A play on a classic apple pie with shredded kale
Serves: 8 (1 pie)
Kale Pie Crust
Kale Apple Filling
Juice Kale in a juicer and chill in refrigerator. In a food processor, add flour, salt and sugar. Add cold, diced butter and pulse. Slowly add kale juice until dough forms. Wrap dough in plastics wrap and refrigerate.
Slice apples and place in a large mixing bowl. Toss with juice and zest of a lemon, brown sugar, all purpose flour, ground cinnamon and nutmeg.
Roll out dough and place in a pie tin. Add filling and add diced butter. Cover with strips of pie dough.
Combine egg white and water to make an egg wash. Lightly brush top of pie with egg wash and sprinkle with a little bit of sugar.
Bake in a 400 degree F oven for 45 minutes.