Strawberry Chocolate Torte baked the S.M.A.R.T. Way


Chocolate Strawberry Torte

Strawberry Chocolate Torte baked the S.M.A.R.T. Way

Peter of Peetz
HAPPY VALENTINES DAY! This torte is GLUTEN-FREE AND ALLERGEN-FREE perfect for special occasions or as a decadent dessert for ALL chocolate and strawberry lovers. Baking it the S.M.A.R.T. Way, makes it healthier, delicious and more NUTRITIOUS by providing you with double the vitamins and minerals than enriched wheat flour, but MORE than ALL gluten-free options.
Course Dessert, ValentinesDay
Cuisine Canadien


  • 1 Stand Mixer / hand mixer
  • 1 2 mixing bowels
  • 2 9 Inch Spring round pans


For The Cake

  • 2 cup S.M.A.R.T. Blend NUTRITIOUS one-to one, all-purpose Flour, Sift the flour
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 Tbsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Unsalted Butter Softened, I use GHEE to keep it dairy free.
  • 2 cup Granulated Sugar
  • 4 Xtra-Large Eggs
  • 1 tsp Vanilla Extract
  • 1.50 cup Coconut Milk

For The Chocolate Ganache

  • 1 cup Coconut Cream
  • 8 ounce Semisweet Chocolate Chopped

For The Filling And Topping

  • 2 cup Fresh Strawberries Sliced
  • 1 cup Fresh Strawberries Blended With Powdered Sugar
  • 1 Cup Powdered Sugar
  • 1 as required Chocolate Curls For Garnish


Directions: Strawberry Chocolate Torte Recipe

  • STEP 1. Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
  • STEP 2. In a large mixing bowl, combine the flour, cocoa powder, baking powder, and salt.
  • STEP 3. In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  • STEP 4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
  • STEP 5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  • STEP 6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
  • STEP 7. Meanwhile, prepare the chocolate ganache by heating the heavy cream in a saucepan until it begins to simmer. Remove from heat and pour over the chopped chocolate. Stir until smooth and let it cool to room temperature.
  • STEP 8. To assemble the torte, place one cake layer on a serving plate. Spread a layer of chocolate ganache over the cake, followed by a layer of sliced strawberries. Repeat with the second cake layer.
  • STEP 9. Prepare the strawberry glaze by blending fresh strawberries and powdered sugar in a blender until smooth. Pour the glaze over the top of the torte, allowing it to drip down the sides.
  • STEP 10. Garnish with chocolate curls and refrigerate for at least 2 hours before serving.
  • STEP 11. Serve chilled and enjoy!


Chocolate Strawberry Torte 3
Chocolate Strawberry Torte baked the S.M.A.R.T. Way
Cooking Tips
  • Make sure to properly grease and flour the cake pans to prevent the cake from sticking.
  • For a richer chocolate flavour, use high-quality cocoa powder and dark chocolate for the ganache.
  • To make chocolate curls, use a vegetable peeler to shave curls from a block of chocolate or buy them at BulkBarn.
  • You can make the torte a day in advance and store it in the refrigerator. Just make sure to add the strawberry glaze and garnish before serving.
Storage And Serving
  • Store the Strawberry Chocolate Torte in the refrigerator to keep it fresh.
  • Serve the torte chilled for the best taste and texture.
Keyword allergen-free, AncientWholeGrains, casein(dairy)-free, Corn-free, cornStarch-free, digestableVitaminsMinerals, gluten-free, Healthy, Legume-free, Low-starch, ModifiedStarch-free, Nut-free, nutritious, Peanut-free, PotatoStarch-free, pulse-free, soy-free, SuperFoods
Tried this recipe?Let us know how it was!

Peetz S.M.A.R.T. Bread


Peetz S.M.A.R.T. Bread

Peter founder of Peetz
The first and only NUTRITIOUS, LOW-STARCH, GLUTEN/ALLERGEN-FREE bread that provides more than 21 essential nutrients, digestible vitamins and minerals, 2g of Protein, 2g of fibre, 1g of sugar in a 40g slice, naturally from the energy and power of Nature's finest superfoods and ancient whole grains making it healthier, delicious and more nutritious, than ALL Gluten-free options, and provides double the nutrients than ALL enriched wheat flour breads being sold.
Course Breakfast, Lunch, Side Dish, Snack
Cuisine American, Canadien


  • 1 5q Stand Mixer you will want the power of a stand mixer
  • 1 Scale for accuracy a digital food scale is essential
  • 1 Measuring cup with spout to measure the water and slowly pour it into the center of the paddle while the douigh mixes
  • 1 Small bowl to measure the eggs, oil and apple cider vinegar
  • 1 Coffee Grinder, Food Processor,or blender To make sure your bread is as soft and fluffy as possible, I use the coffee grinder to make sure the oat brand and psyllium is finely ground
  • 2 Bread Pans I use "el-cheapo deluxe" from dollar-tree, smaller than a standard 1-pound loaf pan.


