dry ingredients.
5. Add maple syrup, vanilla extract, and apple sauce.
6. Add nuts and raisins, if using, and mix well.
7. Bake 20 to 25 minutes, until a toothpick comes out clean.
8. When cool, top with your favorite fruit, chopped nuts or frosting.

1. To prepare the crust, mix the flour, sea salt and oil until the consistency of corn meal.
2. Stir in the EDENSOY and form a ball.
3. Roll out the dough, place in a 9" pie plate and crimp the edges with your fingers. Trim crust.
4. Preheat the oven to 350°.
5. Bake the unfilled crust for 10 minutes. Remove.
6. While the pie shell is baking, prepare the filling by placing the peaches, apple juice and sea salt in a medium pot and bring to a boil.
7. Reduce the flame to medium-low and simmer 5 minutes or until the peaches are tender.
8. Add the blueberries. Slowly add the dissolved kuzu, stirring constantly, until the filling becomes thick.
9. Simmer 5 minutes. Allow to cool slightly.
10. Pour the filling into the pie crust and bake another 15 to 20 minutes or until the crust is golden brown. Remove and cool before slicing.

Pie Shell

1. Preheat oven to 275°.
2. Sift together [q:1/2] cup of the sugar and cream of tartar.
3. In a separate bowl, beat egg whites until stiff but not dry.
4. Gradually add sugar mixture, continuing to beat until blended.
5. Use this meringue to line bottom and sides of a well-oiled, 9 or 10 inch pie plate, hollowing center to form a shell.
6. Make sure not to spread mixture too close to rim.
7. Bake in oven one hour. Cool.

Pie Filling

1. Beat egg yolks slightly.
2. Beat in remaining [q:1/2] cup sugar.
3. Add lemon juice, rind, and salt.
4. Cook in top of double boiler over hot water until very thick, stirring constantly (about 8 to 10 minutes).
5. Remove from heat and cool.
6. Whip cream and combine half of it with the lemon custard. Fill cooled shell.
7. Cover with remaining whipped cream.
8. Chill in refrigerator about 24 hours.

1. Preheat oven to 350°F. Lightly brush a 9-inch cake pan with olive oil.
2. Sift flour, baking powder, baking soda into a mixing bowl and set aside.
3. In another bowl, vigorously whisk eggs and sugar together for 3 to 4 minutes. Whisk in vanilla extract, lemon juice, and zest. Whisk in olive oil.
4. Stir in flour until just smooth and combined, don't overmix.
5. Pour batter into prepared pan and bake 25 to 30 minutes.
6. Cool the cake 10 minutes in pan then remove to cooling rack for another 5 minutes. Stir the icing sugar and extra tablespoon of juice in a small bowl until smooth. Glaze the cake top and serve with berries.