breakfast gluten free healthy fats paleo sugar free Tapioca 

Don’t tell them it’s Paleo, Apple Pie


After Thanksgiving the neighbors decided to have a leftover potluck. Only thing was, I didn’t really have leftovers. I wanted to share some of the awesome pumpkin pie I made, but I had eaten the last piece (don’t judge). Really though, I wanted another stab at the crust, I felt adding a little more water would help with it not cracking. When I have an idea to better a recipe it will drive me insane until I can do it again.
Luckily this “friendsgiving” along with some friends from the mainland coming through on their honeymoon… PERFECT excuse to bake ANOTHER PIE!

Why not recreate the pumpkin pie you say? I knew there would be other pumpkin pies at the potluck, and I had just bought a 5lb bag of organic Gala Apples. Other than my yuca dough apple galette, I hadn’t made an apple pie… ever! Sometimes I think Winnie the Pooh & I are spirit animals… he lets his tummy lead him around and to honey… that’s kind of how I create recipes! HEHE 🙂

This pie is delicate, crumbly, flaky & delicious, without being heavy. It was an absolute hit!

Don’t tell them it’s Paleo, Apple Pie
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Ingredients

    For the Crust:
  • 1 cup hazelnut meal
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour + more for dusting
  • 3/4 cup to 1 cup cold lard, cut in to 1 inch chunks
  • 2 tbsp cold water
  • 1 egg white
  • pinch salt
  • Apple Filling:
  • 5 dates, soaked overnight, in 1/2 cup filtered water
  • 5 organic Gala Apples
  • 2 tbsp coconut oil
  • 1 tsp cinnamon
  • 1/8 tsp sea salt
  • 1 vanilla bean scraping
  • 1 pinch nutmeg

Instructions

    Crust:
  • Sift together flours & salt.
  • Cut lard in to flour by pulsing together in food processor until it looks like wet sand.
  • Add in eggwhite and water (spoonful at a time) pulse until it forms in to a ball.
  • Remove from food processor and wrap in plastic, refrigerated for 30 minutes.
  • Separate two large sheets of parchment paper.
  • Place on on counter and dust with tapioca flour.
  • Place ball in center and pat down in to a disk.
  • Dust the disk with tapioca flour and cover with second sheet.
  • Use rolling pin to roll out in to a 10? circle.
  • Roll gently in an outward motion.
  • Remove top sheet & carefully place the crust in to pie pan 8" or 9".
  • If it cracks, use fingertips to repair the cracks, wet them, it will help.
  • Smooth the pie crust up the the rim of the pie pan, but don't let it fold over.
  • Collect the left over scraps and roll out in to a small sheet, use to cut out designs for the top, I made hearts and dots (set these aside).
  • In 1/4 inch pattern make holes with fork in the dough to prevent bubbling.
  • Bake at 400F for 10 minutes.
  • Remove and let cool to the touch.
  • Apple Filling:
  • Pre-heat oven to 375F
  • Peel your apples, cut them in half & core them.
  • Slice them in half moon slices, about 1/8 inch thick.
  • Blend your soaked dates with water blender until smooth.
  • In a large sauce pot, on medium heat, melt coconut oil, mix in date puree.
  • Add in apples, vanilla, sea salt, nutmeg & cinnamon.
  • Gently mix.
  • Let is cook until apples release liquid, they are tender and aromatic.
  • About 5-8 minutes.
  • Let it cool enough to handle.
  • Pour apple mix in to the pie crust, setting aside a handful of the best looking slices.
  • Arrange those on the top layer in a pattern.
  • Place your design cut out on the top.
  • Bake at 375F for 35 minutes.
  • If eating that same day, you can let it sit out, and heat up before serving.
  • Or wrap up and store in the fridge overnight.
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http://www.thecastawaykitchen.com/dont-tell-them-its-paleo-apple-pie/

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