Dry Ingredients

  • 495 grams Peetz S.M.A.R.T.  Blend NUTRITIOUS, Low-Starch, Allergen-Free, One to One Flour
  • 30 grams Oat Bran Rice bran can be swapped instead of Oat bran, but oat bran is more nutritious and why i choose to use it. Bob's red mill has gluten-free oat bran
  • 37 grams Yeast Quick rise yeast Only one rise in GF breads
  • 42 grams White Granulated Cane Sugar
  • 4 grams salt
  • 30 grams Psyllium Fiber
  • 7 grams Xanthan Gum
  • 1.4 grams Ascorbic Acid Ascorbic Acid is one element of vitamin C and also helps with more acidity and shelf life


  • 215 grams 4 x Xtra Large eggs
  • 150 grams Sunflower Oil Sunflower Oil is high in Vitamin E or tocopherols which help stabilize the fat and provide additional shelf life. Olive or Canola can also be used.
  • 18 grams Apple Cider Vinegar acid lightens up the dough
  • 560 grams Warm Water room temperature tepid water


  • With the mixer running on the lowest speed, weigh out all the dry ingredients accuratly using a digital scale and add them to the mixing bowl.
  • Use the coffee grinder, food processor or blender to make sure the oat bran and psyllium husk are ground as fine as possible.
  • Blend all the dry ingredients on low speed (2) for 5 to 10 mins, while measuring and preparing the wet.
  • Prepare your proofing/resting area, Empty your bun or bottom drawer of the oven.
  • Using the small bowl, weigh out the apple cider, oil, and eggs and set aside, warm the eggs to room temperature by resting them in hot water while preping the recipe
  • Using the measuring cup with the spout, weigh out the warm water.
  • Add the egg mixture to the dry, while blending on low speed. This will create lumps in the dry mixture
  • Continue blending on low speed, using the spout of the measuring cup, and slowly add the water to the center of the mixture. Too fast and it will swish out of the bowl and make a mess, take your time.
  • Once the water is incorporated, it will be thick and lumpy, mix on high speed for 5 minutes.
  • While it is mixing, spray your bread pans with cooking spray, ensuring they are well sprayed. I use parchment in the middle of the pan and spray on the ends to avoid sticking.
  • Once the mixing is done, separate the dough into 2 pans or weigh out 750 grams of dough. I use a smaller pan, I bought from Dollar Tree, regardless only fill the pan to ½ way to give the dough supported space to grow.
  • Be sure to use lots of warm water on your hands as you pat and push the dough into the corners and smooth the top, using your wet fingers along the edges of the pan shape the dough into a log in the middle of the pan with space all around.
  • Proofing, this step is different than making gluten/wheat breads. It is more about resting the bread than proofing, your space does not need to be as warm as when you make gluten bread, a tad warmed than room temperature, try to rest them long enough to double or even grow 2/3 in size, just peaking a little above the rim of the pan approx 35 to 45 mins, the slower and longer the proofing the better the inside crumb of the bread.
  • Bake at 375℉ for 35 to 40 minutes, when you tap the top with a soup spoon there should be a hollow sound when they are done.
  • Remove the bread from the pans and let cool on wire mess rack for 60 mins before slicing.
  • Slice, bag and freeze for toast later.
  • With the sunflower oil and ascorbic acid, you should 3 to 5 days on the counter before they mildew.
Keyword allergen-free, bread, gluten-free, Healthy, Low-starch, nutritious, sandwich
Tried this recipe?Let us know how it was!

