Monday, June 3, 2013

Paleo Apple Pie

We had a hankering for that all American dessert; so had to kick it Paleo-fied!

Ingredients Crust:
Almond flour 4 cups
Coconut Oil 1/2 cup + 2 tablespoons
Agave/Honey 2 tablespoons
Coconut Flour 2 tablespoons
Eggs 2 large
Vanilla 1 tablespoon
Baking Soda 1 teaspoon
Sea Salt 1/2 teaspoons

Ingredients Filling:
Apples 8 large peeled & sliced
Agave/Honey 1/2 cup
Coconut Milk 1/4 cup
Lemon 1 large juiced & zest grated
Coconut Oil 2 tablespoons
Arrow Root Powder 1 tablespoon
Water 1 tablespoon
Vanilla 1 tablespoon
Cinnamon 1 tablespoon
Sea Salt 1 teaspoon
Ginger 1/2 teaspoon

Mix all Crust ingredients in bowl until small pebbles form. Then use your hands to gently knead the dough until a ball forms. Cover with plastic wrap and refrigerate while you move to Filling step.

In large skillet/frying pan heat Coconut Oil and sauté Apples for about 5 minutes until cooked but still firm. Add Arrow Root Powder and Water to make a slurry. Add all remaining ingredients and cook until caramelized. Remove from heat. Allow Filling to cool a bit.

Take Crust dough out and split into two portions. Roll each out into 9x9 inch circle (same as pie plate to be used) in between sheets of parchment paper. Press one of the crust into bottom of 9x9 inch pie plate and up sides. Add semi-cooled Filling to bottom Crust and then too with other Crust circle; pressing both seems of the bottom and top crust together. *This crust is very delicate; don't man handle it too much as it will break. Bake pie at 350 degrees for 35-40 minutes on a cookie sheet as center bubbles over. Cover with foil if top starts to brown too much. Allow to cool an hour before serving or it will fall apart. This recipe really hit the spot!

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