iEat Green - Robert Musil - 07/30/14

An Interview with Robert Musil, President and CEO of the Rachel Carson Council and Author of “Rachel Carson and Her Sisters: Extraordinary Women Who Have Shaped America’s Environment”

This week, I am honored to be interviewing the 1985 Nobel Peace Prize winner for Peace, Dr. Robert Musil, who has helped to change the world during his 14 year tenure as the Director andCEO of Physicians for Social Responsibility and now, President and CEO of The Rachel Carson Council. His latest book, Rachel Carson and her Sisters: Extraordinary Women, explores Rachel Carson’s collaboration with some of the other women leaders in the Environmental Movement at that time. Dr. Musil specializes in contemporary, global, sustainability issues along with health issues, and is the perfect person to carry on the legacy of Rachel Carson. Please join me on Thursday, for what promises to be an extraordinary interview!

Blueberry Raspberry Pie

 

 

Preheat oven to 425*

For a 10 inch pie

 

Crust-

2 cup organic whole wheat pastry flour

2 cup organic unbleached white flour

2 t. salt

2 sticks, plus 2 Tbs. unsalted butter,

½ cup, plus 2 Tbs. cold water

 

Filling-

4 pints fresh or frozen organic blueberries, stems removed

2 pints fresh or frozen organic raspberries

2 organic Granny Smith apples, peeled, cored and sliced thin

1/3 cup honey or org. sugar (or substitute 1/3 c maple syrup)

 2 Tbs. lemon juice

1 ½ t. cinnamon

3 Tbs organic white flour

 

To make Pie Crust:

Put flour in large bowl. With pastry knife, cut in butter, until all the butter is incorporated into the flour (it will look like little pebbles) Make a well in center of bowl, and pour in water. Using your hands, mix the flour and water together, until it forms a dough. Form two balls for crust. Sprinkle counter with flour, and roll out one ball. Add more flour onto the counter, as needed, to prevent the crust from sticking. Start rolling in the center, and work out, keeping the crust circular. Fold bottom crust in half, and transfer to pie pan. Trim crust, so that in hangs over the edge by 3/4”. Repeat process for the top crust, except after rolling it out, cut slits in crust (to allow steam to escape)

 

For Filling:

Combine all ingredients in large bowl. Add to bottom crust.

 

To Finish:

Cover with top crust, and trim the top crust to match the bottom crust. Roll both crusts under together, and then pinch for decoration and to seal. Brush the crust with an egg wash. Bake at 425 for 15 minutes, lower oven to 375* and bake for 45 minutes more or until juices bubble thru top.