Peetz S.M.A.R.T. Moist VEGAN Banana Chocolate Chip Muffins

Peetz S.M.A.R.T. Moist VEGAN Banana Chocolate Chip Muffins

Peter founder of Peetz
Nutritious, low-starch, Vegan, Gluten/Allergen-Free, Refined Sugar-Free, Muffin
Course Breakfast, Dessert, Snack, treats
Cuisine Making Allergen-free Baking easy and fun


  • 1 Stand or Hand Mixer
  • 1 Cupcake Liners
  • 1 Muffin Pan
  • 1 Cooling Rack


Wet Ingredients

  • 4 medium to large very ripe bananas (Aprox 1 1/3 cup mashed)
  • 1/3 cup melted coconut oil
  • ¾ cup Organic coconut milk Almond and Cashew milk can be substituted
  • ¼ cup mung fruit sweetener
  • 1/4 cup Stevia
  • 1 Chia egg 1 tablespoon of freshly ground Chia + 4 tablespoons water, whisk together, set for 15 mins
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1 cup Peetz S.M.A.R.T. Blend Nutritious, low-starch one-to-one all-purpose flour.
  • ½ cup Oat flour It is easier to use large flake gluten-free oatmeal and with a food processor or coffee grinder, make your flour. The finer the better.
  • ¾ cup almond meal* Nut-Free substitution in Notes
  • 1 tbsp baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt


  • 1/2 cup vegan chocolate chips
  • 1/2 cup walnuts chopped (optional)

Optional Topping

  • 2 –3 tablespoons vegan chocolate chips



  • Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
  • Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add remaining wet ingredients: oil, cashew milk, sugar, chia egg, and vanilla. Whisk until well incorporated.
  • Sift your flours for lighter and more fluffy muffins.
    Add all dry ingredients: S.M.A.R.T. Blend, oat flour, almond meal*, baking powder, baking soda and salt. Whisk together well, until incorporated, making sure no flour patches remain. Fold in chocolate chips and walnuts, if using.
  • Using a large scoop, scoop and drop batter evenly into muffin cups. I use this ice cream scoop for easy scooping and a beautiful domed top**. If needed, smooth batter into an even layer, with a domed top (rise) in the center. Optional: sprinkle chocolate chips on top of the muffins.
  • Bake for 18-25 minutes. Mine took 24 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!


– *To substitute almond meal with oat flour: use a TOTAL of 1 + 2 tablespoons of S.M.A.R.T.  ¾ cups oat flour. Sift your flours for lighter and more fluffy muffins.
**I like to use this ice cream scoop to scoop and drop one scoop of batter into each muffin liner. This scoop helps control the batter, prevent messes and gives you a nice rounded top. Tip: after dropping scoops, lightly tap the pan to even out the batter.
– Storage notes: Store in an airtight container for up to 1 week.
– Freezing instructions: These muffins freeze well. Store in an airtight, freezer-friendly container for up to 1-2 months. Allow to thaw at room temperature for 15 minutes before enjoying. Or, heat in 15-second increments in the microwave until warm.
Keyword allergen-free, banana muffin, casein(dairy)-free, cornStarch-free, gluten-free, Healthy, Legume-free, Low-starch, Nut-free, Peanut-free, PotatoStarch-free, pulse-free, shcool snack, soy-free
Tried this recipe?Let us know how it was!

Peetz S.M.A.R.T. Chocolate Protein Squares


Peetz S.M.A.R.T. Chocolate Protein Squares

Peter founder of Peetz
Nutritious, Low-Starch, Allergen-Free NO Gluten, Corn, Soy, Casein (Dairy), or Peanuts
Course post workout snack, Snack


  • 1 Stand mixer
  • 1 large mixing bowl
  • 1 Hand mixer


  • 4 / 215 grams Eggs 4 x XL eggs = 215 grams
  • Cup Monk fruit sweetner Used what was available at bulk barn or Costco
  • ¼ Cup Stevia
  • 1 Cup Organic coconut Milk Almond, Cashew Milk all work well
  • Cup Coconut oil
  • 1 Tbsp Baking Powder
  • Cup Peetz S.M.A.R.T.  Blend
  • Cup Cocoa powder The Darker the better
  • Cup of your favourite protein powder I used organic sprouted raw brown rice protein from North Coast Naturals
  • ¼ Cup of Collagen Powder Bulk Barn
  • ¼ Cup semisweet chocolate chips I use dairy free chips from Costco
  • 2 tsp Coffee helps make the cocoa flavour pop
  • ½ Cup Chopped Walnuts (Optional) This adds more nutritious fats,vitamins and minerals


