15 July, 2019
Apple Pie
Ingredients
For the Crust:
- 2 cups almond flour
- 3 tablespoons coconut flour
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon unflavored grass-fed gelatin
- 2 tablespoons coconut sugar maple sugar or sucanat
- 8 tablespoons unsalted butter or 6 tablespoons ghee cold, cut into tablespoons
For The Apple Pie Filling
- 2 tablespoons unsalted butter or ghee
- 5 Granny Smith apples peeled, cored and cut into 1/4-inch thick slices
- 4 Pink Lady or Gala apples peeled, cored and cut into 1/4-inch thick slices
- 1/4 cup coconut sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon Celtic sea salt
- 1/2 cup coconut milk or heavy cream
For the Topping:
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- 1/2 teaspoon unflavored gelatin
- 1/3 cup coconut sugar
- 6 tablespoons unsalted butter or ghee
Instructions
Crust:
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Place almond flour, coconut flour, sea salt, sugar and gelatin in the bowl of a food processor.
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Process 2-3 times to combine.
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Add the butter and pulse with 10 one-second pulses and then let the food processor run until the mixture comes together to form a dough.
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Pour dough onto a sheet of plastic wrap.
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Wrap then press the dough into a 9-inch disk.
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Refrigerate for 30 minutes.
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Preheat oven to 375 ºF and adjust rack to middle position.
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Remove plastic wrap from the dough. Press dough onto bottom and up the sides of a 9-inch buttered pie dish.
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Crimp edges of crust.
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Chill in the refrigerator for 20 minutes.
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Place a piece of parchment on the bottom of the pie crust and cover with pie weights or beans.
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Bake for 12 minutes.
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Remove pie weights and parchment and bake for an additional 8-10 minutes until just turning golden brown.
Filling:
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Melt butter in a large pot over medium heat.
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Add apples, coconut sugar, cinnamon and sea salt.
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Increase heat to medium-high and cook, stirring occasionally, for about 5 minutes until apples release their moisture and sugar is melted.
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Pour coconut milk or cream over apples and continue to cook, stirring frequently until apples are soft and liquid has thickened, about 5 minutes.
Topping:
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Place almond flour, coconut flour, arrowroot, gelatin and coconut sugar in the bowl of a food processor.
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Process 2-3 times to combine.
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Add butter. Pulse with 10 one-second pulses and then let the food processor run until the mixture just comes together to form a dough (you want it to be a crumbly mixture).
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Spread crumbs onto a baking sheet lined with parchment paper.
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Bake for 10 minutes.
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Remove from oven. Carefully remove sheet of parchment with hot crumbs to the counter and place the pie crust (still in the pie dison the baking sheet.
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Pour the apple filling into the crust and then top with hot crumbs.
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Place strips of foil or a pie shield over the edges of the crust to avoid burning.
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Bake for 10-12 minutes until topping is just turning golden brown .
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Cool for 30 minutes & Serve.
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