Paleo Apple Pie
Even if apple isn’t your thing in pies, the flakey, gluten-free crust alone is something we all need a taste of! This is a simpler, feel-good version of the classic dessert at basically any fall gathering, but you’ll find me eating this all year. Serve up a warm slice with cool vanilla ice cream or coconut whip, and then there will be no stopping you. If you are anything like me, with a strong sweet tooth, this whole juicy, cinnamon-flavored treat will be gone in less than a day!
Ingredients:
Crust:
1 box this pizza dough mix
1/3 cup water + 2 tbsp
3 tbsp (dairy-free) milk of choice
1 tbsp coconut oil, melted + cooled
1/4 cup coconut flour
1 tsp cinnamon
1 tsp nutmeg
Filling:
2 cups organic apples, thinly sliced (I used 1 large apple)
1 flax egg
1/4 cup coconut oil, melted and cooled
1/4 cup coconut sugar
1/4 cup maple syrup
1 tsp cinnamon
1 tsp nutmeg
1/4-1/2 cup crushed pecans, for topping (optional)
Directions:
Preheat the oven to 350 degrees and lightly grease a pie dish with coconut oil.
In a medium-sized bowl, combine the water, melted coconut oil, and milk.
In a separate bowl, combine the dough mix, coconut flour, and two spices.
Gradually stir the wet and dry ingredients together. Using damp hands (reduces stickiness), press the dough into the prepared pie pan as evenly as possible and along the sides.
Bake for 18-20 minutes, or until very lightly golden-brown, particularly on the edges.
Meanwhile, prepare the filling: If not already done, prepare the flax egg by combining 1 tbsp of flax seeds and 3 tbsp warm water. Set aside until a gelatinous consistency is reached.
In a bowl, mix the melted coconut oil, coconut sugar, and maple syrup. When ready, stir in the flax egg. Sprinkle in the spices here too and make sure everything is well-incorporated.
Finally, mix in the thinly-sliced apples and stir well enough, to ensure that each one is coated in the mixture. Set this aside, for now.
Once the crust is baked, allow it to cool for at least 5 minutes. Immediately after, transfer the filling into the crust.
Reset the oven to 375 degrees and bake for 8-10 minutes.
Finally, switch to broil at 500 degrees and watch carefully, for 1-2 minutes, until a golden-brown glow is achieved.
Let cool for 5-10 minutes and serve with cool, vanilla ice cream or coconut whip!
Store leftovers, if any, in an airtight container in the fridge for up to one week.
Notes:
If apple pie isn’t your thing, feel free to swap out the fruit for my peach cobbler skillet or simply any fruit you prefer!
Extra cinnamon on top of the crust and/or pink salt over everything are both game-changers!