  • Pre-Heat Oven to 350F
  • In a large bowl, mix in order listed. The batter shoiuldbe wet but thick
  • Bake in a 8 x 8 parchment paper lined pan for 20 minutes or so until the sides begin to firm and the center is still Soft. The less you cook, the more fudgy they are
  • Allow to cool completely before cutting into 16 squares
Keyword allergen-free, casein(dairy)-free, chocolate Protein Squares, Corn-free, cornStarch-free, Healthy, Legume-free, Low-starch, ModifiedStarch-free, Nut-free, nutritious, PotatoStarch-free, pulse-free, soy-free
Tried this recipe?Let us know how it was!

Peetz S.M.A.R.T. Dutch Apple Crumble Pie + The Perfect Pie Crust

Peetz S.M.A.R.T. Dutch Apple Crumble Pie + The Perfect Pie Crust


Inspired by childhood memories, with my nieces’ assistance and in honour of my Eastern European heritage, this Dutch Apple Crumble Pie will make my Oma proud.

As a child growing up, I will always remember the fall when we would hop into the family station wagon, drive around the country dirt roads to find the biggest apple tree and collect the apples that had fallen in the ditch. We would bring them home, peal them and my mom would make the best apple pies, they were so big that mom would complain about needing to clean the oven afterwards from all caramelized sugars spilling over.


Did you ever think Dutch Apple Crumble Pie could provide more than 20 vitamins and minerals?

Or that it could be so delicious and completely

ALLERGEN-FREE with NO Gluten-Corn-Soy-Casein(Dairy)-Nuts-Peanuts-Legums or Pulses.

LOW-STARCH with NO Corn, Potato or Modified Starches.

NUTRITIOUS with More than 20 Vitamins and Minerals.

See the Nutrition Facts!

By: Holistic Nutritionist Peter de Hoog from Peetz

I suffer from a leaky gut, which created my food intolerances and sensitivities, and forced me to eat allergen and sugar-free.


North America has been saturated with corn, soy and wheat, for the last 60 years. All have been altered by science. Either stripped, processed, refined, bleached, modified, genetically modified or enriched with 8 synthetic vitamins and minerals.

The gluten-free alternatives are nutritionally void starchy rice surprises, consisting mostly of corn, potato and modified starches along with white or sweet rice.

A variety of starches, provide NO nutritional value and are absorbed in the body as sugar. This is the reason gluten-free has the reputation of having the taste, texture and nutrition profile of a bio-degradable packing peanut, starches are heavy and sit in our stomachs like a brick.


We are healthiest and strongest when we are closest to nature. This could not be truer than with food. Nature designed us to absorb her bounty, NOT synthetic vitamins and minerals created in a laboratory.



For these  reasons, I formulated and created

S.M.A.R.T. Blend

Sorghum, Millet, Arrowroot, brown Rice, Tapioca


is the first 60% Superfood & Ancient Whole Grain one-to-one all-purpose flour that is naturally allergen-free, subsequently gluten-free with NO Corn, Soy, Casein (Dairy), Nuts, Peanuts, Legumes or Pulses.

Surprisingly low in starch with NO potato, corn, or modified starches, white or sweet rice.


S.M.A.R.T. Blend

(SorghumMilletArrowroot, brown RiceTapioca)

is the first nutritious blend of 60% superfoods & ancient whole grains that naturally nourish the body with more than 15 essential nutrients, digestible vitamins and minerals that provide over 5% of DV for B6, thiamin, niacin and manganese, and has 2g of fibre per 30g serving. Easy to digest because they come from food, not a science lab.


Peetz Dutch Apple Pie baked the S.M.A.R.T. Way

Peetz S.M.A.R.T. Dutch Apple Crumble Pie + The Perfect Pie Crust

Peter of Peetz
Peetz S.M.A.R.T. Dutch Apple Crumble Pie + The Perfect Pie Crust is ALLERGEN-FREE with NO Gluten-Corn-Soy-Casein(Dairy)-Nuts-Peanuts-Legums or Pulses. LOW-STARCH with NO Corn, Potato or Modified Starches. NUTRITIOUS with More than 20 Vitamins and Minerals. See the Nutritions Facts!
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 6 hours 15 minutes
Course Dessert, Snack, treats
Cuisine American, Canadien, Dutch, French
Servings 10 servings


