September 9, 2020
- 2 cups blanched almond flour
- 2 tablespoon coconut flour
- 1 3/4 cups tapioca flour or arrowroot
- 1 teaspoon sea salt
- 2 tablespoon coconut sugar or monk fruit
- 14 tablespoons grass fed butter
- 2 large eggs
- 1 egg for egg wash
- 3 lbs apples (honey crisp and pink lady are best) peeled, cored and sliced into even 1/4” slices
- 1/4 teaspoon sea salt
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 tablespoon fresh lemon juice
- 1/4 cup coconut sugar or monk fruit
- 2 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoon tapioca flour or arrowroot
- 2 tablespoon grass fed butter, cold, cut into small pieces
- In the bowl of a food processor
pulse all ingredients EXCEPT eggs to create thick crumbs, then pulse/process in the eggs until a dough forms. Gather the dough into a ball and split into two equal parts as evenly as possible. Wrap dough balls in plastic wrap and flatten into discs, then chill while you prepare the apple filling. In a large bowl, toss sliced apples with the lemon juice to coat, then with remaining ingredients EXCEPT for the butter, to evenly combine. Place in the refrigerator until ready to fill bottom crust.
- Remove one crust from fridge and roll out bottom crust. Preheat the oven to 425 degrees and have a 9” pie dish ready before rolling out dough. Roll out one dough into a 12” (approximately) circle between two sheets of parchment paper, dusting with tapioca or arrowroot if needed. Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit - this dough will break easily since it there is no gluten, however it also repairs easily and can withstand manipulation without affecting the final product!
- Once the bottom crust is prepped, fill the crust with apple mixture, layering in a nice formation. Sprinkle apples with the cold butter, then place in the fridge and roll out the top crust into another 11-12” circle then carefully place top crust over filling. It is really important to keep the crust and butter cold before baking. Seal the edges with your fingers or a fork and brush with an egg wash if desired. Carefully cut several slits in the top crust to release steam, then place pie dish on a baking sheet, and cover perimeter of crust with foil. Bake 25 mins at 425 then lower heat to 350, remove foil, and bake another 25 mins or until crust is deep golden brown and filling bubbles through the top. Watch the pie to make sure it doesn’t over brown. Allow pie to cool at least 45 mins before serving. You can allow the pie to sit out at room temp, loosely covered, overnight if necessary. The apple pie is best served within 24 hours of baking. If keeping longer, cover and refrigerate until ready to serve, then gently warm in the oven.