Kale Apple Pie

Serves: 8 (1 pie)


Kale Pie Crust

1.5 ounces (1/4 cup) kale juice
4 ounces (1 stick) unsalted butter, cold
6 ounces (about 1 ½ cups) all purpose flour
1 teaspoon granulated sugar
½ teaspoon salt

Kale Apple Filling

1 cup Cut ‘N Clean Greens Kale, shredded finely
5 cups (about 4 each) golden delicious apples
1 lemon, juice and zest
¾ cup brown sugar
¼ cup all purpose flour
1 teaspoon ground cinnamon
1 pinch ground nutmeg
2 tablespoons butter, diced

1 egg white
1 teaspoon water
1 tablespoon granulated sugar


Juice Cut ‘N Clean Greens Kale in a juicer. Chill juice in the 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 plastic wrap and refrigerate.

Slice apples and place in large mixing bowl. Toss with the 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.

Popular vegetable substitutions include: Collard Greens or Kale or Organic Hearty Greens or Organic Rainbow Kale or Tuscan Kale
Kale Apple Pie

Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah, VC Foto 

A play on a classic pie with a classic combination of kale and apple