  • 2 Large Mixing bowels
  • 1 Rolling Pin
  • 1 Pastry Blender I choose to make it by hand, i like to feel the dough and work the fats into the flour carefully
  • 1 9" Deep dish pie plate
  • 1 Food Processor Is a quicker perhaps easier method than by hand,


Starting with the THE PERFECT PIE CRUST

    Dry Ingredeints

    • Cups S.M.A.R.T. Blend one-to-one All-purpose flour
    • 2 tsp White Granulated Cane Sugar
    • 1 tsp Salt Whisk togehter the dry and refrigerate for 45 Mins or overnight

    Wet Ingredients

    • ½ Cup Shortening Shortening, Butter, Lard, vegan Butter are all fats that can be used. The secret is keeping them cold and frozen so you are left with pea size fat clumps
    • ½ Cup Lard Cut all the fats into ½ inch size cubes, separate on a pie plate, and freeze for 45 mins or even better overnight.
    • Cup Ice Water
    • 1 - 2 Tbsp Ice Water
    • 2 tsp Fresh Lemon Juice or white vinagar
    • 1 large eggs to egg wash the crust

    Peetz S.M.A.R.T. Dutch Apple Crumble Pie


      • 1 homemade single pie crust 1 sheet of pie dough 9" crust from frozen

      For the apple filling

      • 1/4 teaspoon lemon zest
      • 2 Tbsp juice from half a lemon no more
      • 5 pounds apples 5 pounds before peeling and coring
      • 1/2 cup brown sugar packed
      • 1/2 cup granulated sugar
      • 1/3 cup Peetz S.M.A.R.T. Blend one-to-one all-purpose flour
      • 1/2 tsp kosher salt
      • tsp cinnamon
      • 3/4 tsp nutmeg
      • 1/2 tsp cardamom optional although optional adds a great taste to rthe pie
      • 1 tsp vanilla

      For the sugar crumble

      • Cups Peetz S.M.A.R.T. Blend one-to-one all-purpose flour
      • 1/3 cup granulated sugar
      • 3/4 cup brown sugar packed
      • 1/2 tsp kosher salt use a little less if using table salt
      • 3/4 cup butter melted 1 and 1/2 sticks



      • Cut your fats into half-inch cubes,freeze your fats for a minimum of 45 minutes, preferably overnight.
        ½ Cup Shortening, ½ Cup Lard
      • In a deep, medium-sized mixing bowl, combine the flour, sugar, salt, and fat using a pastry blender or two knives, work the pieces of fat into the flour mixture, if your fat starts to melt take a break pop it back in the freezer.
        2½ Cups S.M.A.R.T. Blend one-to-one All-purpose flour, 1 tsp Salt
      • The key to a flaky pie crust is keeping your ingredients ice cold and having pea-size clumps of fat throughout.
      • Turn the mixture out onto a clean work surface. Lightly knead your dough using your hands and bring it together in a ball, Cut the dough ball in half, wrap it in plastic wrap and rest it in the fridge
      • It's best to make the pie dough the day before so it can rest and chill for at least six hours or better overnight.
      • On a well-floured surface take your chilled dough and roll it out to make your top and bottom pie crust

      THE PERFECT PIE CRUST By Food Processor

      • Start by cutting up your fat into half inch cubes, Freeze your fat until hardened, minimum 45 minutes, ideally overnight especially working with food processor.
        ½ Cup Shortening, ½ Cup Lard
      • In the bowl of a food processor, add the flour, sugar and salt pulse a few times to combine. Add the cold cubed fat and pulse for about 30 seconds or until the fat pieces are uniform in size
        2½ Cups S.M.A.R.T. Blend one-to-one All-purpose flour, 2 tsp White Granulated Cane Sugar, 1 tsp Salt
      • Mix the 1/3 cup of water and two teaspoons of lemon juice or vinegar together and drizzle over top of the dry mixture. Pulse briefly a few times to moisten dry mix and stick the ingredients together. The dough should stay stuck when pressed between two fingers it's OK if the dough is crumbly and messy.
        ⅓ Cup Ice Water, 2 tsp Fresh Lemon Juice or white vinagar, 1 - 2 Tbsp Ice Water
      • Separate the dough into two balls wrap in plastic wrap, flatten into 4 inch diameter disks and refrigerate for one to two hours

