Falling into Fall: Apple Pie

Posted by piphunt on November 4, 2011 in Adventures of Pip, The Little Chef |

The last couple Farmers Markets in Salt Lake left me lusting after apples; sweet galas, crisp red delicious, or tart and juicy granny smiths called my name from farmer’s stalls. Fall means apples: apple pie, apple sauce, apple butter, apples and almond butter, apples and pork, apples anyway you can imagine them. Am I making you hungry yet? Because I’m getting hungry, and I just ate a bowl of pumpkin-apple soup, so I shouldn’t be.

Apple anyone?

The apples in this pie remind me of the apples my mum used to put in her strudel. She would lay them across the filo dough, all tender, soft and cinnamony-sweet from the stove, and I would sneak along the island, picking them out before she shoo’d me away. Apparently picking apples out of the dessert de jour in a commercial kitchen isn’t exactly kosher. But you try to resist these apples, I dare you!

 

Since I had already made apple sauce, apple butter, apples and pork and devoured my weight in apples dipped in almond butter, I decided to go for the pie. Now, pie is no easy feat, but a gluten free pie? That is a whole different story. I have failed many, many gluten free pies. They all tasted delicious, but none of them had a crust that held up. The crust recipe I used was from Elana’s book The Gluten-Free Almond Flour Cookbook (you can find the recipe online here) and is the first successful gluten free pie crust I’ve made! Go Elana! For once I followed the recipe verbatim and only made substitutions where I knew they would work I meticulously weighed everything. I highly recommend Elana’s almond flour cookbook and her blog! I’m constantly inspired by her treats.

 

Apple Pie (Grain free, dairy free, but not LOVE free)

Mid-slice pie Photo: Re Wikstrom

 

 

What you will need:

9 1/2″ Pie dish

Mixing Bowl

Spoon

 

Ingredients: 

Crust: 

1 1/2 cups blanched almond flour

1/4 teaspoon celtic sea salt

1/4 teaspoon baking soda

1/4 cup coconut oil (adaptation)

2 tablespoons honey (adaptation)

1 teaspoon vanilla extract

 

Apple Filling:

5 gala apples, sliced into evenly sized pieces

2 tablespoons cinnamon

1 tablespoon nutmeg

1 tablespoon allspice

2 heaped tablespoons coconut oil or coconut butter (butter would work better, but I only had oil at the time)

1/4 cup brown sugar

1 teaspoon vanilla

 

Topping: 

1/4 cup almond meal

1 tablespoon coconut butter

1/8 cup brown sugar

1 tablespoon cinnamon

 

Methodology:

 

Check out Elana’s pie crust directions here.

 

Melt coconut oil/butter, then add to sliced apples, sugar, and spices in a mixing bowl. Mix until the apples are evenly coated in the sugar and spices. Lay apples in a circular pattern around the pie dish, keeping them equally spaced and of equal depth throughout the pie. You don’t want parts of your pie to cook at different rates because some areas are stacked too deep! Wrap tinfoil, or place your trusty pie crust shield over your crust to prevent it from burning and bake at 350 degrees for 30 minutes.

 

In the meantime, mix the almond meal, coconut butter, brown sugar, and cinnamon for the crumble topping in a bowl until it starts to form small clumps. After the pie has been in the oven for 30 minutes, remove and evenly crumble the topping over it. Place back in the oven for 10-20 minutes, depending on how well cooked you want your crumble topping!

Note: don't try to share one small pie with 8 people, those slices get tiny! Photo: Re Wikstrom

 

Now if you are better prepared than I was you will serve this apple pie with coconut bliss vanilla ice cream, but if you don’t have any on hand, it’s pretty delicious by itself too.

 

 

 

 

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