      Roll out the dough

      • Let the dough sit at room temperature for 5 to 10 minutes or until slightly pliable.
      • Make sure to work on a well-floured surface, roll the dough out on your work surface, keep turning the dough every roll, to ensure it doesn't stick to the counter and is even in thickness. Add additional flour to the dough and the counter or your rolling pin as needed, roll out into two, 12 inch circles about 1/8 inch thick.
      • Gently roll the dough up and around the rolling pin, then unroll and drape over a nine inch pie plate, gently press into the pie tin, being careful to avoid stretching it to fit, use scissors or knife to trim the excess dough leaving a 1 inch overhang, fold the overhang under itself and crimp or flute, pierce the base of the dough with a fork
      • repeat this process to make your second crust
      • wrap the dough in plastic and refrigerate for at least two hours or overnight. At this point consult your recipe directions for how to use the dough or follow options below.

      Bake dough:

      • If making a pie like pumpkin that calls for a pre baked shell, Preheat the oven to 425 for an extra crispy bottom crust place your oven rack on the bottom shelf and if you have one bake on a preheated baking stone.
      • Lined the chilled crust with foil, fill the crust completely to the rim with rice or drained beans.
      • Place on a rimmed baking pan
      • To bake with filling: bake for 15 to 17 minutes, or until just beginning to brown and no longer raw.

      To bake completely

      • Bake for 20 minutes or until solidified. Remove foil and weights continue to bake until browned at the edges with light Browning in the centre about another 7 to 10 minutes.

      Peetz S.M.A.R.T. Dutch Apple Crumble Pie INSTRUCTIONS

      • Choose your apples.
      • You need 5 pounds of apples for this recipe, which is about 11 large apples. I like to use a mix of apples for the best flavour. For this pie, I used Granny Smith, Cortland, Macintosh, and Globo,
        5 pounds apples 5 pounds before peeling and coring

      Make the filling:

      • Use a microplane grater to zest 1/4 teaspoon lemon peel into a 12-inch high sided skillet. The heat should be off.
        1/4 teaspoon lemon zest
      • Add the juice from half the lemon to the skillet, about 2 tablespoons. Don't use much more than this, you're not making a lemon apple pie. We just want to wake up the apples a bit and keep them from browning.
        2 Tbsp juice from half a lemon
      • Use a potato peeler or this handy apple peeler to peel the apples. Slice the apples into 1/8 inch pieces. I like to peel and slice one apple at a time so that they don't get brown: I peel one apple, then stop and slice it, add it to the pan with the lemon juice, and then move on to peeling the next apple. Stir the apples in the pan occasionally to coat everything with lemon juice.
      • Once you have all the apples peeled and sliced in the pan, set it over medium heat on the stove.
      • Add 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1/3 cup Peetz S.M.A.R.T. Blend, 1/2 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom (optional). Stir it together gently so you don't break all the apples.
        1/2 cup brown sugar packed, 1/2 cup granulated sugar, 1/3 cup Peetz S.M.A.R.T. Blend one-to-one all-purpose flour, 1/2 tsp kosher salt, 1½ tsp cinnamon, 3/4 tsp nutmeg, 1/2 tsp cardamom optional
      • Once the mixture is all moistened and you don't see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture completely with a lid, but don't walk away. Stick around and stir the mixture every 3 minutes or so, replacing the lid each time. Cook for 20 to 25 minutes, until the apples are fork tender but still hold their shape. The apples will not soften more while baking in the oven. So have a taste and see if you want to cook a longer or shorter time. Only you can know your apple al dente perfection level.
      • Remove the pan from heat and stir in 1 teaspoon vanilla.*
        1 tsp vanilla
      • Transfer the apple pie filling (including all the the brown caramel gooeyness) to a half sheet pan, or any pan with a lip. Spread the apples all the way to the edges. Cool the apple pie filling completely by placing it in the fridge or the freezer. If you put it in the freezer, it only takes 30 minutes or so. (If you have plenty of time, you can just leave the apples in the pan to cool down; it will take a couple hours.)
      • Roll out your pie dough and place in a 9-inch pie dish. Fold the edges underneath and crimp them with your fingers and thumbs. See my pie crust recipe for lots of photos and details.
      • Place the pie crust in the fridge or freezer for about 30 minutes, for a really flaky crust.
      • While the crust and filling are chilling, place a baking sheet or pizza stone in the center rack of your oven and preheat to 425 degrees F. Let it heat up for at least 20-30 minutes to make sure it's really hot.

      Make the sugar crumble:

      • In a medium bowl, add the dry ingredients for the crumble: 1 and 1/2 cups flour, 1/3 cup white sugar, 3/4 cup packed brown sugar, and 1/2 teaspoon kosher salt (use less for table salt). Whisk together.
        1½ Cups Peetz S.M.A.R.T. Blend one-to-one all-purpose flour, 1/3 cup granulated sugar, 3/4 cup brown sugar packed, 1/2 tsp kosher salt use a little less if using table salt, 3/4 cup butter melted
      • In a small bowl, melt 3/4 cup butter (1 and 1/2 sticks). Pour the butter over the dry ingredients and stir together gently. You should end up with a pretty wet sandy mixture with some large clumps. See photos. Let it chill in the fridge until you are ready to assemble. Try not to eat it all.
      • When the apple pie filling in the freezer is completely cooled, and the pie shell is mostly frozen, take them out of the freezer. Use a rubber spatula to scrape all the chilled apple pie filling into the pie shell. Don't forget to scrape in every last bit of the gooey filling.
      • Use your hands or a fork to break the crumble into smaller bite size pieces. Top the pie with about a cup or two of the sugar crumble, not all of it! You only want to add enough to cover all the apples, we are not piling it on. (That's for later.) Place the remaining crumble back in the fridge to chill.

      Bake the pie:

      • Place the chilled pie onto the baking sheet in the oven and let bake for 15 minutes at 425 F. The crust on the edge should be turning light brown.
      • Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center. See pie crust post for more details.
      • After baking at 425 for 15 minutes, reduce the heat to 350 degrees F. Don't take the pie out of the oven. Just change the temperature.
      • Bake at 350 for an additional 10 minutes.
      • At this point, remove the pie from the oven and quickly shut the oven door.
      • Sprinkle the remaining chilled crumble all over the top of the pie. Break up large pieces with your fingers.
      • Place the foil on top of the pie crust (the center of the pie should be exposed). Loosely crimp it around the crust on the edge. This will protect the edges from burning.
      • Don't forget that your oven temperature should be at 350. Place the pie back on the hot baking sheet in the oven and bake at 350 for about 25-35 more minutes. (the pie should be in the oven for a total of about 55-65 minutes)
      • You will know the pie is done when the edges of the crust are brown and the crumble is turning a light golden brown in the center. If you want your crust and crumble to brown a little more, remove the foil shield and bake another 10 -15 minutes.
      • Let the pie cool on a wire rack for about 4 hours. I know, this is killer. But if you cut into it now, the juices will be lava hot and way too liquid-y. Your crumble will get wet and soggy sad. You have to wait for it to cool to room temperature to get the right texture for the filling AND to not ruin the crumble. Pie! A lesson in patience indeed.
      • Once the pie is completely cool, slice and serve! I considers it a crime to serve this without vanilla ice cream, Treat yoself right. Add in some caramel sauce for a really decadent treat!
      • Store the pie on the counter for up to 2 days, covered with plastic wrap or foil. After that transfer it to the fridge.

      See notes for detailed freezing instructions!


        • *At this point you can add the apple pie filling (once cooled) to a large ziplock bag and freeze for up to 3 months! Use in pies, cobblers, apple crisp, etc.
        • How to freeze Dutch Apple Pie:
        • Method 1: Make the crust, filling, and topping and freeze each separately in freezer ziplock bags. Thaw in the fridge, then follow the directions for assembly and baking.
        • Method 2: Completely assemble the pie in the pie pan up through adding the first half of the crumble. Wrap the whole pie, pan and all, really well in plastic wrap and then foil (I suggest two layers of each to avoid freezer burn) and the second half of the crumb topping in a small freezer ziplock bag. Store upright in the freezer for 1- 3 months. The longer it’s in the freezer, the more it’s at risk of drying out. When ready to bake, remove pie from freezer and remove foil and plastic wrap. Preheat your oven to 425 degrees with a pizza stone or cookie sheet on the center rack. Follow the baking instructions in the original recipe starting with step 24, but plan on an additional 15-20 minutes of bake time at the end. Watch the second layer of crumb topping the last 10 minutes and cover the entire top of the pie with foil if it’s getting too brown.
        • Method 3: To freeze after baking the pie, allow the baked pie to cool completely, like a full 8 hours. Wrap it really well in plastic wrap and then foil (I suggest two layers of each to avoid freezer burn). When ready to bake, remove pie from freezer and remove foil and plastic wrap. Preheat oven to 350 degrees with a cookie sheet or pizza stone on the center rack. Once the oven is at temperature, place the frozen pie directly onto the cookie sheet/stone. Bake for about 30 minutes or until warmed through. Because the pie is already baked, you’ll need to watch your crust and crumb topping very carefully to make sure they don’t burn. Add a square of foil over the top of the whole pie if it's browning too much.


        NFT - Peetz S.M.A.R.T. Dutch Apple Crumble Pie + Perfect Pie Crust
        Nutrition Facts for Peetz S.M.A.R.T. Dutch Apple Crumble Pie + The Perfect Pie


        Vitamin A: 2IU
        Keyword allergen-free, AppleCrumblePie, ApplePie, casein(dairy)-free, Corn-free, cornStarch-free, DutchAppleCrumblePie, gluten-free, Legume-free, Low-starch, ModifiedStarch-free, Nut-free, nutritious, Peanut-free, PotatoStarch-free, pulse-free, soy-free, sweetrice-free, whiteRice-free
        Tried this recipe?Let us know how it was!

        Pumpkin Pie Spice Recipe

        Pumpkin Pie Spice Recipe

        Pumpkin Pie Spice Recipe

        Pumpkin Pie Spice Recipe is a fragrant Fall must-have to store in your pantry. What is in pumpkin pie spice? Our recipe is a blend of cinnamon, ginger, nutmeg, all spice, and ground cloves.

        Use our Pumpkin Pie Spice Recipe in place of cinnamon, in any recipe you have. Think pies, cakes, muffins, cookies, puddings, pancakes and even sauces.

        Try our Pumpkin Spice Cake Donuts

        Pumpkin Pie Spice Recipe


        • 2 tablespoons cinnamon ground
        • 2 teaspoons ginger ground
        • 1 teaspoon nutmeg ground
        • 1/2 teaspoon all spice ground
        • 1/4 teaspoon cloves ground


        • Add all spices to a small glass jar.
        • Twist on the lid.
        • Give everything a good shake.
        • Write Pumpkin Pie Spice on the label along with the date, to ensure freshness.
        • Store in your cupboard or spice rack.
        Tried this recipe?Let us know how it was!

        Tips and Tricks

        Let’s find out a little bit more about the spices that make up our Pumpkin Pie Spice Blend Recipe.

        Cinnamon is from the bark of a tree called a laurel tree. More commonly, in grocery stores, Cassia is sold under the same name. The only way to tell the difference is by purchasing in bark form and not ground. Cinnamon is light brown in colour and has a floral scent. Cassia is thicker and reddish, with a spicier aroma.

        Ginger is a flowering plant that provides a sweet and slightly peppery spice. It is used in baking, but also in a wide variety of savoury dishes from Asia, India, and the Caribbean.

        Nutmeg comes in a hard shell that has to be cracked to extract the “nut”.  Then, it can be grated by hand using a tiny nutmeg grater. Grenada, in the Caribbean, is one of the biggest suppliers in the world. So important is nutmeg to the country’s economy, the spice appears on the national flag.

        All spice comes from a bushy tree that produces round berries. Inside the berries are the seeds used as all spice. Jamaica grows some of the best all spice in the world.

        Cloves are the small red-brown flower buds from a tropical evergreen tree. Hot and sweet, the spice is often used in Christmas desserts.

         How can I be sure to buy the best possible spices?

        Think about buying fresh, whole spices from ethnic markets, specialty markets or on travels to the Caribbean. Then purchase a small grinder and grind your own. You’ll find the flavour superior and can therefore reduce the amount of spice needed in recipes.

        Grocery store spices can be on the shelves for upward to a year, before being purchased. These same spices are in a warehouse long before that.

        Grinding your own spices ensures the spice will be free of other additives such as salt, flour, or foreign matter. Yikes!

        Whole spices will last for up to three years. Freshly ground spices will last for up to six months.  When in doubt, use your nose! Fresh spices will smell fragrant, while old spices will have no scent at all.

        To store, keep spices in a cool, dry space. A glass container, with a tight-fitting lid works best.